Chocolate Yogurt Cake in a Rose Pan – Gluten-free version
A shaped pan needs a stable, moist batter, and yogurt gives exactly that: the cake comes out with sharp rose petals and stays soft for two days. Powdered sugar on top is enough, because the shape makes all the impression. Gluten-free version: Gluten-free flour blend.
Preheat the oven to 170°C (340°F) and grease rose pan with softened butter using a brush, into every fold, and dust with gluten-free flour blend.
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Sift the gluten-free flour blend, cocoa, baking powder and baking soda into a bowl and add the sugar and salt.
SifterBowl
3
Add the eggs, milk, oil and vanilla and beat 2 minutes.
Whisk
4
Add the boiling water and stir. The batter is thin, and that's fine.
💡The boiling water blooms the cocoa and deepens the flavor, and the thin batter makes an especially moist cake.
5
Pour into the pan and tap it twice on the counter, so the batter fills all the folds. Bake 45–50 minutes, until a toothpick inserted in the thickest part comes out clean.
OvenBundt pan (kugelhopf)
6
Let cool 10 minutes in the pan and turn out onto a rack.
Cooling rack
7
Let the cake cool completely and sift the powdered sugar over the top.
Sifter
345calories
6 gprotein
43 gcarbs
17 gfat
● protein 6%● carbs 49%● fat 44%
Per serving (115 g), of 12 servings
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⚖ About the ingredients
Flour: measured in cup in this recipe: 1 cup = 120 g · 364 kcal per 100 g · More about Flour →
Sugar: measured in cup in this recipe: 1 cup = 200 g · 387 kcal per 100 g · More about Sugar →
Cocoa powder: measured in cup in this recipe: 1 cup = 86 g · 228 kcal per 100 g · More about Cocoa powder →
Baking powder: measured in tsp in this recipe: 1 tsp = 4.6 g · 80 kcal per 100 g · More about Baking powder →
Baking soda: measured in tsp in this recipe: 1 tsp = 5 g · 0 kcal per 100 g · More about Baking soda →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Plain yogurt: measured in cup in this recipe: 1 cup = 240 g · 65 kcal per 100 g · More about Plain yogurt →
Oil: measured in cup in this recipe: 1 cup = 216 g · 886 kcal per 100 g · More about Oil →
Vanilla extract: measured in tsp in this recipe: 1 tsp = 4.2 g · 288 kcal per 100 g · More about Vanilla extract →
Boiling water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Boiling water →
Softened butter: measured in tbsp in this recipe: 1 tbsp = 14 g · 717 kcal per 100 g · More about Softened butter →
Powdered sugar: measured in tbsp in this recipe: 1 tbsp = 8 g · 389 kcal per 100 g · More about Powdered sugar →
🔧 Tools needed (6) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Cooling rack· Also works: Oven rack (Oven rack)· 💡 Workaround, changes the dish: Plate (Bottom sweats and softens)
Sifter· Also works: Fine sieve (None) · Whisk (Whisk the dry ingredients well instead of sifting)
Bundt pan (kugelhopf)· Also works: Tube pan (No pattern) · Loaf pan (None)
Bowl· Also works: Pot (None)
Whisk· Also works: Hand mixer (None)· 💡 Workaround, changes the dish: Fork (Beat with a fork, less air)
By the steps, as the recipe is built now: another version or addition can change the list.
