Chocolate Yogurt Cake Recipe

Name: Chocolate Yogurt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 stick (6 tablespoons) unsalted butter, softened, plus additional for buttering pan; 2/3 cup unsweetened Dutch-process cocoa powder plus additional for dusting pan; 1 3/4 cups all-purpose flour; 1 1/2 teaspoons baking powder; 3/4 teaspoon salt; 1/2 teaspoon baking soda; 1 cup whole-milk plain yogurt; 1/3 cup water; 1 teaspoon vanilla; 1 1/4 cups sugar; 2 large eggs; an 8 1/2- by 4 1/2- by 2 1/2-inch loaf pan (6-cup capacity)

Servings: persons

3/4 stick (6 tablespoons) unsalted butter, softened, plus additional for buttering pan
2/3 cup unsweetened Dutch-process cocoa powder plus additional for dusting pan
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup whole-milk plain yogurt
1/3 cup water
1 teaspoon vanilla
1 1/4 cups sugar
2 large eggs
an 8 1/2- by 4 1/2- by 2 1/2-inch loaf pan (6-cup capacity)

1
Put oven rack in middle position and preheat oven to 350u00b0F. Generously butter pan, then dust with cocoa powder, knocking out excess.
2
Whisk together flour, 2/3 cup cocoa, baking powder, salt, and baking soda in a bowl. Whisk yogurt with water and vanilla in another bowl. Beat 3/4 stick butter with sugar in a large bowl using an electric mixer at medium speed until light and fluffy. Add eggs 1 at a time, beating after each addition. Reduce speed to low and add half of flour mixture. Add yogurt mixture, then remaining flour mixture, mixing until just combined.
3
Transfer batter to pan and bake until a skewer inserted into center comes out clean, about 1 hour. Cool in pan on a rack 15 minutes, then turn out onto rack to cool completely.

729

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 stick (6 tablespoons) unsalted butter, softened, plus additional for buttering pan, 2/3 cup unsweetened Dutch-process cocoa powder plus additional for dusting pan, 1 3/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, and more.

Yes, Chocolate Yogurt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Yogurt Cake

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