Dark Chocolate Yogurt Cake
Indulge in the rich decadence of Dark Chocolate Yogurt Cake, a moist and flavorful dessert that strikes the perfect balance between luscious dark chocolate and creamy Greek yogurt. This easy-to-make cake is a chocolate lover’s dream, combining unsweetened cocoa, melty dark chocolate chips, and a touch of vanilla for an irresistible depth of flavor. The Greek yogurt lends incredible moisture and tenderness, while boiling water ensures a silky, smooth batter. Ready in just under an hour, this recipe is perfect for special occasions or simply treating yourself. Serve plain with a light dusting of powdered sugar, drizzle with melted chocolate for an extra indulgent touch, or garnish with fresh berries for a pop of fruity contrast. Designed to satisfy your sweet tooth with just the right amount of richness, this yogurt cake is a must-try for home bakers searching for easy chocolate desserts!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 1 cup granulated sugar
- 0.5 cups dark chocolate chips
- 1 cup plain Greek yogurt
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 0.5 cups whole milk
- 0.25 cups vegetable oil
- 0.5 cups boiling water
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
Add the granulated sugar and dark chocolate chips to the dry ingredients. Stir until evenly distributed.
In a separate medium bowl, whisk together the Greek yogurt, eggs, vanilla extract, milk, and vegetable oil until smooth.
Slowly pour the wet mixture into the dry ingredients, stirring gently with a spatula until a thick batter forms.
Gradually add the boiling water to the batter, stirring constantly. The batter will thin out—this is normal.
Pour the batter into the prepared cake pan and smooth the surface with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Optionally dust with powdered sugar, drizzle with melted chocolate, or top with fresh berries before serving.
Nutrition Facts
Calories |
3121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.3 g | 161% | |
| Saturated Fat | 45.5 g | 228% | |
| Polyunsaturated Fat | 33.9 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 3161 mg | 137% | |
| Total Carbohydrate | 495.1 g | 180% | |
| Dietary Fiber | 55.8 g | 199% | |
| Total Sugars | 265.9 g | ||
| Protein | 90.8 g | 182% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 736 mg | 57% | |
| Iron | 37.5 mg | 208% | |
| Potassium | 3318 mg | 71% | |
*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.
