Chocolate Yogurt Snack Cake

If you are a frequent visitor to my blog, you might know that I love choc and cakes that use yogurt, buttermilk or sour cream.

This chocolate cake uses yogurt and it's simply irresistible.  Texture is very soft and light.  The original recipe calls for chocolate glaze icing which is very runny and simply wonderful. But since I've some left over cream cheese frosting which can't keep for long, I've decided to use it instead.  Combination of cheese and chocolate?  You guessed it! A perfect marriage of flavors!

Here's the recipe with the original recipe using chocolate icing.

2/3 cup plus 2 tbsp unsweeteened Dutch process cocoa powder, divided
1 3/4 cups all purpose flour
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
2 cups whole milk plain yogurt, divided
1/3 cup water
1 tsp vanilla
1 1/4 cups granulated sugar
90g butter, softened
2 eggs
2 cups semisweet chocolate chips
1 cup powdered sugar, sifted

1. Pre-heat oven to 180dC. Spray 13 x 9 in baking pan with nonstick cooking spray. Dust with 2 tbsp cocoa, tap out excess.
2. Combine remaining 2/3 cup cocoa, flour, baking powder, salt and baking soda in medium bowl. Whisk 1 cup yogurt, water and vanilla in small bowl until well blended.
3. Beat granulated sugar and butter in large bowl with electric mixer at medium speed about 1 min or until light and fluffy. Add eggs; beat 1 min.  With mixer at low speed, gradually add flour mixture; beat just until combined. Add yogurt mixture, beat 30 seconds. Spread into prepared pan.
4. Bake for 35 - 40 mins or until done, cool on wire rack.
5. Place choc chips and remaining 1 cup yogurt in medium microwaveable bowl. Microwave 30 seconds on high, stire. Microwave 10 seconds, stir. Repeat at 10-second interval until choc is melted and mixture is smooth. (Alternatively, place the bowl in a saucepan of water until choc is melted).  Take off heat and whisk in powdered sugar until well blended. Cover and refrigerate for an hour, stirring occasionally, or until frosting reaches spreading consistency. (Frosting will be soft). Spread over cooled cake.

*for cream cheese frosting, please visit my recent post on Red Velvet Cupcake.