Chocolate Yogurt Cake
Chocolate Yogurt Cake is a moist, tender dessert made with Greek yogurt, giving it a subtle tang and soft texture. Rich cocoa powder and melted chocolate create deep chocolate flavor, balanced perfectly by sunflower oil’s lightness. Topped with a smooth chocolate glaze, this cake offers a deliciously fudgy experience that’s simple to make and sure to satisfy any chocolate lover’s craving.
Equipment
- Mixing bowl
- Whisk or hand mixer
- 9-inch round cake pan
- Parchment paper (optional)
- Measuring cups and spoons
- Cooling rack
- Spatula
Ingredients
For the Cake:
- 1 cup white granulated sugar
- 1 cup plain Greek yogurt
- 1½ cups chocolate chips
- 3 large eggs
- 1 cup all-purpose flour
- ½ cup sunflower oil or other neutral-flavored oil
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons pure vanilla extract
For the Chocolate Glaze:
- 2 tablespoons unsalted butter cut into small pieces
- 3 ounces bittersweet or semisweet chocolate chopped
- 1 tablespoon honey
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch cake pan and line the bottom with parchment paper for easy removal.
Melt the Chocolate Chips
- Place the chocolate chips in a microwave-safe bowl and microwave in 20-second intervals, stirring in between, until fully melted and smooth. Set aside to cool slightly.
Mix Wet Ingredients
- In a large mixing bowl, whisk together the sugar, Greek yogurt, and eggs until well combined and slightly frothy. Add in the sunflower oil and vanilla extract, and mix until smooth.
Combine Dry Ingredients
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Stir to evenly distribute the dry ingredients.
Make the Batter
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Do not overmix. Gently fold in the melted chocolate until fully incorporated and the batter is smooth.
Bake the Cake
- Pour the batter into the prepared cake pan. Smooth the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (but no wet batter). Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Chocolate Glaze
- In a small saucepan over low heat, combine the butter, chopped chocolate, and honey. Stir constantly until the mixture is melted and smooth. Remove from heat and let it cool slightly to thicken.
Glaze the Cake
- Once the cake is completely cooled, pour the chocolate glaze over the top, letting it drip down the sides slightly. Use a spatula or the back of a spoon to spread the glaze evenly. Let it set for 15–20 minutes before slicing and serving.
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.