Tuesday, February 12, 2019

Recipe Testing: Mocha S'mores Cake #SpringSweetsWeek #Sponsored

This is a sponsored post written by me on behalf of Nancy's Yogurt and Dixie Crystals, #SpringSweetsWeek sponsors. 
I received complimentary product for the purpose of review and recipe development, 
but all opinions are honest and they are my own. This page may contain affiliate links.

When I take part in events with sponsors, I love recipe testing for the best recipe that showcases the products well. So, when I received yogurt from Nancy's Yogurt for #SpringSweetsWeek, I wanted to try a variation on a sour cream chocolate cake that I've been making for years.

The verdict on this cake: delicious, but not appropriate for a Spring event.

"'Spring' isn't the first word that comes to mind when I look at that," piped up the Precise Kitchen Elf.

"It's more like Summer, Mom," said the other. "because of camping and campfires."

You're right that it's not Spring-y. Now I think it's perfect for a Winter cake...in front of the fireplace.

"It's not chestnuts," they both objected! "You don't roast marshmallows in a fireplace, do you?"

Well, not usually. Fine.

So, while this isn't an appropriate cake for the #SpringSweetsWeek, I'm sharing it ahead of time because it was delicious. I used yogurt in the cake and the frosting. I love that added tartness.


Chocolate Yogurt Cake
  • butter, for the baking pans
  • 1¾ C flour
  • ½ C unsweetened cocoa powder
  • 2 t cornstarch
  • 2 t baking soda
  • 1 t salt
  • 1 C whole milk yogurt (prefer Nancy's)
  • 1½ C dark brown sugar, lightly packed (prefer Dixie Crystals)
  • ⅔ C olive oil
  • 3 large eggs
  • 1 t pure vanilla extract
  • 1 t coffee extract

 Chocolate Yogurt Frosting
  • ½ C whole milk yogurt (prefer Nancy's)
  • ½ C unsweetened cocoa powder
  • ½ t pure vanilla extract
  • ½ t coffee extract
  • 4 C powdered sugar (prefer Dixie Crystals)

  • marshmallows, approximately a dozen, but enough to cover most of a 9" cake


Chocolate Yogurt Cake
Preheat oven to 350°F. Butter two 9" cake pans. Set aside.

In a large mixing bowl, add together yogurt, oil eggs, sugar, and extracts. Whisk until smooth. Sift in the flour, cocoa powder, cornstarch, baking soda, and salt. Use a spatula to combine until just moistened. 

Divide the batter between prepared pans, smoothing the tops with a spatula. Place pans on a baking sheet and place in the oven. Bake for 28 to 30 minutes. The cakes will spring back if pressed lightly in the center.

Let cakes stand for 10 minutes on the baking sheet, then remove from pans and invert onto a wire rack to cool completely.

Chocolate Yogurt Frosting
Mix together yogurt, cocoa, and extracts in a large mixing bowl. Add in powdered sugar and beat until it forms a thick frosting.

Place marshmallows in a single layer on a piece of foil. Place the marshmallows on a baking sheet and under the broiler for 1 minute. Set aside.

Place one cake layer on serving plate. Spoon half of the frosting in the center and gently spread to within an inch of the edge. Position the other cake layer on top of that. Spoon the remainder of the frosting on the top of the cake.

Spread the frosting to the edge and top the cake with the browned marshmallows.

Serve immediately...with a tall glass of milk!

#SpringSweetsWeek products 
included in this recipe...

You may find Nancy's Yogurt on the web
on Twitter, on Pinterest, on Instagram, and on Facebook.
You may find Dixie Crystals on the web
on Twitter, on Pinterest, on Instagram, and on Facebook.

*Disclosure: I received product for free from the sponsor for for participating in this event, however, I have received no additional compensation for my post. My opinion is 100% my own and 100% accurate.

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