Chocolate Coffee Cake

Place the rack in the middle position for the most even baking.

For sticky pans, dust lightly with flour or cocoa powder.

If the cocoa powder clumps, briefly sift the dry ingredients.

Let the yogurt and egg come to room temperature for a more even batter.

Do not overmix, otherwise the cake can become dense instead of light.

Tap the pan lightly on the work surface a few times to release large air bubbles.

Near the end, do the skewer test: only a few moist crumbs should remain on the skewer.

To release it, gently shake the pan or run a blunt knife carefully around the edges.

Powdered sugar, a chocolate glaze or a dusting of cocoa complement the coffee flavor particularly well.