Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup sugar
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup yogurt
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 cup hot water or brewed coffee
- 1 cup milk chocolate, finely chopped
- 1 cup heavy cream
Instructions
- Preheat the oven to 325°F and prepare a 13×18 inch half sheet pan with cooking spray or butter and parchment paper.
- Boil a kettle of water and prepare the coffee if using; keep warm.
- Sift together flour, cocoa powder, baking powder, baking soda, sugar, and salt in a large mixing bowl.
- In a separate medium bowl, combine eggs, oil, yogurt, milk, and vanilla, and whisk until well blended.
- Combine the wet mixture with the dry ingredients and mix until just blended using an electric mixer or a whisk.
- Gradually add hot water or coffee in two stages, mixing until smooth. The batter will be quite thin.
- Pour the batter into the prepared pan and tap to release air bubbles. Bake for 25-28 minutes until set and a skewer comes out clean.
- For the icing, place chopped milk chocolate in a heatproof bowl. Boil the cream and pour it over the chocolate. Let it sit for 2 minutes before stirring until smooth.
- Sift in cocoa powder, add yogurt and salt, and mix gently to avoid air incorporation. Allow to cool for 20-30 minutes until thickened.
- Once thick like custard, pour the icing over the cooled cake, spreading evenly and refrigerate for 15-20 minutes before serving.
Notes
Ensure the parchment paper is stuck to the pan to prevent leaks from the runny batter.
Allow the icing to cool adequately to achieve a proper thickness before pouring it over the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 30g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.