How to make
1 cup = 8.5 fl oz (250 ml).
I put the eggs, sugar, salt and vanilla sugar in a bowl and beat them with a mixer into a fluffy mixture for 2 minutes.
By stirring continuously, I added the oil in a thin stream.
I put the baking soda in the yogurt, mixed it and when it activated well, I added it to the mixture in the bowl. I mixed with a mixer and finally added the cocoa, which I also mixed, until it was perfectly absorbed.
Now without a mixer, I added the sifted flour, while mixing it with a wire whisk. At the end, I added the walnuts and mixed them.
I greased a 11x9″ (28x22 cm) pan with butter and lightly sprinkled it with flour. I poured the mixture and put the chocolate cake to bake in a 320°F (160°C) oven for about 30 minutes or until you can insert a wooden stick in the center and it comes out completely dry.
While the cake was cooling, I prepared the glaze. In a water bath, I melted the chocolate, butter and milk until a shiny and smooth mixture was obtained.
For a better look, I drizzled each of the cut pieces, but you can spread the glaze over the cake in the pan.
I put a toasted walnut on top of each piece.
Enjoy my juicy chocolate cake with a glaze.
