Two-color cake

I woke up one morning and found the refrigerator quite empty, but I felt like making a quick dessert. I chose a simple two-colored cake because the ingredients are almost always found at home. I make it a few times a year, especially when I need something sweet that doesn't require much effort or complicated decorations.

Quick Info

Total Time: about 50 minutes
Preparation Time: 15-20 minutes
Baking Time: 24-30 minutes at 180°C
Servings: 6-8
Difficulty: easy
Recipe Type: simple cake, suitable for the weekend or when you need a quick dessert

Ingredients

3 eggs
2 tablespoons oil
4 tablespoons flour
2 tablespoons cocoa
1 yogurt (a small classic cup)
1 packet baking powder
100 g sugar
For decoration:
100 g chocolate
50 g butter
2 tablespoons liquid cream (or whipped cream)

Preparation Method

1. In a bowl, beat the eggs with the sugar until you get a slightly frothy mixture. Add the oil and mix well, then add the yogurt. Mix until everything is incorporated.

2. Incorporate the flour and baking powder, mixing until no lumps remain. The mixture is quite fluid.

3. Divide the resulting mixture into two approximately equal bowls. In one of them, add the two tablespoons of cocoa and mix well. In the end, I have two mixtures: one plain and one with cocoa.

4. Prepare the baking tray. I usually use a round one, lined with baking paper or greased with a little oil and flour.

5. Start pouring the mixtures alternately, with a spoon, directly into the tray. Put one tablespoon of the white mixture, then one of the cocoa mixture, until both are finished. If I want to mix the colors a little, I gently swirl a toothpick through the mixture, but I don't insist too much.

6. Place the tray in the preheated oven at 180°C. Bake for 24 to 30 minutes. It’s done when it passes the toothpick test and forms a light crust.

7. While the cake cools, prepare the glaze. Put the broken chocolate pieces and two tablespoons of liquid cream in a small pot over low heat. Stir until everything melts, then add the butter. Stir until it gains a glossy and smooth consistency.

8. When the cake is completely cool, pour the glaze over it. If I feel like it, I decorate it with whipped cream, but it’s also good plain.

Why I make this recipe often

This recipe saves me when I need something quick and made from readily available ingredients. It doesn’t require complicated techniques or special equipment. It keeps well for a day or two and is suitable for simple snacks, not just as a cake for occasions. The color looks good on the plate, even if you don't have time or desire to decorate it too much.

Tips and Variations

Tips

If the cake seems too dry at the end, you can sprinkle it with a little milk or simple syrup before adding the glaze.
I use regular tablespoons, not generous ones, when measuring flour or cocoa.
If you use a more sour yogurt, the taste will be slightly different, but the cake will still rise well.

Substitutions

Yogurt can be replaced with sour cream or kefir if you don't have yogurt on hand.
Instead of plain chocolate, you can use milk chocolate, but the glaze will be sweeter.

Variations

You can replace the liquid cream in the glaze with whipped cream or even condensed milk if you have it.
For decoration, powdered sugar can be used instead of glaze if you want something quicker.

Serving Ideas

It’s good both cold and at room temperature. It can be decorated with fresh fruits or crushed cookies. A slice goes well with coffee or tea, or as a simple dessert after a meal.

Frequently Asked Questions

What kind of yogurt do I use for the batter?
I use plain yogurt, not very liquid. A classic cup (about 125-150 g) is enough. If you only have Greek yogurt, thin it with 1-2 tablespoons of milk.

Can I make the recipe without the chocolate glaze?
Yes, it can be dusted with sugar or served plain. The glaze is not mandatory.

Is the cake fluffy or dense?
It’s somewhere in between. Not very fluffy, but not dense either. If you want it to be airier, you can beat the eggs more with the sugar at the beginning.

Can the cake be frozen?
I do not recommend it. The cake is thin, and the glaze does not withstand freezing without changing its texture.

Nutritional Values

Estimate for one slice (out of 8):
Calories: approximately 210 kcal
Protein: 4 g
Carbohydrates: 26 g
Fats: 10 g

Values are indicative and depend on the type of chocolate and yogurt used. The glaze adds calories and fats. If you decorate with whipped cream, the fat intake increases even more.

Storage and Reheating

The cake can be kept in the refrigerator, covered, for up to two days. The chocolate glaze hardens a bit when cold but does not become hard. It can be left at room temperature for 20-30 minutes before serving if you want a softer texture. Reheating in the oven or microwave is not recommended.

The recipe does not require many ingredients or special techniques, but the result is a pleasant cake with two distinct colors and a classic chocolate glaze.

We beat the eggs with sugar and oil, add the yogurt and mix well. We add the flour and baking powder. We divide the mixture in two, adding the two tablespoons of cocoa to one part and mixing well. We prepare a baking tray (I used a round one) and with a spoon we pour from each mixture until we finish, trying to gently mix the colors together, then bake for 24-30 minutes at 180°C. Meanwhile, we prepare the chocolate, putting a pot with chocolate pieces, 2 tablespoons of cream on the heat and waiting for it to melt, finally adding the butter and mixing until it becomes glossy. When the cake has cooled, we pour the chocolate on top and decorate with cream.

You can dust it with sugar or cover it with glaze.

 Ingredients: 3 eggs, 2 tablespoons of oil, 4 tablespoons of flour, 2 tablespoons of cocoa, 1 yogurt, 1 teaspoon of baking powder, 100g of sugar. Decoration: 100g of chocolate, 50g of butter, whipped cream.

 Tags:  cake two-colored cake