Friday 11 December 2015

Sour Cream + Yoghurt Triple Chocolate Coffee Cake.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Highly recommended with this cake --> hot vanilla custard.

As is a cup of hot coffee (or tea!) because this is a coffee cake. And no, much to my disappointment, it does not contain actual coffee.

This cake is different in two ways. First, it uses both sour cream and plain yoghurt. The combination of the two, added in alternately with the dry ingredients, results in a tender cake with the softest texture.

The second thing is the eggs. They're separated and the yolks are beaten into the butter and sugar. At the end, the whites are whisked to stiff peaks before being gently folded into the batter. This again contributes to a lighter texture in our final cake.
And, can we discuss the chocolate? Chocolate chips (and a few sneaky chunks!) are dropped on top and into the middle of the creamy batter before baking.

As it bakes, the chocolate melts into and on top of the cake resulting in little pockets of melted goodness in every bite. We loved this cake - it was sliced into as soon as it came out of the oven. Just as good cold as it is hot, we ate it alongside tea, coffee, vanilla ice cream. But the best combination of all? When served drowned in hot, vanilla custard. The chocolate from the cake melts into the custard and all is right with the world. You're welcome!

Coffee Cake, previously: Dundee Cake // Apple and Cinnamon Cake // Banana Orange Loaf // Spiced Fruit Loaf // Blueberry Vanilla Bean Cake

A Simple List of Ingredients:
For the Cake:
1. Plain Flour
2. Salt
3. Bicarbonate of Soda
4. Baking Powder
5. Granulated Sugar
6. Unsalted Butter
7. Eggs
8. Vanilla Essence
9. Sour Cream
10. Plain Yoghurt
11. Chocolate Chips

For the Filling and Topping:

1. Caster Sugar
2. Ground Cinnamon

Bismillah, let's begin!

Let's get our baking boots on and do this! First and most important, get the oven pre-heated to 180C / Gas Mark 4.
Take a baking tin measuring 9 x 13 inches.

Grease the tin. I didn't line mine with paper because it's non-stick. If your tin sticks, be sure to line it!

Ok, now that the boring but highly important stuff is out of the way - let's make the cake batter! We will begin by mixing together all our dry ingredients.

Into a large bowl, measure out 375 grams Plain Flour. If you can be bothered, give it a sift.

Then, add in:
3/4 teaspoon Salt
1 and 1/2 teaspoon Bicarbonate of Soda
1 teaspoon Baking Powder

Give everything a mix and set aside for later.

I used a stand mixer with the paddle attachment to beat my wet ingredients. You can also use a hand mixer or do it with your good old hands!

First, we'll use the usual suspects. Butter and sugar!

Into your bowl, place 300 grams Granulated Sugar.

Followed by 113 grams Unsalted Butter, at room temperature.

Beat the two until well combined.

Then, take your eggs and vanilla.

You'll need 3 large Eggs. Separate them into whites and yolks. We'll use the yolks and the whites later.

So, add your yolks to the bowl.

Followed by 2 teaspoons Vanilla Essence.

And, it's time to beat again!

Beat until well combined.

Next, sour cream and plain yoghurt. I used a mixture of both but you could use one or the other - just be sure to put the full amount in!

In a jug, measure out:
285 ml Sour Cream
165 ml Plain Yoghurt

So, at this point in the recipe, we have three things - the buttery sugar mixture, the dry ingredients and the cream and yoghurt.

We're going to add them alternately. To begin, in goes 1/3 of the dry mixture into the butter.

Beat until just mixed.

Next, 1/3 of the cream and yoghurt.

Mix to just combine.

Alternately add the remaining 2/3's of both ingredients.

A final stir by hand and you'll see that you have something like this. But hang on! The batter will feel slightly thick and not quite like those we're used to.

This is where the egg whites come in.

All you do is place them into a bowl.

Using an electric whisk or by hand, whisk them until they form stiff peaks.

Like so!

Time to combine the two!

Gently place the stiff whites into the cake batter, and begin to softly fold them in.

It may seem like the whites will never fold in but keep going, and you'll get there. I like to use a plastic spatula or metal spoon for folding.

And, when we're done, you'll see this beautiful, smooth, light cake batter.

Now, before we bake, we must stir up the filling and topping of this cake.

Into a bowl, place 100 grams Caster Sugar.

