With a rich flavor and just-right sweetness, this recipe for chocolate yogurt cake is ultra moist and tastes even better as the days go by. A special trick results in a chewy crust that truly takes this easy chocolate snack cake over the top!
A quick favorite with my mom right off the bat, she's made lots of variations of my lemon yogurt cake throughout the years. So when I found myself with a surplus of Greek yogurt and a new bag of Dutch-process cocoa powder burning a hole in my pocket, I called her to see what kind of chocolate twist she had experimented with.
Turns out she hadn't gotten there yet. But no matter! With just a few tweaks (notably replacing a portion of the flour with cocoa powder and bumping up the yogurt to account for the omission of lemon juice), that bright and citrusy yogurt cake transforms into the deep, dark chocolate snack cake of our dreams.
Why You'll Love This Chocolate Yogurt Cake
- Crust like the end pieces of brownies - Greasing and sugaring the loaf pan not only ensures this chocolate yogurt cake won't stick and releases cleanly, but also forms a chewier crust that tastes exactly like the end pieces of brownies.
- Bold chocolate flavor - Dutch-process cocoa powder has an even richer, smoother flavor than natural cocoa powder that then gets amplified by instant espresso powder.
- It's super forgiving - Leftover pieces get moister the next day (and beyond), ensuring this cake is dessert-ready until the last slice is eaten. In fact, I once regrettably over-baked this cake and its drier crumb became perfectly moist by the next day. Whew!
It is super easy and one of the best chocolate cake recipes in my opinion. It has been well received by a number of friends and family. I prefer it to frosted cakes. It has just the right level of sweetness and a distinctive deep flavor.
- reader Janet
Recipe Ingredients
- Greek Yogurt: Whole-milk plain Greek yogurt (usually around 5% milkfat) is the best option to use when baking with yogurt, but the addition of oil here means getting all the fat you can from yogurt isn't ultra important. Lower-fat (2%) yogurt varieties are fine.
- Cocoa Powder: While either natural (usually the garden variety option at the grocery store) or Dutch-process cocoa powders will work for this recipe, Dutch-process provides a deep, rich flavor that makes this chocolate yogurt cake something special.
- Oil: This pairs with the yogurt to provide a moist and tender crumb. A neutral-flavored variety, such as canola or vegetable, is recommended. I love the half extra-virgin olive oil twist in lemon yogurt cake, but haven't yet experimented with that in this chocolate version.
- Sugar: One cup is used in the cake batter while a few extra teaspoons coat the pan to "sugar" it. While often flour will be used for this purpose, sugar also prevents sticking and results in the most delicious crust flavor and chewy texture.
- Baking Powder: Does all the healthy lifting for this moist loaf. Make sure it isn't stale so your cake gets the best boost.
- Espresso Powder: This is optional but amplifies that deep, rich chocolate flavor. This small quantity does not add any coffee flavor, if you're not a fan.
Step-by-Step Instructions
- Step 1: Grease the bottom and sides of a loaf pan with cooking spray and coat all with a thin layer of granulated sugar.
- Step 2: Whisk together the dry ingredients (flour, cocoa powder, baking powder, espresso powder, and salt).
- Step 3: Separately, whisk together the wet ingredients (sugar, yogurt, oil, eggs, and vanilla extract).
- Step 4: Add the dry ingredients to the bowl with the wet and stir until just combined and no dry flour streaks remain.
- Step 5: Pour the batter into the greased and sugared loaf pan. See notes below on pan sizing.
- Step 6: Bake at 350°F until a tester comes out clean - the timing will depend on loaf pan size.
How Long Do You Bake This Thing?
I'm not being cagey just because - the bake time varies depending upon which size loaf pan you use. I've baked this chocolate yogurt cake in both 8.5- by 4.5-inch and 9- by 5-inch loaf pans and found either to work, with notes.
8.5- by 4.5-inch loaf pan
- Results in the tallest rise, but can have a muffin top-esque lip from rising above the pan.
- While this this quantity of batter fills up the this size pan most of the way (above the generally-accepted rule of only filling a loaf pan two-thirds or three-quarters full), I've never experienced overflow requiring cleaning the oven floor.
- Will take longer to bake as it has less surface area/is taller. Aim for baking this size loaf cake for 50 to 60 minutes.
9- by 5-inch loaf pan
- Will have a slightly lower rise, but still a domed appearance. Not a huge difference.
- More comfortably fits the batter if you're concerned about overflow.
- Bakes a bit quicker as it's wider and not as tall. Aim for baking this size loaf for 45 to 55 minutes.
I do not recommend using an 8- by 4-inch loaf pan as it will be too small.
Tips and Tricks
- Aluminum-Free Baking Powder - Some people with a more sensitive palate can pick up on a metallic-like taste in recipes that include higher amounts of baking powder. If that's you, use an aluminum-free baking powder (one that doesn't include sodium aluminum sulfate/phosphate, often referred to as double-acting).
- Prevent a Sunken Loaf - Resist opening the oven door while the cake is baking as the cool air can impact the rise. If you need to open it towards the end of the bake time to check for doneness, don't jostle the pan around or slam the oven door as to disturb the rising structure. And be sure to cook it long enough: many causes of a sunken center are due to under-doneness.
