Made with yogurt, cocoa, and hazelnuts, this moist cake can be sliced and packed in a lunchbox. It is also a convenient sweet option for breakfast or brunch.
Whisk the yogurt, eggs, granulated sugar, and cooking oil. Sift the flour, cocoa powder, and baking powder, then gradually add them and mix until smooth.
Fold the roughly chopped hazelnuts into the batter and pour it into a greased pan.
Bake in an oven preheated to 175°C / 345°F for 45 minutes, until a toothpick inserted in the center comes out clean.
Remove the cake from the pan and let it cool on a wire rack before slicing.
Let the cake cool for at least 10 minutes before removing it from the pan; it may fall apart while hot. Allergens: contains wheat (gluten), eggs, dairy products, and tree nuts (hazelnuts).
Kek tarifte yazan 45 dakikada içi hafif hamur kaldı, 10 dakika daha pişirmek zorunda kaldım; belki kalıbımın derinliği farklıydı ama yine de dışı fazla koyulaştı.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
