Mocha Yogurt Coffee Cake
Indulge your sweet tooth and your coffee cravings with this decadent Mocha Yogurt Coffee Cake, a perfect blend of bold espresso flavor and lush, chocolatey richness. Enhanced with Greek yogurt for a delectably moist texture and semi-sweet chocolate chips for bursts of sweetness in every bite, this cake is both satisfying and sophisticated. The use of instant coffee or espresso powder elevates the cocoa's depth, making it ideal for brunch, dessert, or a cozy afternoon treat alongside your favorite cup of coffee. With just 15 minutes of prep time and a simple one-bowl mixing method, this recipe is easy enough for weeknights yet impressive enough for entertaining. Sprinkle with powdered sugar for a touch of elegance and serve up this crowd-pleaser that's destined to become a household favorite! Keywords: Mocha Yogurt Coffee Cake, chocolate coffee cake, easy dessert, Greek yogurt cake, espresso dessert.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.25 cup unsweetened cocoa powder
- 1.5 tablespoons instant coffee or espresso powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup plain Greek yogurt
- 0.25 cup milk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 eggs
- 0.75 cup semi-sweet chocolate chips
- 1 tablespoon powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan, or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, instant coffee or espresso powder, baking powder, baking soda, and salt until well combined.
In a separate medium mixing bowl, whisk together the Greek yogurt, milk, vegetable oil, vanilla extract, and eggs until smooth and fully incorporated.
Gradually add the wet ingredients into the dry ingredients, mixing gently with a spatula or a wooden spoon until just combined. Be careful not to overmix.
Fold the semi-sweet chocolate chips into the batter evenly.
Pour the batter into the prepared baking pan and smooth the top with your spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar, if desired.
Slice and serve the Mocha Yogurt Coffee Cake with a hot cup of coffee or tea. Enjoy!
Nutrition Facts
Calories |
3695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.7 g | 211% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 3609 mg | 157% | |
| Total Carbohydrate | 533.0 g | 194% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 290.3 g | ||
| Protein | 84.6 g | 169% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 537 mg | 41% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 1916 mg | 41% | |
*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.
