Recipes Mentor

Irresistible Chocolate Yogurt Cake Recipe

Irresistible Chocolate Yogurt Cake Recipe
Prep
15 min
Cook
35 min
Total
50 min
Serves
10
Calories
326 kcal
Carbs
57.00 g

Ingredients

  • 1 cupgranulated sugar
  • 1 cupplain whole milk Greek yogurt ((at room temperature))
  • 1/2 cupavocado oil ((can use vegetable or canola oil))
  • 3large eggs ((at room temperature))
  • 2 teaspoonspure vanilla extract
  • 1 cupall-purpose flour ((spooned and leveled))
  • 1/2 cupDutch-process cocoa powder*
  • 2 teaspoonsbaking powder
  • 1 teaspooninstant espresso powder
  • 1/2 teaspoonkosher salt
  • 2 cupsconfectioners’ sugar
  • 1/3 cupcocoa powder ((Dutch-process or regular))
  • 1/3 cupunsalted butter ((softened))
  • 1/3 cupplain whole milk Greek yogurt
  • 1 teaspoonvanilla extract
  • Pinchof salt
  • —For serving: fresh berries ((optional))

Instructions

  1. 1

    Preheat the oven to 350°F. Grease a 9-inch round cake pan with cooking spray. Line the bottom with a round of parchment paper and lightly spray again.

  2. 2

    In a large bowl, add the granulated sugar, Greek yogurt, oil, eggs, and vanilla extract. Whisk together until well combined.

  3. 3

    Add the flour, baking powder, espresso powder, and salt; use a spatula to stir until just combined. Don’t over mix.

  4. 4

    Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

  5. 5

    Remove the cake from the oven and let cool in the pan for 15 minutes. Invert onto a wire rack, flip it upright, remove the parchment, and let cool completely.

  6. 6

    While the cake is cooling, make the frosting. In a bowl, beat softened butter until smooth. Add Greek yogurt, vanilla extract, and salt, beating until smooth.

  7. 7

    In a separate bowl, whisk together the confectioners’ sugar and cocoa powder. Gradually add to the butter mixture and beat until smooth.

  8. 8

    Spread the frosting over the cooled cake. Serve with fresh berries, if desired.