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|Sandi in Hawaii||
I made this tonite - very yummy! Click on the link for REC: Chocolate Yogurt Loaf from wordstoeatby
Joined: Dec 12, 2005
Posted to Thread #7373 at 4:21 am on Jul 27, 2007
This was fab! I was looking for a good moist chocolate quick bread, and this definitely fit the bill. Nice crumb, easy to make, and very chocolate-y.
I doubled the recipe, and baked it in two 8"x4" loaf pans, for the full 40 minutes, on 330º convect mode.
I mixed the batter in my KitchenAid. It seemed pretty thick, so at the end, I whipped it on high. The batter lightened up, and it really felt light.
Loved, loved, loved it.
Chocolate Yogurt Loaf
1 cup all-purpose flour
½ t. baking soda
½ t. baking powder
½ t. salt
¼ cup dutch-process cocoa
5 T. unsalted butter, softened
¾ cup sugar
1 t. vanilla
1 large egg
½ cup plain nonfat yogurt
Preheat oven to 350 degrees. Spray a loaf pan (I used an 8"x4" pan) and dust it with cocoa or flour.
Whisk together the flour, baking soda, baking powder, salt, and cocoa powder and set aside.
Cream the butter and sugar until fluffy. Add the vanilla and egg, and mix until well combined.
Add the flour mixture alternately with the yogurt, starting and ending with the dry ingredients.
Spread batter evenly into prepared loaf pan, and bake on the center rack of the oven for 35-40 minutes. Test with a toothpick — loaf is done when tester comes out clean.
Cool in pan on a rack for 30 minutes, then remove from pan and cool thoroughly. When fully cool, wrap the cake well to keep it from drying out.
Here are my measurements and weights for the double recipe:
2 cups (9 oz) all-purpose flour
1 t. baking soda
1 t. baking powder
1 t. salt
1/2 cup (2 oz) dutch-process cocoa*
10 T. (5 oz.) unsalted butter, softened
1 1/2 cups (10 1/2 oz.) sugar
2 t. vanilla
2 large eggs
1 cup (8 1/2 oz) plain nonfat yogurt
*When I measured 1 cup of unsifted, lumpy cocoa it weighed 4 oz; the sifted cocoa 3 oz. I went with the higher amount for the 1/2 cup (or 2 oz) in this recipe, and it worked well, so I'll keep it like that in my notes.
Link: Chocolate Yogurt Loaf from wordstoeatby
Other messages in this thread:
- 7373. I made this tonite - very yummy! Click on the link for REC: Chocolate Yogurt Loaf from wordstoeatby [LINK] - Sandi in Hawaii - 4:21am on 07/27/07 (11)
- Yum. I've been making lots of French yogurt cakes this summer---so easy to whip together. Hadn't - AngAk - 3:00pm on 07/27/07
- Here's another great one: Chocolate Cranberry Bread - I usually omit the cranberries: - Meryl - 4:11pm on 07/27/07
- Meryl, why the extra Tbsp of yogurt? [NT] - JadaORE - 11:10pm on 07/27/07
- (Looks like she subbed out 1 T of butter for yogurt.).. Thanks Meryl! [NT] - Sandi in Hawaii - 3:55am on 07/28/07
- Yeah, that's exactly what I did. [NT] - Meryl - 4:10pm on 07/28/07
- Hey Meryl, I tried this - also very yummy!! - Sandi in Hawaii - 3:28pm on 07/28/07
- Hi Sandi, glad you liked it! Yes, I follow the method. I use a whisk to mix the cocoa and yogurt - Meryl - 4:17pm on 07/28/07
- Okay, I tried it again, now that the Godiva one has cooled off... - Sandi in Hawaii - 1:02am on 07/29/07
- Ohh, I still have some yogurt - will try yours next! [NT] - Sandi in Hawaii - 3:57am on 07/28/07
- Hey Ang, have you ever made your French yogurt cake in a loaf pan? - Sandi in Hawaii - 10:55pm on 07/28/07
- I have to bake it longer, at a bit lower temp to bake evenly in a loaf pan. It is by nature coarser - AngAk - 2:02pm on 07/30/07