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.

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!

Inspiration

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: