Revisiting the French yogurt cake … Spent grains and chocolate

This is one of the most simple cakes you can make when you are living in France. A lot of great souvenirs!


It is easy to make. The dosage of each ingredient is based on the yoghurt pot that is used as a reference measurement. When I was a young girl, this was the first cake I have had the opportunity to make with my brother… I was in charge of the measurements, my brother was in charge of the mixing steps.

Normally, I do not talk about what I am doing when I am not writing blogs. But today, it is different. The past 10 days were a little challenging . Starting a business is a great adventure but it has its chaotic moments.

Tonight, I need some comfort and serenity … to be involved in an activity that gives me an immediate reward and makes me feel good.


A way to reload the batteries and restart tomorrow with optimism and passion.

Our diner tonight is going to be delicious: French pasta gratin, sauteed kale with mustard sauce (recipe coming soon), chocolate cake with strawberry.


Right now, my apartment smells so good … Aromatherapy … Strong chocolate fragrances!

As you will see, I have decided to revisit the Famous (may be only in the French speaking Countries!) yogurt cake.

I would like to give to this cake a “je ne sais quoi”.

First, as usual, I am using a combination of different flours, the objective being to improve the nutritional value (more protein, fiber, micronutrients…) and finally, I decided to add chocolate. Good for my mood!


For this cake, I have also decided to use spent grains. It is an interesting ingredient, really nutritious – high contain of fiber and protein (70 and 20% respectively); but it also brings tons of flavors. To know how to dry spent grains and prepare flour, visit my previous blog (What to do with spent grains? … Let start with bread).

Because spent grain flour contains a high level of fiber, I also decided to use cake flour to lighten the batter.

Spent grain: the leftover malt and adjuncts after the mash (combining a mix of milled grain (typically malted barley, known as the “grain bill”, and water, known as “liquor”, and heating this mixture) has extracted most of the sugars, can constitute as much as 85 % of a brewery’s total by-product.

Chocolate and spent grains, I could not resist. This is something I love to do, try new combinations. My academic background is human nutrition and health, I love research and development. This is part of my genes.

I think it is time to cook, this is my recipe:


Servings: 8



2 cups flour (2/3 cake flour, 2/3 red fife flour and 2/3 spent grain flour)

If you don’t have any spent grain flour, don’t worry, you can use spelt flour instead. It goes very well with chocolate.

Red fife can also be replaced by all-purpose flour or cake flour.

1 teaspoon baking powder

1/2 teaspoon salt

1 cup sugar

1 cup plain yogurt

2/3 cup vegetable oil

I use olive oil when not using butter, but you can use another vegetable oil if you don’t like the olive oil taste.

3  large eggs

1/2 teaspoon vanilla extract

1 teaspoon of instant coffee

200 grams dark chocolate (at least 70% cacao or less, depending if you like your cake really sweet)

1/3 cup unsweetened Dutch-process cocoa powder


Preheat oven to 350°. Coat the bottom of the pan with parchment and spray with vegetable oil.


Melt chocolate in a small quantity of water in a saucepan under lower heat. Once melted, pour the water and smooth the chocolate. Remove from the heat.


Whisk flour, baking powder and salt in a medium bowl.


Add sugar, cacao, melted chocolate, yogurt, oil, eggs, vanilla extract and coffee (diluted in 1 tablespoon of water).

Whisk to blend.


Leave the batter to rest for 10 min and pour it into prepared pan. Smooth top.


Bake until for 50-55 minutes, until a tester inserted into center comes out clean.


Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely.

Ready for tasting … Bonne Appetite!


I could not resist …

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