Chocolate Persimmon Cake from Guittard Chocolate Cookbook by Amy Guittard

Ingredients

• ½ cup [120 ml] full-fat plain yogurt
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ½ cup [100 g] granulated sugar
• 6 Tbsp [30 g] Guittard Cocoa Rouge (Dutch-processed unsweetened cocoa powder)
• ½ tsp salt
• ½ cup [100 g] firmly packed light brown sugar
• 2 large eggs
• ½ cup [110 g] unsalted butter, at room temperature
• ½ cup [60 g] whole-wheat flour
• ½ cup [170 g] Guittard Extra Dark Chocolate Baking Chips
• 1½ cups [400 g] persimmon pulp
• ½ cup [60 g] all-purpose flour
• 2 tsp baking soda