How to make cocoa-yogurt cake step by step

Step 1 - preparations

• Grease the baking pan with butter and dust with flour or breadcrumbs - or line with baking paper.
  
• Preheat the oven to 160℃ (fan-forced) or 170℃ (top/bottom heat mode).
• Sift together flour, cocoa, and baking powder through a sieve.
  120 g all-purpose flour, 60 g unsweetened cocoa, 2 teaspoons baking powder
  

Step 2 - preparing the creamed cocoa cake batter

• Transfer butter and sugar to a large bowl and start mixing at high speed.
  200 g butter, 250 g powdered sugar
  
• Mix for several minutes - until the mixture becomes pale in color and increases in volume.
  
• Then add one egg and one tablespoon of sifted flour with cocoa to the butter mixture - mix briefly on low speed - just until combined.
  4 eggs
  
• Once you've added all the eggs, pour in about half of the remaining flour and mix briefly on low speed.
  
• Add the yogurt and mix briefly.
  230 g yogurt
  
• Add the rest of the flour and mix briefly - stop mixing when you can still see traces of flour on the sides of the bowl.
  
• Then stir the batter with a spoon.
• Transfer the batter to the prepared pan.
  

Step 3 - baking the cocoa-yogurt cake

• Place the pan with the batter into the preheated oven - position the pan closer to the bottom of the oven.
• Bake the cake for about 80 minutes - until a wooden skewer comes out clean (the cake does not rise too much).
• After baking, cool the cake and remove it from the pan.

Step 4 - making the chocolate glaze

• Heat the heavy cream and when it's hot, add the broken chocolate to it.
  100 ml heavy cream, 100 g chocolate
  
• Mix together until the chocolate melts and you get a smooth glaze.
• Cool it and when it slightly thickens, pour it over the cake.
• If you want to make a milk chocolate glaze, then read the tips below the recipe!