Baking Instructions
Peruvian Noir Chocolate Cake
This recipe makes one 6 inch round cake
What you will need
Baking Tools Needed
- Whisk
- Silicon spatula & brush
- 6 inch baking pan
- Mixing bowl
- Stove-top pan
- Measuring scale or cups & spoons
Extra Ingredients Needed
- 1 cup (227g) yogurt
- 8.5 tbsp unsalted butter
- 2/3 cups (150ml) whole milk
- 1 tbsp oil (to grease the pan)
Cake Instructions
Included in the
Baking Kit
- Parchment paper
- Cake flour mix
- Jaggery & coffee powder
- Vanilla extract
- Baking soda
You will need
- 1 tbsp oil
- 1 cup (227g) yogurt, room temperature
- 7 tbsp (98gm) unsalted butter, melted & warm (not hot)
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Step 1
Step 1
In a bowl add the yogurt and sprinkle baking soda over it and set it aside to foam up, about 10mins. Mix the two together to enhance the reaction.
Chocolate Sauce Instructions
Included in the
Baking Kit
- Sauce dry mix
- Vanilla extract
- Flaky salt (optional garnish)
You will need
- 2/3 cups (150ml) whole milk
- 1.5tbsp (22gm) unsalted butter
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3
Step 1
Step 1
Heat milk and butter in a thick bottom pan over a medium flame. Keep whisking to mix well.
Final Cake Assembly
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Step 1
Step 1
Wait for both the sauce and the cake to cool down before drizzling chocolate sauce over the cake.
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