Simple cake

If I need something quick and don't feel like cluttering the house with dishes, I make this simple yogurt cake. I use it for layer cakes or enjoy it as a dessert when I want something light. The chocolate melts effortlessly, and the syrup is classic, ensuring the cake doesn't dry out. I usually use a round pan, but I've also baked it in a loaf pan. What I love most is that I can control how much coconut I sprinkle on top.

Quick Info

Total time: about 45 minutes
Preparation time: 10-15 minutes
Baking time: 25-30 minutes
Servings: 8-10 slices (depending on the pan)
Difficulty: easy
Recipe type: simple moist cake, suitable for everyday occasions or unexpected guests

Ingredients

Cake:
3 eggs
100 g sugar
3 tablespoons oil
1 sweet yogurt (100 g)
Juice of half a lemon or lemon extract
6 tablespoons flour
1 packet baking powder

Syrup:
200 ml water
4 tablespoons sugar
Lemon extract or, optionally, 50 ml lemon liqueur

Decoration:
250 g chocolate
50 g butter
2 tablespoons milk
Coconut (to taste)

Instructions

1. Prepare the cake. Crack the eggs into a large bowl, add the sugar, and beat with a mixer until the mixture is frothy and light in color. Add the oil and continue mixing for another half a minute, just to combine.

2. Add the yogurt and lemon juice (or extract if I don't have fresh lemon). Gently mix with a spatula.

3. Sift in the flour along with the baking powder. Fold in gently to avoid losing air in the mixture. Don't overmix.

4. Pour the batter into a round or loaf pan, lined or greased, depending on what I have on hand.

5. Bake in a preheated oven at 180°C (350°F) on the middle rack. Bake for 25-30 minutes, checking with a toothpick after 25 minutes. The cake won't brown too much, but it should be baked through in the center.

6. Remove the cake onto a wire rack or cutting board. Allow it to cool completely before assembling.

7. Meanwhile, prepare the syrup. Place the water and sugar in a small saucepan over medium heat. Once it begins to boil, turn off the heat and add the lemon extract (or liqueur). The syrup needs to cool before using it to soak the cake.

8. For the glaze, put two tablespoons of milk in a small pot over very low heat. Add the broken chocolate pieces. Stir gently with a wooden spoon to prevent sticking. When the chocolate is melted and smooth, add the butter and stir until glossy. Don't leave it on the heat too long to avoid it seizing.

9. Once the cake is completely cool, poke it gently with a fork and drizzle the cold syrup over it until well absorbed. I don't use all the syrup if it seems too much for the amount of cake.

10. Pour the chocolate glaze on top. Spread it with a spatula, allowing it to drip down the sides.

11. Sprinkle coconut over the entire surface before the glaze cools completely, so it sticks.

12. Let the cake chill for at least an hour before slicing, to allow the glaze to set.

Why I make this recipe often

It's quick to prepare, has simple ingredients, and the cake doesn't turn out dry. It's perfect when I want something fluffy but not overly sweet. The syrup is easy to adjust, and the decoration can be easily adapted. It keeps well and doesn't require complicated creams.

Tips and Variations

Tips

Let the cake cool completely, or the glaze will stick. If I use milk chocolate, I reduce the sugar in the batter since the entire dessert becomes sweeter. For the glaze, I don't leave the chocolate on the heat too long to prevent it from hardening or separating.

Substitutions

Yogurt can be replaced with sour cream if I don't have anything else in the fridge. Fresh lemon can be substituted with extract or a splash of lime. The sugar in the syrup can be adjusted, especially if I use sweeter chocolate.

Variations

I can add lemon zest to the batter for extra flavor. For the syrup, instead of lemon liqueur, orange liqueur also works. For decoration, sometimes I add crushed pistachios or almonds if I have them on hand. I've also tried it with white chocolate, but the texture is different.

Serving Ideas

Cut into thicker slices, it goes well with coffee or for breakfast. For occasions, I slice it thinly and serve it on a platter, like a cake. If there are leftovers, I can store it in a box, and it stays soft for a few days.

Frequently Asked Questions

Can whole wheat flour be used?

Only partially. If I use only whole wheat flour, the cake won't be as fluffy. Half whole wheat and half white flour is a good compromise.

Can I add jam or fruit to the batter?

In this recipe, I don't recommend adding fruit directly to the mixture, as it may make the cake too soggy. If I want to add something, I can spread a thin layer of jam between the cake and the glaze.

What chocolate should I use for the glaze?

I usually use dark chocolate with at least 50% cocoa, but milk chocolate works too, just reduce the sugar in the batter. If I use lower-quality chocolate, I can use less butter to avoid it being too runny.

Does the cake need to be cut in half?

No, in this recipe, the cake remains whole. If I want, I can cut it in half and add a cream, but it's not necessary.

Nutritional Values

Approximately, one slice (out of 10) has about 250-300 kcal, with 10 g of fat, 35 g of carbohydrates, and 4-5 g of protein. The chocolate and butter increase the calories slightly, and the exact amount depends on how much glaze and coconut I use. It's a moderately sweet dessert if I don't overdo the syrup.

Storage and Reheating

It keeps well for 2-3 days in the refrigerator in a covered container. I don’t recommend reheating it, as the glaze melts and becomes too soft. It can also be kept at room temperature if it’s not very hot, but I still prefer to refrigerate it if it’s more than 24 hours.

 Ingredients: Base: 3 eggs. 100 g sugar. 1 sweet yogurt (100 g) 6 tablespoons flour. 1 baking powder. 3 tablespoons oil. A lemon essence (or lemon juice). Syrup: 200 ml water. 4 tablespoons sugar a lemon essence. or lemon liqueur (50 ml) Decoration: Chocolate 250 g. butter 50 g. 2 tablespoons milk coconut.

 Tags:  simple cake