Chocolate Yogurt Cake
If, like me, you enjoy having simple and quick recipes in your cookbook for days when you’re short on time, the yogurt cake is a must-have. For an even more indulgent version, I suggest this chocolate yogurt cake.
Here, there’s no cocoa powder, just good quality chocolate chips, which give a melt-in-the-mouth texture and intense flavor. The result? An extremely moist and slightly fudgy cake, perfect for snack time or breakfast all week long. I like to prepare it on weekends so I always have a sweet treat ready for the kids (and for myself!).
Easy to make, this chocolate yogurt cake can also be a last-minute birthday cake. You can dress it up with a soft chocolate glaze or a rocky road topping for extra indulgence.
It’s also delicious served with custard.
Table of Contents
Ingredient Details:
The ingredients are similar to those for a plain yogurt cake, with the addition of melted chocolate. However, the proportions are slightly different. As I often say, always use ingredients at room temperature, this will help your cake turn out perfectly.
Eggs, Medium to large eggs at room temperature so they incorporate easily.
Yogurt, Use plain if you want the chocolate flavor to shine. I like banana-flavored yogurt, which pairs beautifully with chocolate.
Sugar, Granulated sugar, also known as caster sugar in some countries.
Oil, sunflower or peanut oil works well. You can use melted butter, but oil will make the cake moister and help it stay fresh longer.
Flour, all-purpose flour or regular pastry flour.
Baking powder, standard baking powder for leavening.
Chocolate, Baking chocolate with 55% to 70% cocoa. Make sure it’s only warm (not hot) when adding it, so it doesn’t cook the eggs.
Recipe Video
Ingredients:
Note: Find the printable recipe card at the end of the article.
For a 24 x 11 x 7 cm (9.4 x 4.3 x 2.8 in) loaf pan
- 4 eggs at room temperature
- 2 pots of yogurt (banana flavor used here)
- 2 1/2 yogurt pots of all-purpose flour (185 g / 6.5 oz)
- 1 1/2 yogurt pots of granulated sugar (180 g / 6.3 oz)
- 1 yogurt pot of vegetable oil (115 g / 4 oz)
- 2 yogurt pots of chocolate chips, 50–70% cocoa (180 g / 6.3 oz)
- 1 packet (7 g / 0.25 oz) baking powder
How to Prepare the Chocolate Yogurt Cake?
Grease and line the loaf pan with parchment paper, or simply grease and flour it.
Preheat the oven to 180°C (350°F).
Melt the chocolate in a double boiler.
In a bowl, whisk together the yogurt and sugar until smooth.
Add the eggs and mix well.
Stir in the oil, then the melted chocolate, mixing after each addition.
Sift the flour and baking powder over the mixture. Stir until smooth, without overmixing.
Pour into the pan and bake for about 55 minutes to 1 hour 15 minutes.
Do not open the oven during the first 45 minutes of baking. Check for doneness by inserting a skewer or the tip of a knife into the center of the cake, it should come out clean.
Unmold the cake onto a wire rack and let it cool before serving.
I hope you enjoy this cake as much as we do at home!
How to Store this Chocolate Cake?
As simple and quick as this chocolate yogurt cake is to make, it also stays moist for quite a long time. You can wrap it in aluminum foil and keep it in the refrigerator for up to 15 days without any issues.
It also stays very moist at room temperature, just store it in an airtight container. Avoid slicing it in advance, as it will dry out.
If you want to keep it longer, you can freeze it for up to 3 months. I rarely freeze yogurt cake because it’s so easy to make, but you can do so by wrapping it in aluminum foil and then placing it in an airtight container or zip-top bag.
You can freeze it in slices so you can thaw only what you need.
For best results, thaw it in the refrigerator overnight, or remove it from the freezer and leave it at room temperature for quicker thawing.
Super Moist Chocolate Yogurt Cake
INGREDIENTS
For a 24 x 11 x 7 cm (9.4 x 4.3 x 2.8 in) loaf pan
- 4 eggs at room temperature
- 2 pots yogurt banana flavor used here
- 2 1/2 yogurt pots of all-purpose flour 185 g / 6.5 oz
- 1 1/2 yogurt pots of granulated sugar 180 g / 6.3 oz
- 1 yogurt pot of vegetable oil 115 g / 4 oz
- 2 yogurt pots of chocolate chips 50–70% cocoa (180 g / 6.3 oz)
- 1 packet of baking powder 7 g / 0.25 oz
PREPARATION
- Grease and line the loaf pan with parchment paper, or simply grease and flour it.
- Preheat the oven to 180°C (350°F).
- Melt the chocolate in a double boiler.
- In a bowl, whisk together the yogurt and sugar until smooth.
- Add the eggs and mix well.
- Stir in the oil, then the melted chocolate, mixing after each addition.
- Sift the flour and baking powder over the mixture. Stir until smooth, without overmixing.
- Pour into the pan and bake for about 55 minutes to 1 hour 15 minutes.
- Do not open the oven during the first 45 minutes of baking. Check for doneness by inserting a skewer or the tip of a knife into the center of the cake, it should come out clean.
- Unmold the cake onto a wire rack and let it cool before serving.
- I hope you enjoy this cake as much as we do at home!
Nutrition
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