I don´t know if you have heard the quote that a balanced diet is one with chocolate in both hands. I couldn’t agree more. I love chocolate! I hope you do too, because this recipe is all about chocolate.
If I have the chance to bake this cake, I do it, because it is so good. Birthdays, anniversaries, special occasions, this cake is one of my favorites. It’s a two layer cake, with peach jam in the middle. Yuuuuum!!!
- 4 eggs
- 1 small container of plain or lemon yogurt
- 1 1/2 cups sugar
- 1 cup all purpose flour
- 1/4 cup olive oil or canola oil (or a mix!)
- 1 tablespoon baking powder
- 3.5 oz chocolate and 2 tablespoons butter (for the batter)
- 7 oz chocolate and 5.5 tablespoons butter (cover the cake)
- 1 jar good-quality peach jam
- 2/3 cup chopped walnuts
Preheat the oven 390F.
For the chocolate: (I always make 2 batches, one for the batter, another for icing the cake. I make one batch first, then when the cake is in the oven, I make the 2nd batch of melted chocolate.)
Add the chocolate (pieces) in a heat-proof bowl with the butter. (You could use a double boiler.) Place the bowl over a saucepan of hot water, not boiling the water and being careful that the bowl is not touching the water. Stir until the chocolate is melted. Remove from the heat and set aside.
Whisk the eggs for a minute. Add the yogurt. Slowly, add the sugar, the flour and the baking power. Add the olive oil. Whisk for a few minutes. Add the melted chocolate (first batch) and the chopped nuts. Whisk for a few minutes.
Spray the two pans with olive oil or butter. Add the batter into the two pans (a 9-inch pan). Bake for about 30 minutes. Check with a toothpick to be sure the cake is cooked.
Let it cool down. When the 2 cakes are cold, spread the peach jam on top of one cake, and then, add the second cake on top. You will have a 2-layer cake with peach jam in the middle.
Cover with melted chocolate (second batch) and keep it in the fridge for about 2 hours so the cake can set.
Ready to serve!