Chocolate and Raspberry Yoghurt Cake

Emily Rhodes
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
10
Prep Time
00:10
Cook Time
01:00
Chocolate and Raspberry Yoghurt Cake
5 (2)
120
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.
Grease and Line Pan

3. Mix Wet Ingredients

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

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.
Combine Wet and Dry Ingredients

5. Fold in Chocolate and Raspberries

Tip the chocolate and raspberries into the bowl and gently fold until just combined.
Fold in Chocolate and Raspberries

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.
Pour Into Pan and Bake
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.
Cool and Serve
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