Thank you so much for stopping by—I’m thrilled to share my Chocolate Yogurt Cake recipe with you! This cake is delightfully rich yet tender, with just the right balance of chocolatey indulgence and wholesome Greek yogurt goodness. If you love easy, crowd-pleasing treats, be sure to subscribe and get more irresistible recipes delivered fresh to your inbox! And hey—don’t forget to follow my Pinterest : poulefrecipe on Pinterest.
Overview of Recipe Content
What this recipe is:
A single-layer, 9-inch round chocolate cake that’s perfect for brunch, dessert, or afternoon coffee boosts.
Why you’ll love it:
- Ultra-moist crumb thanks to Greek yogurt
- No heavy butter—lighter yet feel-good decadent
- Quick to mix and easy to prep
Tasting notes:
Rich dark-chocolate flavor with a gentle tang, slightly fudgy in the middle with soft crumb edges.
Ingredients:
- ½ cup (90 g) dark chocolate chips or chopped dark chocolate
- ¾ cup (180 g) plain Greek yogurt
- 2 large eggs
- ¼ cup (60 ml) maple syrup or honey
- ¼ cup (25 g) unsweetened cocoa powder
- ¼ tsp salt
- ½ tsp vanilla extract
Tools needed:
- 9‑inch round cake pan (or similar)
- Mixing bowls and whisk
- Microwave or stovetop-safe bowl for melting chocolate
- Spatula
Substitutions & additions:
- Swap Greek yogurt for ½ cup sour cream + 2 Tbsp milk
- Add 2 Tbsp espresso for deeper chocolate notes
- Stir in ½ cup chocolate chips for melty surprises
How to Make Chocolate Yogurt Cake
- Prep & melt chocolate:
Preheat oven to 350 °F (175 °C) and grease your pan. Gently melt the chocolate in the microwave or with a double-boiler; stir until smooth. - Mix wet ingredients:
Whisk yogurt, eggs, maple syrup (or honey), vanilla, and salt in a bowl until creamy. - Combine chocolate & cocoa:
Pour melted chocolate into the wet mixture. Add cocoa powder and whisk until fully combined—rich, glossy, and inviting. - Bake & aroma:
Pour batter into the pan and bake 30–35 minutes, or until a toothpick has a few moist crumbs (don’t over-bake!). The rich aroma as it bakes is heavenly. - Cool & top:
Let the cake cool in pan 10 minutes, then on a rack. Top with extra melted chocolate, chips, Greek yogurt, coconut cream, or fresh berries before serving.
What to Serve with Chocolate Yogurt Cake
- A dollop of Greek yogurt or coconut whip adds fluffy creaminess
- Fresh raspberries or strawberries for brightness
- A cup of rich espresso or creamy café au lait—perfect harmony
Tips for Making It Perfect
- Gentle folding: Overmixing flattens texture; whisk just to combine.
- Room-temp ingredients: Helps with smooth batter and even rise.
- Test early: Remove from oven once a few moist crumbs cling to toothpick for fudgier cake—leave longer for a firmer slice.
Storage Instructions
- Fridge: Cover and store up to 4 days.
- Freeze: Slice, wrap tightly, and freeze up to 2 months. Thaw in fridge overnight for best texture.
General Information
Chocolate Yogurt Cake brings a nutritious twist to classic baking—Greek yogurt replaces heavier fats, adding protein and tang. Such cakes are especially popular in Mediterranean cuisines, where yogurt envelopes softness while cocoa brings richness.
Frequently Asked Questions
Can I use flavored yogurt?
Vanilla or berry yogurt works, but reduce sweetener slightly to balance.
Is it gluten-free without flour?
Yes—this flourless version suits gluten-free diets; just check your cocoa/chocolate labels.
Why didn’t my cake rise?
Check your baking power/soda freshness, or overmixed batter.
Can I double the recipe for layers?
Absolutely! Double ingredients and bake in two pans for a layered cake.
Conclusion
This Chocolate Yogurt Cake is proof that simple ingredients can lead to extraordinary joy! It’s moist, slightly fudgy, and perfectly rich—without feeling heavy. If you’re in the mood for more Greek-yogurt-based treats, try my Greek Yogurt Lemon Loaf, or if chocolate is calling, don’t miss the Chocolate Yogurt Muffins.
I’d love to hear how yours turns out—leave a review or comment below, and share your creative toppings or flavor twists! Snap a pic for Pinterest or tag me on social @poulefrecipe.
Nutritional Information
Nutrient | Per Serving (1/10 cake) |
---|---|
Calories | 180 kcal |
Carbohydrates | 22 g |
Protein | 5 g |
Fat | 9 g |
Saturated Fat | 5 g |
Sugar | 15 g |
Fiber | 2 g |
Sodium | 80 mg |
Other irresistible Poulef recipes to try:
- Classic Banana Bread – moist, sweet and perfect with coffee
- Blueberry Greek Yogurt Muffins – tender, fruity breakfast treats
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Insanely Moist Chocolate Yogurt Cake
- Total Time: 45 mins
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Rich, moist flourless chocolate cake made with dark chocolate and Greek yogurt—quick, easy, and delightfully fudgy!
Ingredients
½ cup dark chocolate chips or chopped chocolate
¾ cup plain Greek yogurt
2 large eggs
¼ cup maple syrup or honey
¼ cup unsweetened cocoa powder
¼ tsp salt
½ tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9-inch round pan.
2. Melt dark chocolate until smooth. Set aside.
3. Whisk yogurt, eggs, maple syrup, vanilla, and salt until creamy.
4. Combine melted chocolate and yogurt mixture. Whisk in cocoa powder.
5. Pour into pan and bake 30–35 minutes until a toothpick has moist crumbs.
6. Cool, top with optional berries, yogurt, or extra chocolate.
Notes
Use espresso for deeper flavor. Don’t overmix batter to keep it fluffy. Cake is fudgier if removed early from oven.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 15g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
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