Discover the true essence of a chocolate lover’s dream with our Indulgent Delight – a supremely moist, single-layer chocolate yogurt cake. This cake boasts a dense texture and intense chocolate flavor that can be enjoyed as is or elevated with a glossy chocolate glaze. Follow our easy-to-understand guide to recreate this slice of heaven in your kitchen.
- 1 cup (130 grams) of all-purpose flour
- 1/2 cup (50 grams) of unsweetened cocoa powder
- 1 teaspoon (4 grams) of baking powder
- 1/2 teaspoon (2 grams) of baking soda
- 1/2 teaspoon (2 grams) of fine kosher salt
- 3 large eggs (150 grams out of shell), at room temperature
- 1/2 cup (120 ml/grams) of flavorless oil (safflower, corn, vegetable, or canola oil can be used)
- 1 cup (240 ml/grams) of whole milk plain yogurt, at room temperature
- 1 1/2 teaspoons (6 grams) of pure vanilla extract
- 1 cup (200 grams) of granulated white sugar
Preheat your oven to 350 degrees Fahrenheit (180°C), positioning the oven rack in the center. Lightly grease an 8-inch (20 cm) round cake tin and line it with parchment paper for easy release later.
In a large mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and fine kosher salt. Give these dry ingredients a good stir until they are well mixed. Set this bowl aside for now.
In another bowl, crack open 3 room-temperature eggs and whisk them to break the yolks. Add the room-temperature yogurt and vanilla extract, continuing to whisk until the yogurt is well blended with the eggs.
Next, pour in the flavorless oil. As you continue to mix, gradually add the granulated white sugar. The oil will contribute to the cake’s moist texture, which remains soft even after refrigeration. Keep mixing until the sugar has completely dissolved, yielding a homogeneous mixture.
Now it’s time to combine the wet and dry ingredients. Gradually pour the wet mixture into the bowl of dry ingredients, using a spatula to stir until the batter is smooth and lump-free.
Pour the smooth batter into your prepared cake tin, smoothing the top with your spatula. Bake in your preheated oven for 40 to 45 minutes. You’ll know the cake is perfectly baked when it starts to pull away from the sides of the tin, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cake cool in the tin for about 10 minutes. Then, invert it onto a wire rack to cool completely. If you’re planning to glaze the cake, ensure it is completely cool before you do so to prevent the glaze from melting.
Serve this indulgent, ultra-moist chocolate yogurt cake plain, dusted with powdered sugar, or with a glossy chocolate glaze.
Enjoy the rich flavors of this delightful cake with a cup of tea or milk. It’s a simple pleasure that’s sure to satisfy your sweet tooth and chocolate cravings!