Description
This moist and rich Chocolate Yogurt Cake combines the tangy creaminess of Greek yogurt with deep Dutch-process cocoa for an indulgent, yet balanced dessert. Perfectly tender and topped with a luscious cocoa frosting, this cake is a delightful treat for any chocolate lover. The use of avocado oil adds a subtle fruity note and healthy fats, making this cake both delicious and satisfying. Serve it with fresh berries for a fresh, colorful contrast.
Ingredients
Cake
- 1 cup granulated sugar
- 1 cup plain whole milk Greek yogurt, at room temperature
- 1/2 cup avocado oil (can use vegetable or canola oil)
- 3 large eggs, at room temperature
- 2 teaspoons vanilla bean paste
- 1 cup all-purpose flour, spooned and leveled
- 1/2 cup Dutch-process cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon instant espresso powder
- 1/2 teaspoon kosher salt
Frosting
- 2 cups confectioners’ sugar
- 1/3 cup cocoa powder (Dutch-process or regular)
- 1/3 cup unsalted butter, softened
- 1/3 cup plain whole milk Greek yogurt
- 1 teaspoon vanilla extract
- Pinch of salt
For Serving
- Fresh berries (optional)
Instructions
- Prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with cooking spray, line the bottom with parchment paper, and lightly spray again to ensure the cake doesn’t stick.
- Mix wet ingredients: In a large bowl, whisk together granulated sugar, Greek yogurt, avocado oil, eggs, and vanilla bean paste until the mixture is smooth and well combined.
- Add dry ingredients: Sift or add flour, baking powder, Dutch-process cocoa powder, instant espresso powder, and kosher salt into the wet mixture. Gently fold the ingredients with a spatula until just combined, being careful not to overmix to keep the cake tender.
- Bake the cake: Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Remove from oven and allow the cake to cool in the pan for 15 minutes. Then, invert the cake onto a wire rack, peel off the parchment, flip upright, and let it cool completely before frosting.
- Make the frosting: Using a stand mixer with the paddle attachment or a hand mixer, beat softened unsalted butter on medium speed until smooth and creamy, about 1 minute. Add Greek yogurt, vanilla extract, and a pinch of salt, beating until fully combined and smooth. In a separate bowl, whisk confectioners’ sugar and cocoa powder to remove lumps. Gradually add the sugar mixture to the butter mixture on low speed. Once combined, increase to medium speed and beat until frosting is smooth, creamy, and spreadable.
- Assemble the cake: Spread the frosting evenly over the cooled cake. Serve with fresh berries if desired for a fresh, vibrant finish.
Notes
- Bring eggs and Greek yogurt to room temperature before mixing to ensure better emulsification and a tender crumb.
- Do not overmix the batter to prevent a dense or tough cake.
- Dutch-process cocoa powder provides a deeper chocolate flavor and smoother texture compared to natural cocoa powder.
- The instant espresso powder intensifies the chocolate flavor without adding a coffee taste.
- Optional fresh berries add a bright, tart contrast that complements the rich chocolate.
- Store leftover cake refrigerated for up to 3 days; bring to room temperature before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
