Yogurt and Chocolate Loaf Cake

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Soft and indulgent, this YOGURT AND CHOCOLATE LOAF CAKE without butter is an easy and quick recipe that turns out very tender, with melted dark chocolate and chocolate chips in the batter that don’t sink to the bottom. In ten minutes the cake is ready to go into the oven; a wonderful aroma will fill your kitchen while it’s baking, and once cooled it’ll be gone in no time! You’ll see what a success this yogurt loaf cake is at the table — a chocolatey treat perfect for the whole family, ideal for breakfast and for an afternoon snack. I used coffee-flavored yogurt because that’s what I had in the fridge; you can use plain yogurt or even vanilla or hazelnut yogurt. Now follow me in the recipe and we’ll make this delicious yogurt and chocolate chip loaf cake together. WATCH THE VIDEO RECIPE ON MY YOUTUBE CHANNEL AND SUBSCRIBE FOR MORE DELICIOUS RECIPES

Also read

  • Cuisine: Italian

Ingredients

  • 3 eggs
  • 3/4 cup + 2 tbsp sugar
  • 4 oz dark chocolate
  • 7 tbsp sunflower seed oil
  • 1/2 cup yogurt (I used coffee-flavored)
  • 2 1/2 cups all-purpose flour
  • 1 packet (approx. 4 tsp) baking powder
  • 3 tbsp chocolate chips
  • as needed powdered sugar

Steps

  • To prepare the yogurt and chocolate loaf cake, put the eggs and sugar in a bowl and beat them with electric beaters until the mixture is light and frothy. Chop the chocolate, melt it in a double boiler or in the microwave, then pour it into the whipped egg-and-sugar mixture and stir well.

  • Now add the oil and the yogurt, mix again, sift in the flour with the baking powder and work the batter with electric beaters until creamy and free of lumps. Fold the chocolate chips into the batter as well. Pour the batter into a lined loaf pan, level it, and bake in a preheated conventional oven at 356°F for about 35-40 minutes. Once baked, let it cool in its pan, then serve dusted with plenty of powdered sugar.

    yogurt and chocolate plumcake

… Vane’s tips

The yogurt and chocolate loaf cake keeps for up to five days; store it under a cake dome or wrap it in plastic wrap.

You can use milk chocolate instead of dark chocolate, and likewise milk chocolate chips.

You can replace the yogurt with the same amount of ricotta or milk.

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La cucina di Vane

Hi, I'm Vanessa Gizzi. I'm from Rome, born in 1980. I'm a food blogger and I also cook on TV. I love cooking, and here you'll find my super-easy, delicious recipes! Welcome!

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