The fluffy 7 jar yogurt and cocoa cake is a simple and light dessert, perfect for breakfast and everyday snacks. Known by everyone as the 7 jar cake, this preparation uses the yogurt container as a measuring cup, making everything faster and more intuitive without the use of a scale. The yogurt makes the batter soft and moist, while the bitter cocoa provides that delightful note that always wins everyone over. With few ingredients and an intuitive preparation, this fluffy 7 jar yogurt and cocoa cake will become one of your favorite recipes to always have on hand.
If you like fluffy cakes, try the 7 jar cake, the cloud ring Nene, the hot milk cake or the 5-minute Nutella cake.
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OTHER SUPER SOFT DESSERTS
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Year-round
Ingredients for the preparation of the 7 jar cocoa cake
- 3 eggs
- 1 jar natural plain yogurt (125 g)
- 2 jars sugar
- 2 jars all-purpose flour
- 1 jar mild extra virgin olive oil
- 1 jar cocoa and potato starch
- 1 packet baking powder
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar
Steps for preparing the Fluffy 7 Jar Yogurt and Cocoa Cake
Sift together the 2 jars of flour and the jar in which you added the 2 tablespoons of bitter cocoa powder, filling the remaining space with potato starch. Mix well with a hand whisk to blend the dry ingredients uniformly with the rest of the batter.
Complete the batter by adding the sifted baking powder, the mild extra virgin olive oil, and a pinch of salt. Flavor with vanilla extract and mix until you achieve a smooth, lump-free batter ready to be baked.
Take your cake pan (about 9 inches) and grease it thoroughly. Pour the batter, level the surface, and bake at 350°F in static mode for about 40-45 minutes. Always perform the toothpick test before removing from the oven. Let the cake cool, remove it from the pan, and serve with plenty of powdered sugar.
Tips
Extra virgin olive oil: Choose a mild one to maintain the profile of natural cooking without the olive flavor overpowering the chocolate.
Greasing the cake pan: Even if you use a non-stick cake pan, greasing it well or using parchment paper ensures easy removal without breaking the cake.
Toothpick test: Since every oven is different, check the center of the cake after 40 minutes: the toothpick should come out dry.
Variants
Chocolate chips: Add a handful on top before baking for an even more delicious touch.
Greek yogurt: You can use it for a denser texture, ideal if you love very moist cakes.
Citrus zest: A bit of grated orange zest pairs divinely with the bitter cocoa.
Storage
Under a glass dome: The cake stays perfectly fluffy for 3-4 days if stored under a glass dome or in an airtight container.
In a cool place: Protect it from drafts or heat sources to prevent the moisture provided by the yogurt from evaporating.
Freezing: You can freeze the cake in slices, so you’ll have a ready-to-defrost breakfast whenever needed.
Now it’s your turn!
What do you think of the classic 7 jar cake in cocoa version? It’s the recipe of happiness when you crave a homemade dessert without too many steps.
If you decide to make it, take a photo and share it on social media tagging me: I love seeing your creations and reposting them in my stories! Leave me a comment below to tell me if it’s also the dessert of childhood memories for you or if you added a secret ingredient to personalize it.
FAQ (Questions and Answers)
Can I use brown sugar?
Of course, you will still use the 2 jars as a measuring cup. The cake will have a slightly darker color and a more rustic flavor.
Does the olive oil taste strong?
If you use a mild extra virgin olive oil or a simple olive oil, the taste will be balanced. If you prefer a neutral flavor, you can opt for vegetable oil.
What if I don’t have potato starch?
You can replace the potato starch with cornstarch (maizena) or use a full jar of all-purpose flour along with the cocoa.
Why should I sift the baking powder?
Baking powder often forms small lumps that can leave a bitter taste in some spots of the cake if not well dissolved.
