Chocolate Yogurt Cake

Chocolate Yogurt Cake

This chocolate yogurt cake tastes like a brownie in the form of a cake. Enough said.

Before I tell you all about this cake, I would like politely voice my opinion on shopping for jeans.

I FREAKING HATE IT!!!!

Why is it, that, whenever you try to find a new pair of jeans, you are destined for failure? They’re either too starchy and stiff, too short, too long, too tummy constricting (a totally important consideration)…the list goes on.

This is not to say I haven’t found the “perfect pair”. In fact, I’ve found a few. However, they just happen to fit me beautifully when they’re about five billion dollars over my budget.

If you have any tips or store suggestions for good quality jeans at a reasonable price, feel free to share them in the comments.

Now, back to the cake.

You should definitely bake and taste test this cake before the jeans shopping. It will make the whole process way easier.

Not.

Do it anyway.

Chocolate and yogurt are a match made in heaven. The tangy Greek yogurt really compliments the richness and sweetness of the chocolate and provides a ton of moisture.

I’m not really a cake person, but this one was perfect for me because it came out with the texture of a brownie. I am a brownie person. It’s made in one bowl so there’s less to clean up. And naturally, it tastes great with vanilla ice cream or peanut butter frosting.

Chocolate Yogurt Cake

Author: Palette Dining
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
Serves: 8-10

Ingredients

  • 1 and ¼ cups plain, unsweetened Greek yogurt
  • 1 cup cane sugar
  • ¾ cup almond milk
  • ½ cup grapeseed oil
  • 1 tablespoon vanilla extract
  • 2 and ½ cups whole spelled flour
  • ¾ cup cocoa powder
  • 1 tablespoon baking powder
  • ½ tsp salt
  • 1 cup semi-sweet chocolate chips
  • topping: 2 tablespoons powdered sugar

Instructions

  1. Preheat the oven to 350 F. Spray a bundt pan with cooking spray. Fill a small pot with 2/3 cup of water heat over the oven on high to bring the water to a boil.
  2. While the water is heating up, get out a large mixing bowl. Add the yogurt, cane sugar, almond milk, and grapeseed oil. Whisk to combine (about one minute – the sugar should be dissolved.) Add the vanilla and whisk to combine.
  3. And 1 and ½ cups of the spelled flour, all the cocoa powder, baking powder, and the salt. Whisk to combine.
  4. Add the last cup of spelled flour. Carefully measure out 1/3 cup of boiling water and add to the mixing bowl. Whisk to combine. The batter will be thick. Fold in the chocolate chips with a spatula.
  5. Pour the batter into the bundt pan and smooth over with a spatula to even out the batter. Bake for 50-60 minutes, until a toothpick inserted into the center, comes out mostly clean. Let the cake cool in the pan for 20 minutes before transferring to a wire rack (to transfer, carefully flip the cake upside down.)
  6. Once the cake has cooled completely, dust with powdered sugar and serve. 

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