The YOGURT AND CHOCOLATE CAKE, soft, light and irresistibly indulgent, is a simple yet surprising dessert, perfect for any time of day.
Made without butter and with a few wholesome ingredients, it wins you over at the first bite thanks to the moist, tender texture provided by Greek yogurt, which pairs perfectly with melting, delicious dark chocolate chips.
It’s ideal for breakfast, an afternoon snack or to serve as a dessert accompanied by a dusting of powdered sugar or a dollop of whipped cream.
A homemade cake that smells wonderful and offers simple yet sincere comforts.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 322.21 (Kcal)
- Carbohydrates 44.98 (g) of which sugars 23.39 (g)
- Proteins 8.38 (g)
- Fat 13.32 (g) of which saturated 2.84 (g)of which unsaturated 7.90 (g)
- Fibers 0.63 (g)
- Sodium 70.95 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 eggs (medium, at room temperature)
- 3/4 cup sugar
- 1 pinch salt
- 1 cup Greek yogurt, 0% fat
- 6 tbsp peanut oil
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 packet baking powder
- 1/2 cup dark chocolate chips
For the yogurt and chocolate cake you will need
- 1 Pan 8 2/3 in
- 1 Bowl
- Electric beaters
- 1 Sieve
Preparation of the yogurt and chocolate cake
The preparation of the YOGURT AND CHOCOLATE CAKE is very easy and quick.
In a bowl, beat the eggs with the sugar and a pinch of salt until you obtain a pale, frothy mixture.
Add the Greek yogurt at room temperature, the oil and the vanilla extract. Mix well.Add the sifted flour mixed with the baking powder and mix with the beaters at low speed until you obtain a homogeneous, lump-free batter. Finally add the dark chocolate chips and fold them in.
Butter and flour an 8 2/3 in pan, pour in the batter, level the surface and bake.Bake the yogurt and chocolate cake in a preheated conventional oven at 356°F (338°F in a fan-assisted oven) for 35-40 minutes. As always, check for doneness with the toothpick test.
Remove from the oven, let cool and serve dusted with powdered sugar.
Storage
Store the cake under a glass dome or wrapped in plastic wrap, in a cool, dry place away from heat sources or humidity.
Thanks to the Greek yogurt, this cake remains particularly moist and tender, so it is also suitable for freezing without losing its texture.
