This afternoon the skies have opened up and oh dear is it pouring rain! What better way to spend the grey afternoon than baking cakes to the compositions of Vivaldi? If you don’t have any dusty old vinyl to brush off (please, don’t take a brush to it!), the Baroque channel on your Pandora should work just fine.
I know it’s summer, and heating your oven to 350º doesn’t sound quite like the best way to keep your house cool. But, if it’s raining, it’s probably your only chance of the air cooling long enough to justify it.
This cake was inspired by a chocolate chip ricotta cake I baked this past spring combined with an adaptation of Orangette’s French-style Yogurt Cake. Next week I will be sharing the super easy recipe for the chocolate glaze on top.
This cake isn’t super sweet, so it goes perfect with coffee or tea (I like to dunk my spoonful of cake right into the tea).
Gateau au CoCo
3 large pasture-raised eggs
1/2 C greek yogurt
1 C granulated sugar
1 1/2 C cake flour
2 tsp baking powder
1/2 tsp salt
1 tsp lemon juice (add zest if you want to go lemony)
1/2 C Conscious Coconut Oil
1 drop Nielsen Massey vanilla paste
1/2 C chopped dark chocolate chips
Preheat oven to 350º
Combine sugar, eggs, vanilla, and yogurt and mix to combine very well.
Sift in all dry ingredients, mix just enough to combine.
Pour in coconut oil and mix to combine, but please do not over mix.
Fold in chocolate chips.
Prepare an 8″ cake pan by spraying with pan spray and laying a round of parchment down into the bottom of the pan.
Pour batter into the pan and bake for 30-40 mins. Keep a watchful eye to ensure that you do not over bake the cake. She is already more on the crumby-side, and over baking will dry her out. The cake is finished when the center has a bit of spring to it and you can remove a clean toothpick.
Have you made this recipe? Tell us what you think!