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Chocolate Yogurt Cake

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Chocolate Yogurt Cake is a moist, soft cake with a rich chocolate flavor and a light, airy texture. The yogurt helps keep the cake moist while adding a slight tang, making it a perfect balance of sweet and savory. It’s simple to make and always a crowd-pleaser!

Ingredients

Scale

For the Cake:

  • 1 ½ cups all-purpose flour

  • ½ cup unsweetened cocoa powder

  • 1 ½ teaspoons baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • 1 cup granulated sugar

  • 1/2 cup vegetable oil

  • 2 large eggs

  • 1 cup plain yogurt (or Greek yogurt)

  • 1 teaspoon vanilla extract

  • ½ cup boiling water or coffee (optional, enhances chocolate flavor)

For the Chocolate Glaze (optional):

  • 4 oz semi-sweet chocolate, chopped

  • 2 tablespoons unsalted butter

  • 2 tablespoons heavy cream

  • 1 teaspoon vanilla extract

Optional Toppings:

  • Powdered sugar

  • Fresh berries

  • Whipped cream

Instructions

1. Preheat the Oven:

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

2. Mix the Dry Ingredients:

In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

3. Mix the Wet Ingredients:

In a large bowl, beat together the sugar, vegetable oil, and eggs until smooth.
Add the yogurt and vanilla extract, and mix until fully incorporated.

4. Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Add the boiling water or coffee (if using) and mix again. The batter will be thin, which is perfectly fine.

5. Bake the Cake:

Pour the batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

6. Make the Chocolate Glaze (Optional):

For the glaze, melt the chopped chocolate and butter together in a small saucepan over low heat.
Once melted, stir in the heavy cream and vanilla extract. Allow the glaze to cool slightly before pouring it over the cooled cake.

7. Serve:

Once the cake is completely cool, drizzle with the chocolate glaze, sprinkle with powdered sugar, or top with fresh berries or whipped cream if desired.

Serving Suggestions:

 

  • Serve with a scoop of vanilla ice cream or a dollop of whipped cream.

  • Pair with a hot cup of coffee or a glass of milk to enhance the chocolate flavor.

Notes

Pro Tips:

  • Use room temperature ingredients for a smoother batter and even baking.

  • Add coffee instead of water to enhance the chocolate flavor even more.

  • If you prefer a richer cake, you can add chocolate chips into the batter for an extra chocolaty bite.

Common Mistakes to Avoid:

  • Not greasing the pan properly – this can cause the cake to stick.

  • Overmixing the batter – mix just until the ingredients are combined to avoid a dense cake.

  • Skipping the cooling time – the glaze will melt if the cake is too warm, so make sure it cools completely before adding.

Storage Instructions:

  • Store leftover cake in an airtight container at room temperature for up to 3 days.

  • Refrigerate for up to 5 days or freeze for up to 2 months (without glaze).

 

Enjoy your Chocolate Yogurt Cake — a light and fluffy dessert with a rich chocolate kick! 

Find it online: https://bakesbliss.com/chocolate-yogurt-cake/