Followed by 1 teaspoon Ground Cinnamon. You could also use pumpkin pie spice - it tastes really good in this cake!

Give the two a stir and our cinnamon sugar is ready!

The final part of the filling and topping is chocolate! You'll need a total of 330 grams Chocolate Chips.
I used mostly dark chocolate chips, a few white chocolate chips and finally, a few chocolate chunks. The chunks I cut up myself and the chips went in as they are. You can use all chips, all chunks and any combination of chocolate you like. This is your cake!

Let's catch up, shall we? Here we have the beautiful cake batter, the fragrant cinnamon sugar, our sweet chocolate and our prepared tin. Time to assemble the cake!

We begin by pouring half our batter gently into the tin.

Spread it out.

Next, sprinkle on half the cinnamon sugar.

Then, scatter over half the chocolate.

Dollop on the rest of the cake batter.

Spread it all the way to the edges - it doesn't matter if it isn't perfect.

Next, on goes all of the remaining cinnamon sugar.

And last but most certainly not least, all of the chocolate.

This is why I like to use all three chocolates - it looks so much prettier.

Bake the cake in a pre-heated oven at 180C / Gas Mark 4 for 40-50 minutes. Once cooked, the top will have cracked and a skewer inserted into the centre should come out clean with a few crumbs on it.

This was the cake as soon as it was baked. The cracked top was beautiful and as for all the melted chocolate? You'll have to bake it and find out!

A hot cake does not last long in this house.

It was sliced into immediately. No one could resist all that gooey chocolate. 

Especially with a cup of coffee.

I really hope you enjoy this cake as much as we did! 

Full Written Recipe:

Sour Cream + Yoghurt Triple Chocolate Coffee Cake.

Prep Time: About 20-25 minutes.
Bake Time: About 40-50 minutes.
Serves: Cuts into 30 small squares.


For the Cake
375 grams Plain Flour
¾ teaspoon Salt
1 and ½ teaspoon Bicarbonate of Soda
1 teaspoon Baking Powder
300 grams Granulated Sugar
113 grams Unsalted Butter, at room temperature
3 large Eggs, separated into yolks and whites
2 teaspoons Vanilla Essence
285 ml Sour Cream
165 ml Plain Yoghurt

For the Filling and Topping
330 grams Chocolate Chips / Chunks
100 grams Caster Sugar
1 teaspoon Ground Cinnamon


Before baking, pre-heat the oven to 180C / Gas Mark 4. Grease and line a 9 x 13 inch cake tin.

To make the cake batter, in a large bowl, mix together the plain flour, salt, bicarbonate of soda and baking powder.
In another bowl, place the sugar and butter. Beat together until well combined. Add the egg yolks and vanilla. Beat in.
In a jug, stir together the sour cream and plain yoghurt.
Alternately add the dry ingredients and the cream yoghurt mixture until everything is in.
In a separate bowl, whisk the egg whites until stiff. I used an electric whisk.
Gently fold the egg whites into the cake batter. This will take a few minutes but do it slowly and gently, you’ll get there.

To make the filling and topping, mix together the caster sugar and ground cinnamon. Grab the chocolate chips or chunks.

To assemble the cake, pour half the cake batter into the tin. Sprinkle over half the cinnamon sugar along with half the chocolate chips.
Pour over the rest of the cake batter. Finish by sprinkling on the rest of the cinnamon sugar and the rest of the chocolate chips.

To bake the cake, place into the pre-heated oven at 180C / Gas Mark 4 for 40-50 minutes until the top is cracked, golden and a skewer inserted into the centre comes out clean.

To serve, slice into squares and serve with coffee or tea. Also, this cake is great with hot vanilla custard or even, vanilla ice cream!

{Adapted from Smitten Kitchen}

This Time One Year Ago:
Double Chocolate Flourless Cake with Vanilla Cream - one of my favourite cakes to bake and eat - this flourless chocolate cake is the thing to make for any chocolate-lovers in your life.

This Time Two Years Ago:
Date and Walnut Squares - a buttery, brown sugar sponge studded with crunchy walnuts and sweet dates.

This Time Three Years Ago:
Bombay Vegetables - a vegetarian stir-fry filled with all  my favourites and cooked in tempered spices.

Keep me in your duas please, and enjoy your coffee cake,


Spice Enthusiast
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