Trying the viral Japanese yogurt cheesecake

Ingredients

• 1 1/2 cups All-Purpose Flour (sifted)
• 1/2 cup Unsweetened Cocoa Powder (high quality, unsweetened)
• 1 1/2 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 6 ounces Unsalted Butter (softened, cut into cubes)
• 6 ounces Dark Chocolate (70% cocoa, chopped)
• 1 cup Granulated Sugar
• 4 Eggs (large, room temperature)
• 1/2 cup Apricot Jam (smooth, no seed pieces)
• 1/2 cup Heavy Cream (for ganache)

Instructions

1. Gather Ingredients and Preheat Oven

   Measure all ingredients, line the cake pans with parchment paper, and preheat the oven to 350°F (177°C).

   Time: PT5M

   Temperature: 350°F

2. Melt Chocolate and Butter

   Combine chopped dark chocolate and butter in a saucepan over low heat, stirring until smooth. Remove from heat and let cool slightly.

   Time: PT5M

3. Whisk Eggs and Sugar

   In a large mixing bowl, whisk the eggs and granulated sugar with an electric mixer on high speed until the mixture becomes pale and triples in volume, about 5 minutes.

   Time: PT5M

4. Sift Dry Ingredients

   Sift together all‑purpose flour, cocoa powder, baking powder, and salt into a separate bowl.

   Time: PT5M

5. Combine Wet and Dry Mixtures

   Fold the melted chocolate‑butter mixture into the egg‑sugar foam gently, then fold in the sifted dry ingredients until just combined. Do not over‑mix.

   Time: PT5M

6. Bake the Cake Layers

   Divide the batter evenly between the two prepared pans. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT45M

   Temperature: 350°F

7. Cool and Trim

   Allow the cakes to cool in the pans for 10 minutes, then turn out onto a cooling rack. Once completely cool, trim the tops to create even layers.

   Time: PT10M

8. Add Apricot Jam

   Place one cake layer on a serving plate, spread the apricot jam evenly, then top with the second layer.

   Time: PT5M

9. Prepare Chocolate Ganache

   Heat the heavy cream in a saucepan until just simmering, then pour over the remaining dark chocolate in a bowl. Let sit 2 minutes, then stir until smooth and glossy.

   Time: PT5M

10. Glaze the Cake

    Pour the warm ganache over the assembled cake, allowing it to drip down the sides. Use a spatula to smooth the surface if needed.

    Time: PT5M

Nutrition Facts

Calories

420

Protein

5 g

Carbohydrates

45 g

Fat

25 g

Fiber

3 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Cake flour, Gluten‑free flour blend
• Instead of Unsweetened Cocoa Powder: Dutch‑process cocoa powder
• Instead of Unsalted Butter: Margarine (for non‑dairy)
• Instead of Dark Chocolate: Semi‑sweet chocolate
• Instead of Granulated Sugar: Coconut sugar
• Instead of Eggs: Egg replacer (for vegans)
• Instead of Apricot Jam: Raspberry jam
• Instead of Heavy Cream: Half‑and‑half

Equipment Needed

• Mixing Bowls
• Electric Mixer
• Sieve
• 9‑inch Round Cake Pans
• Parchment Paper
• Saucepan
• Spatula
• Cooling Rack
• Oven

Critical Steps — Do Not Skip

• Preheating the oven to the correct temperature.
• Whisking eggs and sugar until the mixture triples in volume.
• Folding the batter gently to retain air.
• Testing cake doneness with a toothpick.
• Preparing a smooth chocolate ganache without overheating.

Chef Tips from the Video

• Use high‑quality dark chocolate (70% cocoa) for the best flavor and shine.
• For an extra glossy finish, brush the ganache with a light coat of melted chocolate after it sets.
• A small amount of coffee powder (1 tsp) added to the batter intensifies the chocolate flavor without adding liquid.

Troubleshooting

Storage

Refrigerator: Wrap tightly and store for up to 4 days.

Freezer: Freeze unglazed layers wrapped in plastic for up to 2 months; glaze after thawing.

Room temperature: Best served the same day; can sit at room temperature for 2‑3 hours.

Make-Ahead Tips

• Bake the layers up to 2 days ahead and store wrapped in the refrigerator.
• Prepare the apricot jam filling and ganache a day before; reheat ganache gently before glazing.

Frequently Asked Questions