Chocolate cake without yogurt recipe

Ingredients to make Chocolate cake without yogurt:

• 4 eggs
• 150 grams of sugar (¾ cup)
• 50 milliliters of sunflower or olive oil
• 150 grams of pastry flour
• 2 tablespoons unsweetened cocoa powder
• 1 pinch of salt

How to make Chocolate cake without yogurt

1. Separate the yolks from the whites. Beat the egg yolks with the sugar for 10 minutes or until they are very white and have increased in volume. You can use electric rods.
2. Trick: by vigorously beating the yolks, you can add air, which allows them to be spongier and, therefore, the cake mass as well.
3. Add the oil and mix well. To make the chocolate cake without yogurt you can use olive or sunflower oil, depending on whether you want its flavor to be more or less intense. Sunflower oil is more neutral than olive oil.
4. Mount the egg whites with a pinch of salt and with the help of some electric rods. Gradually add the well-whipped whites to the mixture of yolks, sugar and oil and mix with a spatula making enveloping movements.
5. Tip: whipping the egg whites can take around 10 minutes, so don’t despair if you see that they take a while.
6. Mix the flour with two level tablespoons of cocoa powder and sift both ingredients directly onto the dough. We recommend sifting small portions to gradually integrate them into the dough, making enveloping movements with the spatula. In this way, you will not lose air and the chocolate cake without yogurt will be very fluffy.
7. Trick: on this occasion we have not put an impeller on the cake because it does not need it, since we have aerated the yolks a lot and the whites are mounted until stiff. But if you want to, you can add baking powder at this point and sift it into the flour and cocoa. A teaspoon will be enough
8. Grease an 18 cm diameter mold with a little oil. Pour the yogurt-free chocolate sponge cake batter into the mold and bake for 30 minutes in a preheated oven at 180ºC with heat on top and bottom. After this time, check if the cake is ready by piercing the center with a toothpick or knife. If it comes out clean it means that it’s done, while if it comes out wet you should leave it for a few more minutes.
9. Unmold carefully and let it cool on a wire rack to prevent the base from getting wet. Once cold, you can decorate it with icing sugar, for example.
10. If you have leftover cake, wrap it in plastic wrap for better preservation. The yogurt-free brownie can also be frozen.