Cocoa-Yogurt Cake
Recipe for Cocoa-Yogurt Cake – moist and richly chocolatey
If you dream of a richly chocolatey, moist cake that always turns out well and doesn’t require complicated ingredients, then this cocoa-yogurt cake will be a hit. It’s the perfect combination of intense cocoa and yogurt, thanks to which the cake is soft, fluffy, and stays fresh for a long time. This simple recipe for cocoa cake will work well for everyday and special occasions – for coffee, a family gathering, or when you simply crave something truly chocolatey. Be sure to try this moist chocolate cake and see how little it takes to bake a perfect homemade cake.
Table of content
Moist Cocoa-Yogurt Cake recipe step by step
If you like richly chocolatey cakes with a moist and soft texture, then you must try this recipe and save it for later!
Cocoa-yogurt cake recipe with video
Wyposażenie
- Rectangular baking pan with dimensions approximately 27/10 cm.
Składniki
Ingredients for cocoa-yogurt cake
- 120 g all-purpose flour (¾ cup)
- 60 g unsweetened cocoa (½ cup + 2 tablespoons)
- 2 teaspoons baking powder (slightly heaped)
- 200 g butter (softened)
- 250 g powdered sugar (1⅔ cups)
- 4 eggs (size L, at room temperature)
- 230 g yogurt (natural – at room temperature)
Ingredients for chocolate glaze
- 100 ml heavy cream
- 100 g chocolate (dark or dessert)
Instrukcja
How to make cocoa-yogurt cake step by step
Step 1 – preparations
- Grease the baking pan with butter and dust with flour or breadcrumbs – or line with baking paper.
- Preheat the oven to 160℃ (fan-forced) or 170℃ (top/bottom heat mode).
- Sift together flour, cocoa, and baking powder through a sieve.120 g all-purpose flour, 60 g unsweetened cocoa, 2 teaspoons baking powder
Step 2 – preparing the creamed cocoa cake batter
- Transfer butter and sugar to a large bowl and start mixing at high speed.200 g butter, 250 g powdered sugar
- Mix for several minutes – until the mixture becomes pale in color and increases in volume.
- Then add one egg and one tablespoon of sifted flour with cocoa to the butter mixture – mix briefly on low speed – just until combined.4 eggs
- Once you’ve added all the eggs, pour in about half of the remaining flour and mix briefly on low speed.
- Add the yogurt and mix briefly.230 g yogurt
- Add the rest of the flour and mix briefly – stop mixing when you can still see traces of flour on the sides of the bowl.
- Then stir the batter with a spoon.
- Transfer the batter to the prepared pan.
Step 3 – baking the cocoa-yogurt cake
- Place the pan with the batter into the preheated oven – position the pan closer to the bottom of the oven.
- Bake the cake for about 80 minutes – until a wooden skewer comes out clean (the cake does not rise too much).
- After baking, cool the cake and remove it from the pan.
Step 4 – making the chocolate glaze
- Heat the heavy cream and when it’s hot, add the broken chocolate to it.100 ml heavy cream, 100 g chocolate
- Mix together until the chocolate melts and you get a smooth glaze.
- Cool it and when it slightly thickens, pour it over the cake.
- If you want to make a milk chocolate glaze, then read the tips below the recipe!
Film
Uwagi
Wartości Odżywcze
Why bake cocoa-yogurt cake?
I baked this cocoa and yogurt cake especially for my husband and his running buddies for a winter mountain marathon. I always bake them something good and sweet to give them energy before and after the run. Chocolate cakes work very well here, so this time I opted for a simple, fluffy, and moist chocolate cake. Thanks to the addition of natural yogurt (specifically Greek yogurt), the cake gained a nice moistness and wasn’t heavy. And a large amount of bitter cocoa made the cake super chocolatey. It was hard to resist! So be sure to try this recipe and save it for later (you can do this, for example, on my Instagram, or in my app :)).