Variations & Serving Suggestions
This Greek yogurt chocolate cake doesn't require frosting, making it quick and easy to serve. Once cooled, a simple dusting of powdered sugar over top is my go-to. Whipped cream (if you have some available) and/or fresh berries make wonderful accompaniments, too.
As for variations, you could replace a portion of the vanilla extract with a complementary flavor of your choosing, such as a tiny bit of peppermint extract (be careful, it's potent). Orange zest or toasted hazelnuts would also be delish.
Recipe FAQs
Sometimes yes and sometimes no. For this chocolate yogurt cake recipe they are because baking powder, not baking soda, is used as the leavening agent. Dutch-process cocoa powder is neutral in pH (not acidic like natural), so it will not react with the basic pH of baking soda to create rise. Baked goods made with baking powder will rise independently of the presence of an acidic ingredient, while baking soda needs one.
Greek yogurt often comes in non-fat, low fat, and whole milk varieties. Low-fat has around 2% milkfat while whole milk yogurts are around 5%. Much like the ricotta in ricotta cookies and ricotta pancakes, whole milk dairy is recommended in desserts for its richer taste. Because this recipe has added oil, you can get away with using a lower fat percentage, but I would generally recommend against non-fat.
Once fully cool, wrap the cake in plastic wrap and place in an air-tight container or sealable bag with all excess air pressed out. Store at room temperature for 3-4 days. You can also wrap individual slices and freeze them in a bag for several months.
More Chocolate Desserts
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Chocolate Yogurt Cake
Ingredients
- 1 cup (125g) all-purpose flour spooned and leveled
- ½ cup (43g) unsweetened cocoa powder Dutch-process recommended
- 2 teaspoons baking powder
- ½ teaspoon instant espresso powder optional
- ¼ teaspoon fine salt
- 1 cup (200g) granulated sugar plus more for sugaring pan
- 1 cup (227g) plain Greek yogurt 5% or 2%
- ½ cup (120 ml) canola oil or vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F.
- Grease an 8.5- by 4.5-inch or 9- by 5-inch loaf pan with cooking spray or unsalted butter, then sprinkle in 1-2 teaspoons of granulated sugar. Shake and tilt the pan so the sugar coats the greased bottom and sides evenly. Set aside for now.
- Add flour, cocoa powder, baking powder, instant espresso powder, and salt to a mixing bowl and whisk well to combine.
- To a separate mixing bowl, add 1 cup sugar, yogurt, oil, eggs, and vanilla extract. Whisk very well (by hand is fine) until smooth and evenly mixed.
- Add the dry ingredients to the bowl with the wet ingredients and whisk/stir to combine until no dry flour streaks remain. Pour batter into the prepared loaf pan and smooth the top until it's in an even layer.
- Bake for 50-60 minutes if using an 8.5- by 4.5-inch pan or 45-55 minutes if using a 9- by 5-inch pan, or until a thin tester inserted in the tallest part of the cake comes out clean.
- Let the cake cool in the pan for 15 minutes, then gently run a thin spatula around the perimeter to loosen the edges. Remove cake from the pan and let it cool completely on a wire rack before slicing, serving, or storing.
- To store, wrap cake in plastic wrap and place in an air-tight container or sealable bag with all excess air pressed out. Store at room temperature for 3-4 days, or freeze in this manner for several months.
Notes
- Cocoa Powder - Dutch-process is recommended for the richest taste, but natural cocoa powder is fine to use, too.
- Greek Yogurt - Whole milk (5%) is recommended, but lower-fat varieties (2% or so) are fine to use.
- Baking Powder - Some people with more sensitive palates can detect a metallic taste in baked goods made with a higher amount of baking powder. I recommend using an aluminum-free baking powder to prevent this.
- Prevent a Sunken Center - Don't open the oven while the cake is baking as the inflow of cool air will interfere with the rise. When checking for doneness near the end, don't jostle the pan or slam the oven door as to disturb the rising structure. Make sure the tester comes out clean so the cake is fully cooked (underbaking can lead to a sunken loaf).
Nutrition
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
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Louisa says
Delicious! I was looking for a chocolate loaf that used yogurt and found this one. It is amazing! Cooked it with my kids, super easy and the result is one of the best chocolate cakes I’ve ever had. Moist, chocolatey and not too sweet. Amazing! Thank you!
Alyssa says
You're very welcome, Louisa! I'm so happy to hear you loved it. 🙂
Janet says
I have made this twice, adding 3/4 cups of toasted chopped walnuts. It is super easy and one of the best chocolate cake recipes in my opinion. It has been well received by a number of friends and family. I prefer it to frosted cakes. It has just the right level of sweetness and a distinctive deep flavor.
Alyssa says
Thank you so much for your review, Janet! I'm so happy that you loved it - the walnut addition sounds delicious.
Allynne says
A perfect snack cake. I didn’t use the espresso powder and it still had a rich chocolate flavor. It was moist and delicious. I used a round cake pan and baked for 45 minutes only. Wonderful recipe!!
Alyssa says
I'm so glad you liked it! Thanks for letting me know how it went in a round pan. 🙂