Fudgy Whole Wheat Yogurt Cake
Indulge in the rich decadence of a Fudgy Whole Wheat Yogurt Cake, a healthier twist on a classic dessert that's irresistibly moist and bursting with deep chocolate flavor. Crafted with wholesome whole wheat flour, velvety Greek yogurt, and melted dark chocolate, this cake strikes the perfect balance between indulgence and nutrition. The addition of unsweetened cocoa powder and a touch of vanilla extract intensifies its fudgy aroma, while the use of simple pantry staples makes it an easy yet impressive treat to whip up. Ready in under an hour, this one-bowl wonder is ideal for weeknights, dinner parties, or anytime you crave a guilt-free chocolate fix. Pair it with a dusting of powdered sugar or a dollop of yogurt for a stunning finishing touch!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 115 grams unsalted butter
- 150 grams dark chocolate (chopped)
- 150 grams granulated sugar
- 120 grams plain Greek yogurt
- 3 pieces large eggs
- 2 teaspoons vanilla extract
- 100 grams whole wheat flour
- 30 grams unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoons salt
Instructions
Preheat your oven to 175°C (350°F). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
Melt the butter and dark chocolate in a heatproof bowl over a pot of simmering water, stirring until smooth. Alternatively, melt them in the microwave in 30-second intervals, stirring in between. Let it cool slightly.
In a large mixing bowl, whisk together the sugar, Greek yogurt, and eggs until smooth and creamy. Add the vanilla extract and mix well.
Pour the melted chocolate mixture into the wet ingredients and whisk until fully incorporated.
In a separate bowl, sift together the whole wheat flour, cocoa powder, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix. Stop when no streaks of flour remain.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve as is, or dust with powdered sugar or a dollop of Greek yogurt for extra flavor. Enjoy!
Nutrition Facts
Calories |
3067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.2 g | 230% | |
| Saturated Fat | 104.2 g | 521% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 810 mg | 270% | |
| Sodium | 1797 mg | 78% | |
| Total Carbohydrate | 318.2 g | 116% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 196.2 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 414 mg | 32% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 2085 mg | 44% | |
*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.
