Chocolate chiffon cake with cherry yogurt cream

Chocolate chiffon cake with cherry yogurt cream

4 eggs
4 tbsp warm water
1 sugar
1 C (140 gr) AP flour
2 tbsp cocoa powder
2 tsp baking powder
pinch of salt

1 2/3 fruit flavored Greek yogurt (I used cherry)
2/3 C whipping cream
1 tsp gelatin

Chocolate topping
3.5 oz dark chocolate
1 tbsp canola oil

Beat the eggs with the sugar in the bowl of an electric mixer until light and fluffy, then add warm water, and mix some more.
In a small bowl, whisk together the flour, cocoa powder, baking powder and pinch of salt.
Add dry ingredients to eggs and mix only until combined.

Preheat oven to 350 Fahrenheit/180 Celsius.
Butter and flour (or line with parchment paper) a 9×13 baking dish. Pour mixture in prepared dish, and bake for 10-15 minutes or until toothpick inserted comes out clean. Let cool slightly, turn out of dish and slice into to horizontally. (alternatively, you can bake the cake halved, twice)

Warm 1 dl (0.4 cup) of yogurt, add gelatin and mix until combined. Add the remaining yogurt and place in the fridge to cool.
Beat whipping cream until it holds its shape, then add yogurt and mix carefully – not to deflate the cream.

Place one cake layer on a serving dish. Spread half of the cream on top, and repeat with the remaining cake and cream.

Melt the chocolate in a double boiler (or in the microwave) with the oil. Let cool slightly, then spread on top of the second cream layer. Swirl slightly with a fork to create waves. Place in the fridge to cool before slicing.

Recipe adapted from

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