Chocolate Yogurt Cake
This chocolate yogurt cake is rich, moist, and deeply chocolatey without being overly sweet. The kind of simple, no-fuss cake you might find in a French or Italian kitchen.
Equipment
- 9-inch (22.5 cm) round springform pan or cake pan
- 2 mixing bowls
- 1 whisk (manual or electric)
- 1 rubber spatula
Ingredients
- 3 eggs room temperature
- ⅔ cup packed muscovado sugar 130g
- ½ cup unsalted butter 115g, melted and slightly cooled
- 3 oz. 70% dark chocolate 85g, melted and slightly cooled - see notes
- ⅔ cup full-fat Greek yogurt 150g
- ¼ cup brewed coffee 60 ml
- 1 tsp vanilla extract
- 2 cups all-purpose flour 240g
- 3 tsp baking powder 11g
- ¼ cup unsweetened cocoa powder 20g, preferably Dutch-processed
- ¼ tsp salt
Instructions
- Preheat the oven to 350°F (180°C) for conventional heat, or 325°F (165°C) for convection/fan. Grease a 9-inch (22.5 cm) cake pan generously with butter or line it with parchment paper.
- In a large bowl, vigorously whisk the eggs and muscovado sugar together until the mixture becomes slightly foamy and fluffy.
- Stir in the melted butter, melted chocolate, Greek yogurt, coffee, and vanilla extract until smooth and well combined.
- In a separate bowl, whisk together the flour, baking powder, cocoa powder, and salt.
- Add the dry ingredients to the wet ingredients in three additions, gently folding with a rubber spatula until just combined and no flour is visible.
- Pour the batter into the prepared pan and bake on the middle rack for 20–28 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
- Let the cake cool in the pan for about 10–15 minutes before removing (if using a springform pan). Allow it to cool completely before slicing.
Notes
Notes on Melting Chocolate
The easiest way to melt chocolate is using a double boiler (bain-marie). Place chopped chocolate in a heatproof bowl set over a saucepan with a small amount of gently simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until smooth and fully melted. Remove from the heat and let it cool slightly before adding it to the batter.
When melting chocolate, be mindful of two main risks: contact with water (even a drop can cause the chocolate to seize) and overheating, which can cause it to burn.
Alternatively, you can melt the chocolate in the microwave. Heat it in a microwave-safe bowl at 50–60% power in 20–30 second intervals, stirring between each interval, until smooth. Stop heating once most of the chocolate has melted (the remaining pieces will melt as you stir).