Fancy a wonderfully fluffy, chocolatey Gugelhupf? Then you should definitely try this easy and moist chocolate yogurt cake!
Juicy pastries like this chocolate yogurt cake are among my absolute favorites. And when it's a super chocolaty cake, I'm totally in indulgence heaven 🙂 . Another treat: the recipe I'm sharing with you today is very easy and quick to make.
Taste and Occasion
The quick chocolate cake with yogurt was created by combining two other recipes, so to speak: my lemon yogurt cake as well as the chocolate buttermilk sheet cake. It is a regular sponge cake. So a bit like the classic moist chocolate cake.
But this one is especially juicy because I bake the chocolate cake with oil and yogurt. Here, I recommend you whole milk yogurt or Greek yogurt. The oil should be a neutral-tasting one, such as sunflower or canola oil. The best decoration is - of course - chocolate icing 😉 .
For that extra chocolaty kick, there are a few chocolate drops, chunks or chopped chocolate pieces in the batter. Depending on which ones you use, they provide a bit of bite or (if they melt) an even juicier result than they already do.
As I said before, the basic recipe is a chocolate yogurt cake without butter. But of course, you can substitute the oil. I like to bake the quick cake when I want to prepare something the day before a coffee party or the like. It keeps fresh, well packaged, namely wonderful 2 days.
Besides, you can freeze the chocolate cake well. So theoretically, if something should remain. Should be but rather not the case. 😉 Just as little as with my similar recipes - for example the keto chocolate cake without flour.
How to make the Chocolate Yogurt Cake
The preparation for this delicious chocolate yogurt gugelhupf is super simple. While preheating the oven to 350°F/175°C, grease a small cake pan and dust it with flour.
Then, beat two eggs with sugar for a few minutes. For the next step, whisk oil with yogurt and add it to the egg-sugar-mixture. Mix all dry ingredients and also stir those in briefly.
These chewy chocolate oatmeal cookies are stunning - crunchy and soft at the same time! If you like, you can bake these American oatmeal cookies plain or with raisins.
In the last step, fold in chocolate drops. Now, you pour the batter into the prepared pan and bake the chocolate cake for about 35-40 minutes. Let it cool and then cover it with melted chocolate coating. And now: Enjoy! 🙂
I spread some currants from our garden on top last time. It just looks super pretty, don't you think?
Moist Chocolate Yogurt Cake
- 1 small cake pan
- 2 eggs, large
- 110 grams sugar
- 190 grams flour
- 30 grams baking cocoa
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 pinch salt
- 100 grams yogurt , preferably whole milk
- 90 grams sunflower oil, or rapeseed oil
- 30 grams chocolate drops
- 150 grams dark chocolate coating
- Preheat the oven to 350°F/175°C. Grease a small cake pan (approx. 8 inches/20 cm diameter) and dust with flour.
- Beat the eggs with the sugar for a few minutes. Whisk the oil with the yogurt and add. Mix all dry ingredients and also stir in briefly. Fold in chocolate drops.
- Pour the batter into the prepared pan and bake for about 35-40 minutes. Let cool, turn out and cover with melted chocolate coating.
See you next time!
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