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Tuesday, 19 February 2013

Chocolate Bizcocho

This is one of the easiest cakes you will ever make!  Bizcocho is a traditional Spanish cake usually served at coffee time.  Often it is flavoured with lemon (Bizcocho al limon) or apple (Bizcocho manzana), but this is my twist on it, with chocolate.  I first made this as a birthday cake for my friend's daughter.

Here's what you need; 125g pot of plain/Greek yoghurt, oil (olive oil is great but not extra virgin, its too strongly flavoured), white sugar, 4 eggs, self raising flour and cocoa powder.  Cake tin/loaf tin oiled & floured to prevent sticking.

Now put away the weighing scales - you won't need them!
1) Pre-heat your oven to 150C for fan assisted or 160C without fan.  Gas 4.

2) Empty the yoghurt into your mixing bowl.  Keep the empty yoghurt pot, it is now your measuring tool.
3) Add 1 yoghurt pot measure of the oil.

4)  Add 2 measures of sugar. 
5)  Add all 4 eggs to the bowl and whisk the whole lot together.  This gets some air into the mix making for a lighter sponge.  Do not over whisk.
6)  Add 2 measures of flour, 1 measure of cocoa powder and a teaspoon of baking powder and stir to mix it together and get rid of any lumps.
7)  Pour the mixture into your cake tin and put in the middle of the oven for approx 45 mins.  The cake should rise.  Test to see if its cooked by sticking a metal skewer or small knife into the centre of the cake.  If it comes out clean (no cake mix stuck to it), its cooked.

8) Remove the cake from the tin and allow to cool on a wire rack.
If you wish, once cooled, the cake can be sliced horizontally and filled with your favourite butter cream or chocolate ganache.

For a variation, instead of adding cocoa powder add an extra measure of flour and some lemon zest and juice.  When the cake is cooked you can
top it off like a lemon drizzle cake. 
Other variations include adding sliced apple or mango & coconut to the mix............