Chocolate Yogurt Cake

For the Cake:

2 cups sifted cake flour

1/2 cup unsweetened cocoa powder

2 teaspoons baking soda

1 1/2 cups sugar

1/2 teaspoon salt

2/3 cup canola oil

3 eggs

1 1/2 teaspoons vanilla 

1 cup plain yogurt

For the Filling:

2 cups reduced-fat cream cheese 

2/3 cup confectioners’ sugar

For the Frosting:

1 cup plain yogurt

400 grams dark chocolate, cubed

finely chopped walnuts

Procedure:

1  Preheat oven to 350oF. Grease and line two 8 or 9-inch round pans. 

2  Sift together the cake flour, cocoa powder, baking soda, sugar, and salt. 

3  Add oil, eggs, vanilla, and yogurt. Mix until well blended.

4  Pour batter into prepared pans. Bake for about 20 to 30 minutes or until a toothpick inserted at the center comes out clean.

5  Cool on a wire rack for 10 minutes before unmolding. Remove paper lining and cool completely.

6  In a bowl, beat the cream cheese until soft then blend in the confectioners’ sugar. Set aside.

7  Make the frosting: In a small pan, scald the yogurt. Put the chopped chocolate in a bowl, then pour in the heated yogurt. Mix until chocolate is melted and smooth.

8  Spread the cream cheese mixture evenly over one cake layer. Top with the other cake layer. 

9  Put a wire rack on a baking tray. Place filled cake on the wire rack. Pour the chocolate frosting over the cakes until well coated. Let set. 

10 Garnish chocolate cake with finely chopped walnuts. 

Source: http://www.yummy.ph/recipe/Chocolate-Yogurt-Cake