Dark Chocolate Yogurt Cake Recipes

CHOCOLATE YOGURT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
• Whisk together yogurt, sugar, oil, eggs, coffee, and vanilla extract in a bowl. Add flour, cocoa powder, baking powder, cinnamon, baking soda, salt, and nutmeg; whisk until air bubbles form in the batter. Pour batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Serve warm or at room temperature.

DARK CHOCOLATE YOGURT CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour (or use cocoa powder) an 8×8 cake pan.
• Cream butter and sugar together until fluffy. Beat in egg and vanilla. Add cocoa, flour, baking powder and salt and mix until combined. Add yogurt and mix until batter is smooth. Add in milk and mix until batter comes together. Pour into pan.
• Bake for 18-20 minutes, or until cake is set. Cake will be thin, and appear a bit spongey. Serve with fresh whipped cream and cocoa syrup.
• ETA: some are saying the cake is taking longer to cook - around 25-35 minutes. Just keep an eye on it!
• Mix all ingredients until a smooth glaze forms. If mixture is too thin, add more sugar. If too thick, add more water one drop at a time.

DARK CHOCOLATE YOGURT CAKE

Steps:

• 1. Preheat oven to 350'F. Grease a 8.5x3.5 loaf pan.
• 2. In a large bowl, sift in flour, cocoa powder and baking powder. Add in salt, sugar. Stir to mix well.
• 3. Then, add in all the wet ingredients: yogurt, eggs, coffee and oil. Use a whisk and whisk everything together until blended.
• 4. Pour into the prepared loaf pan and bake for 50 minutes or until toothpick inserted in middle comes out clean. Cool in pan for 5 minutes before taking it out to cool completely on wire rack.

DARK CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350°F Butter a 10-inch Bundt pan or two 9x5-inch loaf pans.
• In a bowl, gradually whisk milk into cocoa powder to make a smooth paste; whisk in yogurt and set aside. In another bowl, combine flour, baking powder, baking soda and salt. In a large bowl, using an elecric mixer, beat butter with sugar until light and fluffy; beat in eggs and vanilla. Using a wooden spoon, stir in flour mixture, alternately with milk mixture, making 3 additions of flour and 2 additions of milk. Fold in chocolate chips.
• Spread into prepared pan, smoothing top. Bake for 60-70 minutes or until a tester inserted in center comes out clean with a few moist crumbs clinging to it. Let cool in pan on a rack for 15 mintues. Invert onto rack, remove pan and let cool completely. Serve dusted with icing sugar.