Chocolate Yogurt Cake
Post script: Joan passed away in her sleep on October 22, 2015. She went to bed feeling nauseous (which is one of the signs of heart attacks in women) and never woke up. Please learn the signs of heart attack in women (they are different than for men) and if you have high blood pressure or family history of heart disease, don’t brush off nausea as just the flu. Joan made it very clear that she wanted her work to continue in the event of her death so her family is working to keep Joan’s dream alive. In the days following her death, Joan’s fellow bloggers started a twitter campaign #ChocolateForJoan and #chocolateeverydamnday. We hope you’ll join us in honoring Joan’s memory by having chocolate every day.
- 1/2 cup butter, room temperature
- 3/4 cup sugar
- 3 eggs room temperature, lightly beaten
- 1 teaspoon vanilla extract
- 1/3 cup Greek plain yogurt
- 1/4 unsweetened cocoa powder
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- pinch of salt
- 1/4 cup unsweetened cocoa powder
- 2 cups powder sugar
- 1/2 cup melted butter
- 2 tablespoons milk
- Preheat the oven to 350F. Line an 11X7 inch baking pan with parchment paper or lightly grease it. Set aside.
- In a mixing bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs, vanilla extract and the yogurt. Stir until just combined.
- In a separate bowl sift together the flour, cocoa, baking powder and salt. Slowly, fold it into the wet mixture. Do not overmix.
- Pour the mixture into the prepared baking pan, smooth the surface and bake for about 30 minutes or until a toothpick comes out clean.
- Leave the cake in the pan until completely cooled.
- In a small bowl mix the cocoa powder with the sugar. Add the milk and the melted butter and srit until smooth and creamy. Spread over the cooled cake.
- Refrigerate for few minutes and cut it into squares.