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Juicy pastries like this chocolate yogurt cake are among my absolute favorites. When a cake is deeply chocolatey and tender, it’s pure indulgence. The recipe below is quick, easy, and perfect for everyday baking or a small gathering.
Taste and Occasion
This moist chocolate yogurt cake is essentially a fusion of a classic yogurt sponge and a rich chocolate sheet cake. The crumb is soft and tender—similar to a traditional moist chocolate cake—but made extra juicy by using oil and yogurt in the batter. I recommend whole-milk or Greek yogurt for the best texture, and a neutral-tasting oil such as sunflower or canola.
The easiest finishing touch is a glossy dark chocolate coating, which complements the cake’s rich flavor and keeps each slice indulgent.
Ingredients
To boost the chocolate experience, I fold chocolate drops or chopped chocolate into the batter. They can stay as small bites or melt slightly during baking, adding pockets of extra moisture and texture.
This recipe is a butter-free chocolate yogurt cake, though you can substitute the oil if you prefer. I often bake it the day before a coffee gathering—properly wrapped, it stays fresh for about two days. You can also freeze leftovers if necessary, though in practice there seldom are any!
How to make the Chocolate Yogurt Cake
Preparing this chocolate yogurt gugelhupf is straightforward. Preheat your oven to 350°F (175°C). Grease a small cake pan and dust it lightly with flour.
Beat two large eggs with sugar until pale and slightly thickened. Whisk the oil together with the yogurt, then combine with the egg-sugar mixture. Sift together the dry ingredients (flour, cocoa, baking powder, baking soda, and a pinch of salt) and fold them in briefly. Finally, fold in the chocolate drops.
Pour the batter into the prepared pan and bake for about 35–40 minutes, until a skewer comes out clean or with a few moist crumbs. Allow the cake to cool, turn it out, and coat the top with melted dark chocolate. Slice and enjoy.
Top Tip
For a pretty and slightly tart contrast, scatter fresh currants or other berries over the warmed chocolate glaze. It looks charming and adds a pleasant flavor balance.
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Moist Chocolate Yogurt Cake
Equipment
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1 small cake pan (approx. 8 in / 20 cm)
Ingredients
- 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/canola oil)
- 30 grams chocolate drops
- 150 grams dark chocolate coating
Instructions
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Preheat the oven to 350°F/175°C. Grease a small cake pan (approx. 8 inches / 20 cm) and dust with flour.
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Beat the eggs with the sugar for a few minutes until slightly thickened. Whisk the oil with the yogurt and add to the egg mixture. Mix the dry ingredients, then fold them in briefly. Fold in the chocolate drops.
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Pour the batter into the prepared pan and bake for about 35–40 minutes. Allow to cool, turn out, and cover with melted dark chocolate coating before serving.
Ingredient substitutions
Similar Recipes
If you enjoy this straightforward chocolate cake, you might also like my classic moist banana muffins or an easy chocolate wacky cake—both simple, reliable bakes for everyday treats.
See you next time!