Alright, so there I was, pondering life’s great mysteries, when I stumbled upon this ridiculously indulgent chocolate cake recipe that just begged me to drop everything and bake immediately. Who knew Greek yogurt and chocolate could live in such perfect harmony?
I love creating recipes that balance indulgence with nutrition, and my Greek Yogurt Chocolate Cake is a great example. Using ingredients like Greek yogurt and cocoa powder, it offers a protein-rich twist to a classic treat.
The combination of granulated sugar and vanilla extract ensures it’s wonderfully sweet.
Greek Yogurt Chocolate Cake Recipe Ingredients
- All-purpose flour: Provides structure; rich in carbohydrates.
- Unsweetened cocoa powder: Adds deep chocolate flavor; contains antioxidants.
- Greek yogurt: Adds moisture; high in protein and calcium.
- Granulated sugar: Sweetens the cake; balances cocoa’s bitterness.
- Vegetable oil: Keeps cake moist; source of healthy fats.
- Eggs: Bind ingredients; provide protein and richness.
- Vanilla extract: Enhances flavor; adds a sweet aroma.
Greek Yogurt Chocolate Cake Recipe Ingredient Quantities
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup Greek yogurt
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup chocolate chips (optional)
How to Make this Greek Yogurt Chocolate Cake Recipe
1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, tapping out any excess flour.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
3. In a large mixing bowl, beat the sugar, Greek yogurt, and vegetable oil until smooth and well combined.
4. Add the eggs one at a time to the yogurt mixture, beating well after each addition. Stir in the vanilla extract.
5. Alternately add the dry ingredients and the milk to the wet mixture, starting and ending with the flour mixture. Mix until just combined.
6. Gently fold in the chocolate chips if using them, being careful not to overmix.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
10. Once cooled, the cake can be frosted or dusted with powdered sugar before serving.
Greek Yogurt Chocolate Cake Recipe Equipment Needed
1. Oven
2. 8-inch round cake pan
3. Measuring cups
4. Measuring spoons
5. Medium mixing bowl
6. Large mixing bowl
7. Whisk
8. Mixing spoon or spatula
9. Electric mixer or hand mixer
10. Rubber spatula
11. Toothpick
12. Wire rack
FAQ
- Can I use a different type of yogurt instead of Greek yogurt? Yes, you can substitute regular yogurt, but the texture may be slightly less dense and creamy compared to using Greek yogurt.
- Is it necessary to use unsweetened cocoa powder? Unsweetened cocoa powder is recommended to control the sweetness of the cake. Using sweetened cocoa might make the cake overly sweet.
- What can I use as a substitute for vegetable oil? You can use other neutral oils like canola or sunflower oil. For a slightly different flavor, melted coconut oil works well too.
- Can I make this cake without the chocolate chips? Yes, the chocolate chips are optional. They add extra chocolatey goodness but omitting them will not affect the cake’s structure.
- How should I store the cake? Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Is it possible to make this cake gluten-free? Yes, you can replace the all-purpose flour with a 1:1 gluten-free baking blend, but results may vary slightly in texture.
- Can I use almond milk instead of regular milk? Yes, almond milk or any other non-dairy milk can be used as a substitute for regular milk.
Greek Yogurt Chocolate Cake Recipe Substitutions and Variations
- All-purpose flour: Substitute with 1 cup of whole wheat flour for a nuttier flavor, or use 1 cup of gluten-free all-purpose flour blend for a gluten-free option.
- Unsweetened cocoa powder: Use Dutch-processed cocoa powder for a smoother, milder taste.
- Granulated sugar: Replace with 3/4 cup coconut sugar or 1/2 cup honey for a natural sweetener.
- Greek yogurt: Substitute with sour cream or buttermilk in equal amounts for similar moisture and tang.
- Vegetable oil: Use the same amount of melted coconut oil or an equal amount of unsweetened applesauce for a lower-fat option.
Pro Tips
1. Room Temperature Ingredients: Ensure that the Greek yogurt, eggs, and milk are at room temperature before mixing. This helps the batter to come together more smoothly and aids in even baking.
2. Sift Dry Ingredients: Sift the flour, cocoa powder, baking powder, and baking soda for a lighter, fluffier texture in your cake. This also helps to eliminate any lumps.
3. Oil vs. Butter: Using vegetable oil instead of butter in this recipe keeps the cake moist and tender. However, if you prefer the flavor of butter, you can substitute it for some of the oil, but keep in mind it might alter the moisture balance.
4. Mix Minimally: To avoid a dense cake, be careful not to overmix the batter once the flour is added. Stop mixing as soon as the ingredients are combined.
5. Enhance Flavor: For a richer chocolate flavor, consider adding a teaspoon of instant espresso powder to the dry ingredients. This won’t make the cake taste like coffee but will enhance the chocolate taste.
Greek Yogurt Chocolate Cake Recipe
My favorite Greek Yogurt Chocolate Cake Recipe
Equipment Needed:
1. Oven
2. 8-inch round cake pan
3. Measuring cups
4. Measuring spoons
5. Medium mixing bowl
6. Large mixing bowl
7. Whisk
8. Mixing spoon or spatula
9. Electric mixer or hand mixer
10. Rubber spatula
11. Toothpick
12. Wire rack
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup Greek yogurt
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup chocolate chips (optional)
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, tapping out any excess flour.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
3. In a large mixing bowl, beat the sugar, Greek yogurt, and vegetable oil until smooth and well combined.
4. Add the eggs one at a time to the yogurt mixture, beating well after each addition. Stir in the vanilla extract.
5. Alternately add the dry ingredients and the milk to the wet mixture, starting and ending with the flour mixture. Mix until just combined.
6. Gently fold in the chocolate chips if using them, being careful not to overmix.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
10. Once cooled, the cake can be frosted or dusted with powdered sugar before serving.
