Mocha Yogurt Loaf
Indulge in the rich, velvety fusion of chocolate and coffee with this Mocha Yogurt Loaf. This moist and tender loaf cake is crafted with simple yet flavorful ingredients like unsweetened cocoa powder, Greek yogurt, and strong brewed coffee, delivering a delectable balance of sweetness and bold mocha notes. A touch of vanilla enhances the aroma, while optional mini chocolate chips add a burst of melty decadence to every slice. With a quick 15-minute prep and effortless baking process, this loaf is perfect for breakfast, dessert, or an afternoon treat. Serve it as is or elevate it with whipped cream or a drizzle of chocolate syrup for an indulgent finish. Whether you're a chocolate lover or a coffee enthusiast, this easy-to-make delight will quickly become a household favorite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.25 cups Unsweetened cocoa powder
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Granulated sugar
- 2 Large eggs
- 0.75 cups Plain Greek yogurt
- 0.5 cups Strong brewed coffee (cooled)
- 0.25 cups Vegetable oil
- 1 teaspoons Vanilla extract
- 0.5 cups Mini chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease or line a standard 9x5-inch loaf pan with parchment paper.
In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, whisk the granulated sugar and eggs together until well combined and slightly frothy.
Add the Greek yogurt, cooled coffee, vegetable oil, and vanilla extract to the egg mixture. Whisk until smooth and uniform.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Do not overmix.
If using mini chocolate chips, fold them into the batter at this point.
Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with just a few moist crumbs.
Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve. For extra indulgence, pair with a dollop of whipped cream or a drizzle of chocolate syrup.
Nutrition Facts
Calories |
2531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 1907 mg | 83% | |
| Total Carbohydrate | 390.4 g | 142% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 206.8 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 426 mg | 33% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 1803 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.
