Dark chocolate chai cake (2)

My second attempt at this cake. Decided to reduce the amount of sugar slightly and use the Greek style yoghurt I had in the fridge.

Ingredients

2 tbsp loose Chai tea (Fortnum & Mason's)
1½ C filtered water
150g Green & Black's Organic Dark Cooking Chocolate 70% Cocoa, melted & cooled

Batter in pan, ready for the oven

½ C raw coconut oil, melted
4 eggs
⅔ C dark muscovado sugar & demerara sugar
⅔ C coconut flour
1 tsp baking soda
1 tsp baking powder
⅛ tsp Himalayan rose pink crystal salt
½ C organic Greek style yoghurt

Method

1. Heat oven to 185°C. Grease an 8-cup fluted tube pan if required. (I used a 9" silicon round pan so I skipped this step.)
2. Brew the tea in the water for 15 minutes. Strain the leaves (or remove the tea bags) and set the brewed tea aside to cool.
3. Using a mixer, beat the coconut oil, eggs, and muscovado sugar until fluffy. Blend in the chocolate.
4. In a separate bowl, mix the sieved flour, baking soda, baking powder, and salt together.
5. Beat the flour mix into the egg mix in batches. Make sure each batch is fully absorbed before adding in more.
6. Beat in the brewed tea in 4 parts and then the yoghurt. Mix well and beat till the batter rises and increases in volume. Let the batter sit for 10 minutes.
7. Pour batter into pan.
8. Put the batter into the oven. Immediately turn down the oven to 175°C.
9. Bake for 50 minutes or until a skewer inserted into the cake comes out with a few crumbs attached (if using a silicon pan, if the cake does not stick to the pan, it's cooked). Remove from oven and let stand 10 minutes in the pan.
10. Turn cake out of pan and cool.
11. Slice when completely cooled and keep the remaining cake in the fridge.

Notes

1. Cutting sugar down to ⅔ C works.
2. The cake crumbled a bit, even when cooled. I suspect this is because I used Greek yoghurt, which was denser and not as liquidy as the normal yoghurt (which was what I used last time and it worked very well).
3. Crumbling may also have been due to not cooking the cake in a water bath and initially at a higher temperature than usual.
4. Made on 28 September. Wrapped and kept in the fridge. Last slice consumed on 5 October. Still good and moist.