Best Chocolate Cake

Ingredients

• 4 pcs Eggs (At room temperature)
• 120 g Granulated sugar (White sugar or cane sugar)
• 200 g Greek yogurt (Can be replaced with 200 ml whole milk if needed)
• 100 ml Vegetable oil (Sunflower or canola oil)
• 240 g All‑purpose flour (Sift to avoid lumps)
• 1 packet Baking powder (Approximately 10 g)
• 30 g Unsweetened cocoa powder (Choose a good quality cocoa)
• 1 sheet Parchment paper (To line the silicone mold)

Instructions

1. Beat the eggs and sugar

   In a large bowl, crack the 4 eggs then add 120 g of granulated sugar. Whisk vigorously until the mixture becomes pale and slightly fluffy.

   Time: PT2M

2. Incorporate the yogurt

   Add the 200 g of Greek yogurt to the egg‑sugar mixture and stir gently until homogeneous.

   Time: PT1M

3. Add the vegetable oil

   Pour 100 ml of vegetable oil and mix until the batter is smooth.

   Time: PT1M

4. Fold in the flour

   Sift 240 g of all‑purpose flour over the bowl and gently fold in using the spatula.

   Time: PT1M

5. Add the baking powder

   Pour the contents of one packet of baking powder (≈10 g) and mix quickly to distribute evenly.

   Time: PT1M

6. Incorporate the cocoa powder

   Add 30 g of unsweetened cocoa powder and mix until you obtain a homogeneous and glossy batter.

   Time: PT1M

7. Preheat the oven

   Turn on the convection oven and set to 160°C. Let preheat for about 10 minutes.

   Time: PT10M

   Temperature: 160°C

8. Prepare the pan

   Place a sheet of parchment paper at the bottom of the silicone mold to ease removal.

   Time: PT2M

9. Pour the batter into the pan

   Transfer the batter into the prepared mold, smoothing the top with the spatula.

   Time: PT1M

10. Bake

    Place the cake in the oven and bake at 160°C for 45 minutes, or until a knife inserted in the centre comes out clean.

    Time: PT45M

    Temperature: 160°C

11. Cooling and unmolding

    Let the cake cool in the pan for 10 minutes, then remove the parchment paper and unmold onto a rack.

    Time: PT10M

12. Finishing (optional)

    Dust with powdered sugar to taste before serving.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Eggs: Chicken eggs, Flax eggs (vegan version)
• Instead of Granulated sugar: Powdered sugar, Coconut sugar
• Instead of Greek yogurt: Thick plain yogurt, Quark
• Instead of Vegetable oil: Rapeseed oil, Peanut oil
• Instead of All‑purpose flour: Wheat flour, Gluten‑free blend
• Instead of Baking powder: Baking soda + cream of tartar (½ tsp + ¼ tsp)
• Instead of Unsweetened cocoa powder: Cocoa powder, Melted dark chocolate (20 g)
• Instead of Parchment paper: Silicone baking mat

Equipment Needed

• Mixing bowl
• Whisk
• Silicone spatula
• Silicone mold (20 cm)
• Convection oven (hot air)
• Kitchen scale
• Parchment paper
• Oven thermometer (optional) (optional)
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Whisk the eggs and sugar until the mixture is pale and fluffy.
• Sift the flour and fold gently to avoid lumps.
• Add the cocoa powder and achieve a homogeneous, glossy batter.
• Preheat the oven to 160°C before baking.
• Bake the cake until a knife comes out clean, without overbaking.

Chef Tips from the Video

• Use eggs and yogurt at room temperature for better incorporation.
• Sift the flour and cocoa to avoid lumps.
• Do not open the oven during the first 20 minutes of baking to prevent the cake from collapsing.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Wrap the cake in portions and freeze for up to 2 months.

Room temperature: At room temperature, the cake keeps for a maximum of 1 day.

Make-Ahead Tips

• The cake can be prepared the day before and kept in the refrigerator; it will be even more moist.
• Portions can be individually wrapped and frozen for later consumption.