Prepare to be transported to dessert paradise with this mouthwatering chocolate yogurt cake that's so easy, even baking novices can master it! Imagine a cake so moist, so rich, and so decadent that it'll have your family and friends begging for seconds. Grammy's secret recipe combines the tangy richness of yogurt with deep chocolate flavor, creating a dessert that's both incredibly simple to make and absolutely impossible to resist.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup plain yogurt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, whisk together the plain yogurt, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined. Ensure all wet ingredients are thoroughly integrated.
- In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula. Mix until just combined, being careful not to overmix, which can result in a tough cake texture.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Place the pan in the preheated oven and bake for 35-40 minutes. To check for doneness, insert a toothpick into the center of the cake - it should come out clean or with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer to a wire rack to cool completely.
- Once cooled, you can dust with powdered sugar, frost with chocolate ganache, or serve as is. The cake is moist and delicious on its own.
Tips
- Room Temperature Matters: Ensure your eggs and yogurt are at room temperature for the smoothest batter possible.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Check for Freshness: Make sure your baking powder and baking soda are fresh to ensure proper rising.
- Pan Preparation is Key: Properly greasing and flouring your pan or using parchment paper prevents sticking and ensures easy cake removal.
- Cooling Technique: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to prevent breaking.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Serving Suggestions: For an extra touch, dust with powdered sugar or serve with a scoop of vanilla ice cream for a truly indulgent experience.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 5g
Fat: 14g
Saturated Fat: g
Cholesterol: 45mg
