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Steam-Baked Chocolate and Raspberry Yoghurt Cake

Name: Steam-Baked Chocolate and Raspberry Yoghurt Cake
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 200 g (1 cup) of plain, unsweetened yoghurt; 150 g (2/3 cup) of melted and cooled unsalted butter or neutral oil; 80 ml (1/3 cup) of milk; 2 large of eggs; 1.5 tsp of vanilla extract; 200 g (1 3/4 cups) of all-purpose flour; 150 g (3/4 cup) of superfine (caster) sugar; 5 g (1 tsp) of baking powder; 120 g (4 ounces) of dark chocolate, chopped into rough pea-size pieces; 100 g (1/2 cup) of frozen raspberries (no need to thaw)

Emily Rhodes

August 23, 2021

This simple melt and mix loaf cake is studded with chunks of dark chocolate and tart raspberries. It’s is a dense and sturdy cake, so it's perfect for road trips and lunchboxes. By using the probe in the Anova Precision Oven, you’ll ensure that the cake is baked perfectly, each and every time.

Serves

Prep Time

00:10

Cook Time

01:00

Steam-Baked Chocolate and Raspberry Yoghurt Cake

5 (3)

482

Ingredients

200 g (1 cup)

plain, unsweetened yoghurt

150 g (2/3 cup)

melted and cooled unsalted butter or neutral oil

80 ml (1/3 cup)

milk

2 large

eggs

1.5 tsp

vanilla extract

200 g (1 3/4 cups)

all-purpose flour

150 g (3/4 cup)

superfine (caster) sugar

5 g (1 tsp)

baking powder

120 g (4 ounces)

dark chocolate, chopped into rough pea-size pieces

100 g (1/2 cup)

frozen raspberries (no need to thaw)

Steps

1. Preheat Oven

Rack

Sous Vide Mode: Off

Steam: 30%

Temp: 356°F

Heat: Rear

2. Grease and Line Pan

Lightly grease a 9- by 5-inch loaf pan with nonstick oil spray and line with parchment paper. I like to use small alligator clips to hold the sides of the paper to the pan so they don't curl. Set aside.

3. Mix Wet Ingredients

Combine the yoghurt, butter, milk, eggs, and vanilla in 1L (4-cup) liquid measuring cup and whisk until smooth.

4. Combine Wet and Dry Ingredients

In a large bowl, whisk together the flour, sugar, and baking powder until evenly combined. Make a well in the centre and pour in the wet mix. Stir until almost smooth; don't over mix.

5. Fold in Chocolate and Raspberries

Tip the chocolate and raspberries into the bowl and gently fold until just combined.

6. Pour Into Pan and Bake

Rack

Pour the batter into the prepared pan and smooth the top. Insert the probe into the center of the batter, transfer to the oven, and attach the probe. Bake until the probe reaches its target temperature, about 1 hour.

Sous Vide Mode: Off

Steam: 30%

Temp: 356°F

Heat: Rear

206.6°F Probe Target

7. Cool and Serve

Remove the cake from the oven and allow to cool in the pan for 10 minutes before turning out onto a rack to cool completely. The cake will keep at room temperature for 2 days or in the freezer for up to 6 months.