Soft Yogurt and Chocolate Cake: a simple and quick cake to prepare, perfect for breakfast and afternoon snack.
Do you ever find yourself with leftover chocolate? Maybe an open bar, the chips left from another recipe, or pieces of Easter eggs that never seem to end. Throwing them away is a shame, so I suggest a pantry-saving recipe: the soft yogurt and chocolate cake.
It is made by using only one bowl (let’s face it, fewer dishes to wash is better). The special touch in this cake is the addition of a tablespoon of anise liqueur which gives a distinctive aftertaste that pairs very well with the chocolate.
It’s perfect for breakfast or snack. The yogurt in the batter keeps it moist enough, so you won’t necessarily need to dunk it. It’s a clever recipe, wholesome and very useful to use up excess chocolate you have around: roughly chop it into large flakes with a knife. Those pieces will win you over at the first bite.
Now let’s see how to prepare the soft yogurt and chocolate cake.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 10 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 3/4 cup granulated sugar
- 1 small container (about 1/2 cup) yogurt
- 1/3 cup sunflower seed oil
- 2 1/2 cups all-purpose flour (type 00)
- 1 packet baking powder
- 1 tbsp anise liqueur
- 1/2 cup chocolate (chunks or chips (about 3 oz))
Tools
- 1 Bowl
- 1 Hand mixer
- 1 Spatula
- 1 Pan
How to prepare the soft yogurt and chocolate cake
In a bowl, add the eggs and sugar. Beat with the electric mixer until you obtain a light and fluffy mixture.
Add the yogurt and the oil and mix.
Add the flour and baking powder. Mix with the electric mixer, taking care not to form lumps.
Add the anise liqueur and stir.
Finally add the chocolate and fold it in with a spatula.
Pour the batter into a previously buttered and floured 24 cm (about 9.5 in) pan.
Bake in a preheated conventional (static) oven at 356°F (180°C). Bake for about 30 minutes. Be sure to check baking times according to your oven.
Remove from the oven, let cool slightly and, if desired, dust with powdered sugar before serving.
Storage
The cake stays soft for 3-4 days if kept under a glass dome or sealed in an airtight container. If it’s very hot, you can keep it in a cool place, but not in the refrigerator or it will become hard.
FAQ (Questions and Answers)
Can I replace plain yogurt with a fruit yogurt?
Absolutely: if you want an extra twist, orange or vanilla-flavored yogurt works very well. If you use Greek yogurt, add 1 tbsp of milk to soften the batter.
What can I use instead of anise liqueur?
If you don’t like anise or there are children, you can replace it with 1 tbsp of milk, some orange juice, or simply a little vanilla extract.
Can I use butter instead of the seed oil?
Yes, you can use about 3.5 oz (approximately 7 tbsp) of melted butter. Remember that oil will keep the cake moister and softer for longer!
Can I use dark or milk chocolate?
Both are fine. It’s the perfect recipe to finish off the bottoms of bags or Easter eggs. Coarsely chop them with a knife for a more rustic effect.
