A delicious cake reminding our moms’ cooking, was prepared for us by our favorite Chef Carolina Doriti, adding an original icing!
175gr butter, softened
170gr brown sugar
zest from one medium orange (preferably organic)
25gr unsweetened cocoa powder
30gr warm water
1 tsp baking powder
1 tsp baking soda
200gr greek yogurt
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp salt
150gr dark chocolate, chopped
1 small cup Greek coffee with mastic & rose Wise Greece Exclusive (prepared the traditional way)
Dried rose petals for decorating (optional)
Preheat oven at 170C. Grease a round baking tin (25cm). Shift dry ingredients in a bowl, mix, and set aside. Beat sugar and butter until smooth and creamy.
Beat the eggs in a bowl and slowly add them into the butter mix while beating. Add in the orange zest and mix.
In a small bowl mix the cocoa powder with the water until a thick paste forms.
Stir in the cocoa paste into the butter mix until well incorporated.
Start adding a small amount of the flour mix into the butter mix while stirring. When incorporated, add a small amount of the yogurt and mix. Repeat mixing in the dry ingredients and the yogurt, respectively until you mix them all in.
Empty the cake mix into the cake tin and bake for about 50-60 mins until the cake feels firm when you gently press it in the center. Turn out the cake onto a wire rack to cool.
Melt the chocolate over a bain-marie or in the microwave. Meanwhile prepare the greek coffee and strain it using a very fine sieve. Add it into the melted chocolate and stir.
Once the cake has cooled, pour over the chocolate-coffee glaze and allow to cool and set.
Decorate with rose petals or flower confetti if you like!
Product we used: