Chocolate cake: the secret to keeping the hazelnut cream from sinking to the bottom of the cake!

published on 1 June, 2017 at 10:35
INGREDIENTS
3 eggs
3 yogurt cups of flour
2 yogurt cups sugar
1 cup of yogurt
1 yogurt cup of milk
1 yogurt cup of oil
1 packet of baking powder

DIRECTIONS
Beat together the eggs and sugar, add the milk, yogurt, and the oil. Blend in the flour and add the packet of baking soda. Pour half of the batter into a 22cm cake pan and bake for 20 minutes. When it’s partially baked, take it out of the oven and pour the hazelnut cream over it and the rest of the batter. Put it back in the oven and bake for 20/25 minutes. This is the secret to baking a delicious, moist cake with a tasty hazelnut cream center!
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