Chocolate Yoghurt Cake
Indulge in the rich, moist decadence of this Chocolate Yoghurt Cake—a perfect fusion of classic chocolatey flavor and creamy yoghurt tang! This one-bowl wonder is as quick to prepare as it is satisfying, with just 15 minutes of prep time and a simple list of pantry staples like unsweetened cocoa powder, plain yoghurt, and granulated sugar. The addition of yoghurt and a touch of vegetable oil ensures an incredibly tender crumb, while a splash of hot water elevates the deep chocolate flavor to bakery-level perfection. Optional semi-sweet chocolate chips add bursts of richness for the ultimate treat. Whether enjoyed plain, dusted with powdered sugar, or crowned with your favorite frosting, this easy chocolate cake is a crowd-pleaser for every occasion. Perfect as a mid-week dessert or a showstopper for gatherings, it's the ideal recipe for chocolate lovers seeking indulgence with a twist.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 50 grams unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 200 grams granulated sugar
- 250 grams plain yoghurt
- 120 milliliters vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 120 milliliters hot water
- 100 grams semi-sweet chocolate chips (optional)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk well to combine.
In a separate bowl, whisk together the granulated sugar, plain yoghurt, vegetable oil, eggs, and vanilla extract until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
Slowly pour the hot water into the batter while stirring continuously. The batter will be thin—this is normal.
If using chocolate chips, gently fold them into the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Slice and serve plain or with your favorite frosting or a dusting of powdered sugar.
Nutrition Facts
Calories |
3315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.3 g | 204% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 68.2 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 3664 mg | 159% | |
| Total Carbohydrate | 454.6 g | 165% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 254.5 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 527 mg | 41% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 1785 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
