Fragrant, super soft, and incredibly delicious, the GREEK YOGURT AND CHOCOLATE CAKE is an easy and quick recipe for a chocolate cake with a soft and moist batter thanks to the addition of Greek yogurt.
The chocolate cake you can make for the whole family is perfect for breakfast and as a snack, it remains super soft for several days, is delightful to enjoy on its own, but it becomes a delicious dessert if filled with cream or whipped cream or perhaps accompanied by a scoop of creme ice cream now that it’s summer.
You can use dark chocolate, as I did, or milk chocolate, or mix them, dark and milk, as you prefer.
Prepare all the ingredients and let’s make this special Greek yogurt and chocolate cake together. You’ll smell an amazing aroma while it’s baking, and once it’s done, you’ll fall in love with it at the first bite!
WATCH THE VIDEO RECIPE FOR GREEK YOGURT AND CHOCOLATE CAKE
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 24 cm Pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3.5 oz dark chocolate
- 3/4 cup Greek yogurt
- 3 eggs
- 7/8 cup sugar
- 1/2 cup vegetable oil
- 1/4 cup unsweetened cocoa powder
- 1 3/4 cup all-purpose flour
- 1 packet baking powder
Steps
To prepare this delicious chocolate and Greek yogurt cake, start by placing the eggs and sugar in a large bowl and beat them with an electric mixer until the mixture is fluffy and airy.
Now gradually pour the oil into the mixture while keeping the mixer on low speed.
Add the Greek yogurt to the mixture and stir well to combine it with the other ingredients.
Take the chocolate, chop and melt it either in a double boiler or microwave, then add it to the mixture, and mix it well with the mixer to incorporate.
Incorporate the cocoa, flour, and baking powder by sifting them well and mix with the mixer on low speed until you have a smooth and creamy batter without lumps.
Take the baking pan, butter the bottom and sides, sprinkle cocoa inside, pour the batter, level it, and bake in a preheated static oven at 355°F for about 40-45 minutes. Once the chocolate and Greek yogurt cake is baked, let it cool in its pan; when serving, dust it with a little powdered sugar, and enjoy a soft and delicious cake!
… Vane’s tips
The cake stays super soft for up to 5 days, from the third day you can store it in the fridge. I recommend placing it under a cake dome.
For a lactose-free version of the cake, you can replace the Greek yogurt with lactose-free yogurt.
Instead of Greek yogurt, you can use plain yogurt, although the cake’s texture will be different.
You can add nuts to the batter to make it more delicious, like pistachios, almonds, or hazelnuts; I recommend 2.5 oz of finely chopped nuts.
