RECIPE: I made this tonite - very yummy! Click on the link for REC: Chocolate Yogurt Loaf from wordstoeatby

RECIPE:
S

sandi-in-hawaii

Well-known member
This was fab! I was looking for a good moist chocolate quick bread, and this definitely fit the bill. Nice crumb, easy to make, and very chocolate-y.

I doubled the recipe, and baked it in two 8"x4" loaf pans, for the full 40 minutes, on 330º convect mode.

I mixed the batter in my KitchenAid. It seemed pretty thick, so at the end, I whipped it on high. The batter lightened up, and it really felt light.

Loved, loved, loved it.

Chocolate Yogurt Loaf

Serves 12

1 cup all-purpose flour

½ t. baking soda

½ t. baking powder

½ t. salt

¼ cup dutch-process cocoa

5 T. unsalted butter, softened

¾ cup sugar

1 t. vanilla

1 large egg

½ cup plain nonfat yogurt

Preheat oven to 350 degrees. Spray a loaf pan (I used an 8"x4" pan) and dust it with cocoa or flour.

Whisk together the flour, baking soda, baking powder, salt, and cocoa powder and set aside.

Cream the butter and sugar until fluffy. Add the vanilla and egg, and mix until well combined.

Add the flour mixture alternately with the yogurt, starting and ending with the dry ingredients.

Spread batter evenly into prepared loaf pan, and bake on the center rack of the oven for 35-40 minutes. Test with a toothpick — loaf is done when tester comes out clean.

Cool in pan on a rack for 30 minutes, then remove from pan and cool thoroughly. When fully cool, wrap the cake well to keep it from drying out.

Here are my measurements and weights for the double recipe:

2 cups (9 oz) all-purpose flour

1 t. baking soda

1 t. baking powder

1 t. salt

1/2 cup (2 oz) dutch-process cocoa*

10 T. (5 oz.) unsalted butter, softened

1 1/2 cups (10 1/2 oz.) sugar

2 t. vanilla

2 large eggs

1 cup (8 1/2 oz) plain nonfat yogurt

*When I measured 1 cup of unsifted, lumpy cocoa it weighed 4 oz; the sifted cocoa 3 oz. I went with the higher amount for the 1/2 cup (or 2 oz) in this recipe, and it worked well, so I'll keep it like that in my notes.

http://wordstoeatby.blogspot.com/2005/01/why-cant-i-be-allergic-to-chocolate.html

 
Yum. I've been making lots of French yogurt cakes this summer---so easy to whip together. Hadn't

thought about adding cocoa. I have made them with mashed bananas and lemon and with cinnamon and spice and streusel and with bleuberries and rhubarb. Now I'll try chocolate. I've been baking them in my 10" springform pan.

 
Here's another great one: Chocolate Cranberry Bread - I usually omit the cranberries:

(I made a lower fat version, as noted in parentheses)

CHOCOLATE CRANBERRY BREAD

INGREDIENTS:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (I used 1/4 tsp)
3/4 cup sour cream (I used 3/4 cup plus 1 Tbsp nonfat plain yogurt)
3/4 cup unsweetened cocoa powder
6 tablespoons butter, softened (I used 5 Tbsp)
1 cup granulated sugar
2 large eggs, at room temperature
3/4 teaspoon pure vanilla extract (I used 1 tsp)
1 cup fresh OR frozen cranberries, coarsely chopped
2 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped (or 3 oz. good quality semi-sweet chocolate, coarsely chopped) (I used 1-2 Tbsp mini chocolate chips)

Mascarpone cheese or cream cheese for serving (optional) (I omitted this)

DIRECTIONS:

1. Preheat oven to 350 F. (325 F for dark pans). Butter bottom and sides of 9x5x3-inch loaf pan.
2. Whisk together flour, baking powder, baking soda and salt in medium bowl. Stir together sour cream and cocoa in a small bowl until blended.
3. Beat butter in mixing bowl until creamy, using electric mixer at medium speed. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and sour cream mixture, mixing just until combined. Stir in cranberries and chopped chocolate. Turn batter into prepared loaf pan..
4. Bake for 55 to 65 minutes or until toothpick inserted in center of bread comes out clean. Cool in pan on wire rack for 15 minutes. Remove pan and cool completely on wire rack

To serve: Slice bread and serve with mascarpone or cream cheese.

From Godiva

 
Hey Meryl, I tried this - also very yummy!!

I didn't add the chocolate chips, nor the cranberries or cherries, just made a plain chocolate loaf.

I used the original measurements for the butter and yogurt.

Did you follow the method in this recipe? I thought it was kinda odd to mix the yogurt and the cocoa together, but I did it anyway. That mixture came out really thick, which made it harder to incorporate it into the butter/sugar/egg mixture.

Next time, I'll sift the cocoa with the rest of the dry ingredients, and leave the yogurt by itself. (I used Pernigotti cocoa, a dutch processed cocoa, in both recipes.)

I made one 8"x4" pan and a mini 2"x4" pan. Baked at 330º convect mode, 33 minutes for the mini, and 40 minutes for the 8"x4".

It's hard to compare the flavor of this warm, just-out-of-the oven one, and the one I made on Thursday, but I think they're pretty close. When you compare the recipes, it looks like they're pretty much the same, except there's double the amount of cocoa and a little less butter in the Godiva one.

They're both fab, and I'm keeping both recipes smileys/smile.gif

Thanks!

 
Hi Sandi, glad you liked it! Yes, I follow the method. I use a whisk to mix the cocoa and yogurt

together, then I do the rest in the electric mixer. I haven't had any problems, but I wonder why they decided to do it that way? I know a lot of recipes add cocoa to liquid, especially hot liquid, as opposed to adding it to the other dry ingredients, because it's supposed to enhance the chocolate taste.

 
Hey Ang, have you ever made your French yogurt cake in a loaf pan?

I tried it, and it really didn't come out as good as I had hoped. The texture was a little drier, and more coarse than the chocolate ones.

I didn't make the lemon syrup, but I should have.

Guess I better try it again in a round pan. 10", huh? I think the loaf pan was just too high, so it didn't come out as planned.

Will try again.

 
Okay, I tried it again, now that the Godiva one has cooled off...

The Godiva one does have a darker, more bittersweet flavor, due to the higher amount of cocoa, but they're both equally moist, with a nice, fine crumb. I would only notice the difference when doing a side by side.

I'll just use the different recipes, depending on what size pan I want to use smileys/smile.gif

 
I have to bake it longer, at a bit lower temp to bake evenly in a loaf pan. It is by nature coarser

in texture from the simple way it's mixed together. At least that's what I find when baking, no matter which pan I use.

 
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