Chocolate Yogurt Cake
The Chocolate Yogurt Cake is a moist, light, and flavorful dessert that combines the richness of chocolate with the tangy creaminess of yogurt. Easy to make, this cake offers a tender crumb and a delightful balance of sweetness. Perfect for any occasion, it’s a healthier twist on traditional chocolate cake.
Equipment
- Mixing bowl
- Whisk or hand mixer
- 9-inch round cake pan
- Parchment paper (optional)
- Measuring cups and spoons
- Cooling rack
- Spatula
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder unsweetened
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 large eggs
- 1 cup plain yogurt you can use Greek yogurt for a thicker consistency
- 1/4 cup vegetable oil or any neutral oil
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips optional, but highly recommended for that extra chocolatey goodness
- Powdered sugar for dusting optional
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C) and grease your 9-inch round cake pan. If you want to make removal easier later, line the bottom with parchment paper.
Mix the Dry Ingredients
- In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. This will ensure that all the dry ingredients are evenly distributed.
Combine the Wet Ingredients
- In a large bowl, whisk the eggs, granulated sugar, brown sugar, yogurt, vegetable oil, and vanilla extract. Beat the mixture until it becomes smooth and creamy, which will only take a couple of minutes with a hand whisk or mixer.
Add the Dry Ingredients
- Gradually add the dry ingredient mixture into the wet ingredients, mixing until just combined. Be careful not to overmix; this ensures a tender cake.
Add the Chocolate Chips
- Fold in the chocolate chips (if using). The chocolate chips will melt slightly during baking, creating pockets of gooey chocolate goodness throughout the cake.
Bake
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30 to 35 minutes. To check if the cake is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, the cake is ready.
Cool the Cake
- Once baked, let the cake cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. This will ensure your cake holds its shape and doesn’t become soggy.
Serve and Enjoy
- Once the cake is completely cooled, dust it with powdered sugar if desired. Slice and serve! You can enjoy this cake on its own or pair it with whipped cream, fresh berries, or a scoop of vanilla ice cream for an extra indulgent treat.
Notes
❖ Yogurt Choice: You can use either regular plain yogurt or Greek yogurt. Greek yogurt will make the cake slightly thicker and creamier, while regular yogurt will keep it light and moist.
❖ Flour Alternatives: For a gluten-free version, you can substitute the all-purpose flour with a gluten-free flour blend. Just be sure to check the texture before baking, as gluten-free flour may alter the consistency slightly.
❖ Make it Dairy-Free: To make this cake dairy-free, use a non-dairy yogurt (like almond or coconut yogurt) and dairy-free chocolate chips.