Giant Chocolate Cupcake

Ingredients for cake

  • 3 eggs
  • 1.5 cup powdered sugar
  • 1 cup yogurt
  • 1 cup sunflower oil
  • 2 cups of flour
  • 1 cup cocoa
  • 1 packet of baking powder
  • 1 packet of vanilla
  • 1 flick carbonate

Ingredients for over

  • 250 g. mascarpone cheese
  • 2 heaping tablespoons powdered sugar
  • Pistachio powder

Ingredients for Chocolate Sauce

  • 200 g. dark chocolate
  • 50 g. cocoa

For cake;
Put the eggs in the stand mixer and start whisking with the whisk tip.
While the eggs are being whipped, add powdered sugar and continue to whisk at high speed for 2 minutes.
Add yogurt and sunflower oil and continue to beat at high speed for 20 – 30 seconds.
Flour, cocoa, baking powder, vanilla and carbonate sieve by adding to the liquid mixture, insert the mixer palette tip and mix at low speed.

When your cake mortar is ready 11 cm. diameter of 5 – 6 cm. and then cook in a preheated oven at 180 degrees for 20 – 25 minutes.

For the above;
Mix Mascarpone cheese and powdered sugar in a mixing bowl.
Then put it in the squeezing bag.
Melt your chocolate into a double boiler.

To combine;
When your cake is slightly warm, squeeze the mascarpone cheese mixture you prepare.
Then, as you melt the chocolate on the double boiler.
Finally, sprinkle with pistachios and serve.