Chocolate Yogurt Cake

Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A chocolate yogurt cake that is a little more healthy than some others out there. When well-wrapped, this keeps very well for several days.

By Kristina Kopnisky

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Recipe Summary

prep:
20 mins
cook:
50 mins
additional:
15 mins
total:
1 hr 25 mins
Servings:
10
Yield:
1 9-inch cake
Nutrition Info
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.

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  • Whisk together yogurt, sugar, oil, eggs, coffee, and vanilla extract in a bowl. Add flour, cocoa powder, baking powder, cinnamon, baking soda, salt, and nutmeg; whisk until air bubbles form in the batter. Pour batter into the prepared cake pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Serve warm or at room temperature.

Nutrition Facts

Per Serving:
332 calories; protein 7.9g; carbohydrates 46.5g; fat 14.9g; cholesterol 53.9mg; sodium 370.5mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Senem Ozer
Rating: 5 stars
04/13/2020
I replaced white sugar with date sugar, and I used apple sauce instead of oil. It's a dense cake. 3 and 5 year olds ate it without complaining about it, so it gets a 5 star! Read More

Most helpful critical review

Kim
Allstar
Rating: 3 stars
11/11/2019
This cake really has potential. As-is though I did have some problems with it. First off the batter was really really dry--and I ended up adding approximately 1/2 cup of coffee to get it to the correct consistency. Second I think this could stand to be baked in a larger pan for less time. The cake domed a lot and the dome ended up being almost burnt while the center of the cake was still under-done after baking 55 minutes. Lastly the flavor needs tweaking for our taste. Not enough cocoa flavor. With all this being said I would definitely make this again with the following changes: use melted butter in place of oil 3/4 cup cocoa powder 1 tsp baking soda 1 1/2 tsps vanilla and only 2 cups of whole wheat flour. Keep the other ingredients the same. Put it into a 9x13 and start checking for doneness after about 20-25 minutes. I think these changes would make this cake even better. Thanks for the recipe! Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Senem Ozer
Rating: 5 stars
04/13/2020
I replaced white sugar with date sugar, and I used apple sauce instead of oil. It's a dense cake. 3 and 5 year olds ate it without complaining about it, so it gets a 5 star! Read More
Kim
Allstar
Rating: 3 stars
11/10/2019
This cake really has potential. As-is though I did have some problems with it. First off the batter was really really dry--and I ended up adding approximately 1/2 cup of coffee to get it to the correct consistency. Second I think this could stand to be baked in a larger pan for less time. The cake domed a lot and the dome ended up being almost burnt while the center of the cake was still under-done after baking 55 minutes. Lastly the flavor needs tweaking for our taste. Not enough cocoa flavor. With all this being said I would definitely make this again with the following changes: use melted butter in place of oil 3/4 cup cocoa powder 1 tsp baking soda 1 1/2 tsps vanilla and only 2 cups of whole wheat flour. Keep the other ingredients the same. Put it into a 9x13 and start checking for doneness after about 20-25 minutes. I think these changes would make this cake even better. Thanks for the recipe! Read More
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