Experience the delight of baking and enjoying this Yogurt Zebra Cake, a visually striking dessert that features alternating light and dark swirls of cake batter. The recipe incorporates natural yogurt and peach jam for a moist and tender crumb, enhanced by a luscious chocolate-hazelnut glaze that beautifully complements the subtle fruitiness of the cake. This dessert is not only a feast for the taste buds but also a treat for the eyes, making it an excellent choice for gatherings where you want to impress.
Why You’ll Love This
The unique zebra stripe effect of this cake is achieved through a simple yet creative pouring technique, resulting in a beautiful pattern that makes each slice uniquely attractive. The use of yogurt in the batter ensures the cake remains delightfully moist and light, while the peach jam adds a hint of fruity sweetness that pairs wonderfully with the rich chocolate-hazelnut glaze.
Perfect Occasion
This Yogurt Zebra Cake is perfect for special occasions, including birthdays, holidays, or any celebratory event. It’s also a great choice for casual gatherings or as a weekend treat to enjoy with family and friends.
Decoration Tips
- Dust the top of the cake with powdered sugar before adding the glaze for a snowy effect.
- Garnish the glazed cake with chopped hazelnuts or peach slices for added texture and visual appeal.
- Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra luxurious experience.
Ingredients:
Cake:
- 350g All-Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 180g Sugar
- 4 Eggs
- 350g Natural Yogurt
- 100ml Oil
- 2 tbsp Light Peach Jam or Preserves
For the Color Contrast:
- 25g Cocoa Powder
- 25g All-Purpose Flour
Chocolate-Hazelnut Glaze:
- 100g Milk Chocolate with Hazelnuts, chopped
- 40ml Heavy Cream (30% fat)
Instructions:
- Prepare the Cake Batter:
- In a large bowl, mix together the flour, baking powder, and baking soda.
- Add the yogurt, eggs, oil, and peach jam to the dry ingredients. Stir just until the ingredients are combined.
- Divide the batter evenly into two separate bowls (approximately 600g each). Mix cocoa powder into one bowl and the additional flour into the other, stirring just enough to incorporate.
- Create the Zebra Effect:
- Pour the batters into a greased 26cm springform pan, alternating spoonfuls of the light and dark batter.
- Use a knife or skewer to gently swirl the batter, creating the zebra stripe effect.
- Bake the Cake:
- Preheat the oven to 180°C (356°F).
- Bake the cake for about 40 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool completely in the pan.
- Prepare the Glaze:
- Heat the heavy cream in a small saucepan until it is just about to boil. Remove from heat.
- Add the chopped chocolate to the hot cream. Let it sit for a minute, then stir until the chocolate is completely melted and the mixture is smooth.
- Finish the Cake:
- Pour the warm chocolate-hazelnut glaze over the cooled cake, spreading it out to cover the top evenly.
- Allow the glaze to set slightly before serving.
Enjoy this visually stunning and deliciously moist Yogurt Zebra Cake, a perfect combination of flavors and textures that will make any occasion feel more festive.
