Description
This Chocolate Yogurt Cake is ultra-moist, deeply chocolatey, and topped with melty chocolate chips and crunchy pecans. It’s easy to make, packed with flavor, and perfect for any occasion — from weeknight dessert to weekend treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1 cup plain Greek yogurt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 1/4 cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a loaf or round cake pan.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- In another bowl, mix yogurt, eggs, oil, and vanilla until smooth.
- Pour the wet mixture into the dry and gently fold until just combined.
- Transfer the batter to the prepared pan and smooth the top. Sprinkle with chocolate chips and pecans.
- Bake for 40–45 minutes or until a toothpick inserted in the center comes out with moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve warm or at room temperature.
Notes
- Use full-fat yogurt for the richest texture.
- For a deeper chocolate flavor, add a pinch of espresso powder.
- To make it nut-free, simply omit the pecans.
- This cake tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg