Vanilla cake with moist chocolate filling
4 servings
40 minutes
Vanilla cupcake with moist chocolate filling is a delicate treat that combines the tenderness of vanilla batter with a rich chocolate core. Its roots trace back to European pastry traditions, where the balance of flavors and textures is valued. This dessert captivates with the contrast of airy vanilla aroma and rich, slightly bitter chocolate. Yogurt in the batter adds softness, while the glaze of white and dark chocolate makes the cupcake not only tasty but also visually appealing. It is perfect for cozy home tea gatherings, festive tables, and special moments when you want to indulge in something delightful. Ideal when paired with a cup of aromatic coffee or black tea, enhancing the richness of flavors.
1
We mix flour, baking soda, and salt.
- Wheat flour: 170 g
- Soda: 0.5 teaspoon
- Salt: 0.5 teaspoon
2
In a large bowl, mix sugar and room temperature butter until creamy consistency.
- Sugar: 200 g
- Butter: 125 g
3
Add eggs and mix thoroughly by hand or with a mixer. Gradually add flour with baking soda and salt, then yogurt, mixing gently.
- Chicken egg: 3 pieces
- Wheat flour: 170 g
- Soda: 0.5 teaspoon
- Salt: 0.5 teaspoon
- Natural yoghurt: 150 g
4
We mix cocoa with water, ensuring no lumps form. We pour a third of the batter into another container and combine it with cocoa. We add vanilla essence to the white batter.
- Cocoa powder: 40 g
- Water: 60 ml
- Vanilla essence: 3 ml
5
Grease the mold with butter. Pour half of the white batter at the bottom, then the chocolate, and then the second half of the white batter.
- Butter: 125 g
6
Bake the cake in a preheated oven at 180 degrees for 45–55 minutes.
7
Remove the cooled cake from the mold. For the glaze, melt white chocolate in a water bath or microwave. Cover the surface of the cake with white chocolate. Melt dark chocolate and drizzle it over the cake.
- White chocolate: 100 g
- Dark chocolate: 40 g