What ingredients are needed to bake chocolate cake with yogurt?
To make this simple chocolate cake, you will only need a few basic and very easily accessible ingredients. Below is a condensed list of the products I used and possible substitutes:
- cocoa powder – you need regular unsweetened cocoa powder here; you can also use defatted, but do not use cocoa drink powder (the kind for drinking)
- butter – I used extra butter with 82% fat; you can also substitute it with a butter-type mix or vegetable butter
- sugar – as usual with creamed cakes, I recommend powdered sugar, but you can also use regular granulated sugar – in that case, use 250 g, and if you measure it in cups, use 1 and 1/4 cups; remember to extend the mixing time then, as granulated sugar dissolves slower
- natural yogurt – I used thick Greek-style yogurt; you can use thick natural yogurt or natural skyr
- heavy cream – I used UHT 30% cream; you can optionally replace it with 36% cream, but then the cake’s calorie content will slightly increase; you can also use regular milk, but then use half the given amount, which is about 50-60 ml
Tips for always making a successful cocoa-yogurt cake
How to bake a moist chocolate cake successfully? The temperature of the ingredients used is crucial here. All should be at room temperature. Therefore, ingredients stored in the refrigerator – primarily butter, eggs, and yogurt – must be taken out at least two hours beforehand to warm up. You can briefly heat the butter in the microwave; for eggs, you can additionally place them in a bowl, cover with hot water, and leave for about 10 minutes. You can also briefly heat the yogurt in the microwave. If your ingredients have different temperatures, the cake may curdle!
The second thing is mixing – cream the butter with sugar for a long time – I mix it with powdered sugar for at least 3 minutes, and with regular sugar, often up to 10 minutes! However, all subsequent ingredients are mixed very briefly and at low speed, so as not to “overmix” the batter. Overmixed creamed cake can become tough or even result in a soggy layer!
What to serve with cocoa-yogurt cake?
After baking and cooling, I topped my cake with a dark chocolate glaze, because we don’t like overly sweet cakes – this one isn’t very sweet either. However, if you prefer sweeter cakes, you can make a milk chocolate glaze – in that case, heat only 50 ml of heavy cream in a saucepan and add 100 g of milk chocolate to the hot cream. Follow the rest of the preparation as in the recipe. Instead of chocolate glaze, you can sprinkle the cake with regular powdered sugar and serve it with whipped cream or chocolate sauce :)
How many calories does cocoa-yogurt cake have?
In the table below the recipe, I provided the calorie count for 100 g of cake; if you cut it into 10 roughly equal portions, each slice will have approximately 430 kcal (carbohydrates – 42 g, proteins 7 g, fats – 26 g). I provide approximate calorie values based on the products I used. If you forgo the chocolate glaze in favor of a little powdered sugar, the cake’s calorie content will decrease ;) but is it worth it?
I hope this step-by-step recipe for moist cocoa cake with yogurt will also be useful to you and that you will gladly return to it. Be sure to write a comment under the recipe afterwards!
Recommended chocolate cake recipes
Be sure to try my other recipes for delicious homemade chocolate cakes, perfect for chocoholics. Here I recommend three such recipes, and many more on the blog:
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Moist Cocoa Yogurt Cake Recipe
Cocoa Yogurt Cake is the perfect choice for all chocolate lovers. This simple recipe for a moist chocolate cocoa cake impresses with its intense flavor, soft texture, and ease of preparation. Thanks to the addition of yogurt, this cocoa cake remains fluffy, moist, and stays fresh for several days after baking.
In this post, you will find a proven step-by-step recipe for cocoa yogurt cake, complete with process photos and a short instructional video to make baking easy, even if you are just starting your adventure in the kitchen. This homemade cocoa cake is ideal for dessert, a coffee break, or family gatherings. Try this moist chocolate cake and see for yourself how quickly and easily you can prepare a delicious chocolate treat at home.
