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Chocolate Yogurt Cake – *Video Recipe*


Chocolate Yogurt
Preheat your oven to 350 degrees F (180 degrees C) and place the oven
rack in the center of the oven. Butter, or spray with a non stick vegetable
spray, an 8 inch (20 cm) round cake pan with 2 inch (5 cm) sides. Line the bottom of the pan with
parchment paper.

In a large bowl, stir or whisk
together the flour, unsweetened cocoa powder, baking powder, baking soda, and

In another bowl, stir or
whisk together the eggs, oil, yogurt, and vanilla extract. Stir in the sugar.

Add the wet ingredients to the dry flour mixture. Stir just until combined.
Scrape the batter into the prepared pan.

Bake in preheated
oven for about 40 to 45 minutes
or until a toothpick inserted into the center of the cake comes out just clean.
Rotate your cake pan front to back about halfway through baking. Remove from oven and place on a wire rack to cool for about 10 minutes before
removing from pan. Let cool completely before pouring on the chocolate glaze.

Chocolate Glaze:

Place the chocolate, butter,
and honey in a heatproof bowl and set over a saucepan of simmering water. Stir

until melted then remove from heat and let cool at room temperature until of pouring consistency
(about 60 minutes). Pour the glaze over the cooled cake, letting it drip
down the sides. If desired, sprinkle with chocolate sprinkles,
candy sprinkles or toasted nuts.

This cake can be stored for
about 3 to 4 days in the refrigerator or it can be frozen for one month. Defrost
in the refrigerator overnight.

Makes one – 8 inch (20 cm)

View comments on this recipe on YouTube


Chocolate Yogurt Cake:

1 cup (130

grams) all purpose flour

1/2 cup (50 grams)
unsweetened cocoa powder (preferably Dutch processed)

1 teaspoon
(4 grams) baking powder

1/2 teaspoon (2 grams)
baking soda

1/2 teaspoon
(2 grams) fine kosher salt

large eggs (150 grams out of shell), at room temperature

1/2 cup (120 ml/grams) flavorless oil (safflower, corn,
vegetable, or canola)

1 cup (240 ml/grams) whole milk plain yogurt, at
room temperature

1 1/2 teaspoons
(6 grams) pure vanilla extract

1 cup (200 grams) granulated white sugar

Chocolate Glaze:

3 ounces (85 grams)

bittersweet or

semisweet chocolate

cut into small pieces

2 tablespoons (25 grams)

unsalted butter, cut

into small pieces

tablespoon honey (or light corn syrup, golden syrup,
agave, brown rice syrup, or liquid glucose)

Garnish: (optional)



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