Ingredients
Scale
For the Cake:
- 1 cup yogurt/dahi
- ½ tsp baking soda
- ¾ cup castor sugar
- ½ cup sunflower oil
- ⅓ cup milk
- 1¼ cups whole wheat flour
- ¼ cup cocoa powder
- 1 tsp baking powder
For the Ganache:
- ½ cup (87g) dark chocolate, chopped
- ¾ cup fresh cream
Instructions
1. Prepare the Wet Ingredients
- In a mixing bowl, combine 1 cup of yogurt and ½ tsp of baking soda. Let the mixture rest for about 1 minute. You’ll notice that the yogurt will begin to puff up and become voluminous. This is a natural reaction when baking soda is added to yogurt.
- After the mixture has rested, add the castor sugar, sunflower oil, and milk. Whisk everything together until it’s well combined. You should end up with a smooth, slightly thick mixture.
2. Sift the Dry Ingredients
- Sift the whole wheat flour, cocoa powder, and baking powder into the wet mixture. Sifting helps eliminate any lumps and ensures that the dry ingredients are evenly distributed.
- Mix everything together gently to form a lump-free batter. Be careful not to overmix, as this can cause the cake to become dense. Stir until just combined.
3. Grease the Pan and Prepare the Steaming Setup
- Grease a 7-inch heavy-bottom nonstick pan with oil on all sides and line the bottom with parchment paper. This will make it easier to remove the cake after it’s baked.
- Set up a larger saucepan or wok that can fit the smaller pan inside. Fill the larger pan halfway with water. You’ll be using this setup to steam the cake, and the water will help create an even, gentle heat.
- Place the smaller pan with the cake batter inside the larger pan. Cover the larger pan with a lid to keep the heat contained.
4. Steam the Cake
- Set the heat to medium and let the cake cook for about 50 minutes. After 50 minutes, check for doneness by inserting a skewer into the center of the cake. If it comes out clean, the cake is ready.
- If you find that the water has evaporated during the cooking process, don’t worry. Just add more water to the larger pan as needed to keep the steaming process going.
5. Prepare the Ganache
- While the cake is steaming, you can prepare the chocolate ganache. Heat ¾ cup of fresh cream in a saucepan over low heat until it’s just about to boil.
- Once the cream is heated, pour it over ½ cup of chopped dark chocolate in a heatproof bowl. Let it sit for a minute to allow the chocolate to melt.
- After a minute, stir the cream and chocolate mixture together until it’s smooth and glossy. This is your ganache!
6. Assemble the Cake
- After the cake has finished cooking, remove it from the pan and let it cool down. Once it’s completely cool, carefully demould the cake and place it on a serving plate.
- Pour the smooth ganache over the cooled cake, spreading it evenly with a spatula. You can let the ganache set for a few minutes before serving.
Notes
- How to Tell If Your Cake Is Cooked: To check if your cake is done, always use a skewer or toothpick. Insert it into the center of the cake, and if it comes out clean or with just a few crumbs, it’s ready.
- What to Do If Your Cake Is Too Dense: If your cake turns out too dense, it might be due to overmixing the batter. Always mix the ingredients until just combined, and avoid overworking the batter.
- How to Prevent Overcooking Your Cake: Steaming a cake can be tricky, especially with varying stovetop temperatures. If you find that the cake is browning too quickly, reduce the heat to low and continue steaming.
- Substitute for Kitchen Tools: If you don’t have a nonstick pan, you can use a regular pan, but be sure to grease it well with oil and line it with parchment paper to prevent sticking. If you don’t have a steamer, you can create your own setup with two pots as described in the recipe.
- Prep Time: 15 minutes
- Cook Time: 50 minutes