Marble Yogurt Cake – Joyofbaking.com *Video Recipe*

Marble Yogurt
Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven
rack in the center of the oven. Butter, or spray with a non stick vegetable
spray, an 8 inch (20 cm) round cake pan with 2 inch (5 cm) sides. Line the bottom of the pan with
parchment paper #ad.

Place the chocolate and coffee
(or water) in a heatproof bowl and place over a saucepan of simmering water.
Melt and then remove from heat, letting it cool to room temperature.

In a large bowl, stir or whisk
together the flour, baking powder, baking soda, and salt.

In another bowl, stir or
whisk together the eggs, oil, yogurt, and vanilla extract. Stir in the sugar.
Add the wet ingredients to the dry flour mixture. Stir just until combined.
Remove a little less than half of the batter (400 grams) to another bowl and
stir in the melted chocolate mixture.

Place the vanilla batter in the
bottom of your pan. Smooth the batter with the back of a spoon or offset
spatula. Then pour the chocolate batter on top of the vanilla batter, smoothing
the batter with the back of a spoon or offset spatula. Then run (don’t stir) a
wooden skewer or knife through the two batters to achieve a marbled effect.
Gently tap the cake pan on your counter to break any air bubbles that may have
formed in the cake batter.

Bake in preheated
oven for about 40 to 50 minutes
or until a toothpick inserted into the center of the cake comes out  clean.
Rotate your cake pan front to back about halfway through baking. Remove from oven and place on a wire rack to cool for about 10 minutes before
removing from pan. Let cool completely before covering with the Chocolate
Ganache.

Chocolate Ganache:





Place the chopped chocolate
in a heatproof bowl. In a small saucepan place the cream and butter and bring to
a boil. Immediately pour over the chocolate and let sit a few minutes before
stirring until smooth. Let sit at room temperature until of spreading
consistency. Then spread the Ganache over the top of the cake. Sprinkle with
toasted nuts.

This cake can be stored for
about 3 to 4 days in the refrigerator or it can be frozen for one month. Defrost
in the refrigerator overnight.

Makes one – 8 inch (20 cm)
cake.

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