Chocolate Yogurt Cake Recipe
Chocolate yogurt cake recipe creates a moist and tender cake full of rich chocolate flavor. Greek yogurt adds creaminess while eggs, flour, sugar, and cocoa powder build structure and sweetness.Butter and coconut oil enhance texture and keep the cake soft, while hot coffee intensifies the chocolate taste. The batter blends smoothly, and baking develops a deep, dark color with a delicate crumb.
Equipment
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Sifter
- 9×13-inch baking pan (or equivalent)
- Spatula
- Saucepan
Ingredients
- 240 g full-fat Greek yogurt
- 4 large eggs + 2 large egg yolks about 150 g total
- 470 g all-purpose flour
- 650 g granulated sugar
- 2 tsp baking powder 8 g
- 1½ tsp baking soda 6 g
- 150 g unsweetened cocoa powder
- 360 ml strong hot coffee
- 1 tsp salt 5 g
- 240 ml whole milk
- 240 ml coconut oil
- 85 g unsalted butter melted
- 1 tbsp vanilla extract 15 ml
Instructions
Step 1: Heat Oven and Prepare Pan
- Set the oven to 175°C (350°F). Grease a 9×13-inch pan with butter or coconut oil. Lightly sprinkle flour over the greased surface or line the pan with parchment paper.
Step 2: Blend Dry Ingredients
- Sift together flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Stir until everything is evenly mixed.
Step 3: Blend Wet Ingredients
- Whisk Greek yogurt, eggs, and egg yolks until smooth. Add milk, melted butter, coconut oil, hot coffee, and vanilla extract. Mix until fully incorporated.
Step 4: Merge Wet and Dry
- Fold the dry ingredients into the wet mixture gently. Stir until the batter is smooth and free of lumps, taking care not to over mix.
Step 5: Bake
- Pour the batter into the prepared pan. Smooth the top. Bake for 45–50 minutes, checking with a toothpick to ensure it comes out clean.
Step 6: Cool and Finish
- Leave the cake in the pan for 10 minutes. Transfer to a wire rack and let it cool completely. Slice and serve, optionally adding powdered sugar or cocoa.
Notes
Notes: Using hot coffee enhances the chocolate flavor without making the cake taste like coffee. Greek yogurt keeps the cake moist and adds a slight tang. You can substitute part of the all-purpose flour with almond flour for a slightly different texture.
Nutrition Facts Of Chocolate Yogurt Cake Recipe
Calories: 450 kcal | Protein: 6 g | Fat: 22 g | Saturated Fat: 12 g | Carbohydrates: 58 g | Sugar: 42 g | Fiber: 3 g