Servings: 10 servings

• 1 1/4 cups + 2 tablespoons cake flour
• 1/4 cup unsweetened cocoa – I use Nestles Dark
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 heaping cup whole milk yogurt – drained of extra liquid
• 1/4 cup milk – I use whole milk
• 1 egg
• 2 egg yolks
• 1 1/2teaspoons vanilla
• 1 cup granulated sugar
• 1/4 cup + 3 tablespoons vegetable oil (I used corn oil)
• 1/3 cup mini chocolate chips – I use dark and if I don’t have mini, I will smash large ones just a little. But mix them with 1 Tb of flour to stop them from sinking to the bottom.

NOTES:

If you don’t have cake flour substitute with 1 cup + 3 tablespoons all-purpose flour and 3 tablespoons of cornstarch.

1. Pre heat oven to 350º. Grease and flour a 9-inch tube pan (preferably one with a removable bottom
2. Sift together the flour (corn starch if substituting), cocoa, baking powder, baking soda and salt. Set aside.
3. In a small bowl mix together the yogurt and milk. Set aside.
4. In a large bowl beat together the egg and yolks, sugar, vanilla and sugar until light approximately 5 minutes, then slowly add the oil and beat to combine. Alternately add the dry ingredients with the yogurt/milk mixture. Beat to combine 1 minute.
5. Pour the batter into the prepared pan, sprinkle with chocolate chips (mixed with 1 teaspoon of flour) and bake for approximately 35-40 minutes or until toothpick comes out clean. Let cool then remove from pan. Dust with powdered sugar if desired before serving. Enjoy!

NOTE: You can enjoy this cake dusted with a little powdered sugar or sprinkled with a little chocolate syrup. Alternately you can split it in half and fill it with a cream/custard filling.

Buon Mangiata