I did not follow the recipe strictly. It calls for Dutch-processed cocoa, which I do not have. I just used natural cocoa, adjusted the baking soda amount and hoped for the best as I know that the substitution do not always work. I also cut down on the sugar slightly, which I thought was very high - 270g. But as this recipe has a lower fat content, the higher sugar content is required as a tenderizer, so I didn't reduce too much. It's actually a trade-off, I feel personally, low fat but higher sugar.
Another thing that got me on tenterhooks was the batter started curdling after I finished adding the eggs. Oh no! This is something I always hated. But I refused to just throw away my batter (what I used to do), I just added in two tablespoons of flour and continue mixing. Hmm, looks alright, so I just proceeded. After all the ingredients have been incorporated, the batter looks smooth again. Strange?!
I baked this in a 21-cm tube pan, which I thought initially was too large. However, it turn out pretty alright, except for the cracks on tops. But I do like cracks on top of butter and pound cakes. So here's the pics for my Yogurt Marble Cake.
Too much chocolate batter, you think?
I couldn't resist pinching a piece. It's unbelieveably moist, and it's not as heavy as the usual butter cakes. Let's see if it remains moist tomorrow.