This incredibly moist chocolate cake combines the tangy richness of yogurt with deep cocoa flavors, creating a dessert that’s both indulgent and surprisingly light. Topped with a luxurious chocolate ganache studded with crunchy almonds, this cake delivers bakery-quality results with simple home ingredients.
Ingredients
For the Chocolate Cake
- 250g (1¼ cups) plain Greek yogurt
- 20g (2 tablespoons) unsweetened cocoa powder
- 4 large eggs
- 130g (⅔ cup) granulated sugar
- 1 teaspoon vanilla extract
- 120ml (½ cup) neutral oil (vegetable or sunflower)
- 225g (1½ cups) all-purpose flour
- 8g (½ tablespoon) baking powder
For the Chocolate Ganache
- 50g (1¾ oz) milk chocolate, chopped
- 85g (3 oz) dark chocolate, chopped
- 3 tablespoons whole milk
- 15g (1 tablespoon) unsalted butter
- 60g (½ cup) sliced almonds
Step-by-Step Instructions
Preparing the Cake Base
Preheat your oven to 175°C (350°F/Gas Mark 4). Grease a 24-26cm (9-10 inch) round cake pan and dust lightly with cocoa powder, tapping out any excess. This prevents sticking and adds extra chocolate flavor to the edges.
Creating the Yogurt-Cocoa Mixture
In a large mixing bowl, combine the Greek yogurt with cocoa powder. Whisk thoroughly until the mixture is completely smooth and no cocoa lumps remain. The yogurt’s acidity will enhance the chocolate flavor while keeping the cake incredibly moist.
Incorporating the Wet Ingredients
Add the eggs one at a time to the yogurt mixture, beating well after each addition. This gradual incorporation ensures a smooth, emulsified batter. Add the granulated sugar and vanilla extract, mixing until well combined and slightly lighter in color.
Adding the Oil
Slowly drizzle in the neutral oil while continuously mixing. The oil contributes to the cake’s tender crumb and helps maintain moisture for days after baking.
Combining Dry Ingredients
In a separate bowl, sift together the all-purpose flour and baking powder. This aerates the flour and ensures even distribution of the leavening agent throughout the batter.
Final Assembly
Gradually fold the flour mixture into the wet ingredients using a large spoon or spatula. Mix just until the flour is incorporated and no streaks remain. Overmixing can result in a tough, dense cake.
Baking the Cake
Pour the batter into your prepared pan, spreading it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. The top should spring back lightly when touched.
Cooling Process
Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack. Cool completely before applying the ganache to prevent melting.
Preparing the Chocolate Ganache
While the cake cools, prepare the ganache using a double boiler method. Place the chopped milk chocolate, dark chocolate, milk, and butter in a heatproof bowl. Set the bowl over a saucepan of gently simmering water, ensuring the bottom doesn’t touch the water.
Creating the Perfect Ganache
Stir the chocolate mixture continuously until completely melted and smooth. The ganache should be glossy and coat the back of a spoon. Remove from heat and let it cool slightly until it reaches a spreadable consistency.
Final Assembly and Decoration
Pour the warm ganache over the cooled cake, allowing it to flow naturally over the edges. Use an offset spatula to spread it evenly if needed. Immediately sprinkle the sliced almonds over the surface while the ganache is still soft, gently pressing them in to ensure they adhere.
Nutritional Information and Timing
Preparation Time: 20 minutes
Baking Time: 30-35 minutes
Cooling Time: 45 minutes
Total Time: 1 hour 35 minutes
Servings: 12-14 slices
Approximate Nutritional Information per slice:
- Calories: 285-310
- Protein: 7g
- Carbohydrates: 38g
- Fat: 14g
- Fiber: 2g
- Sugar: 22g
The Greek yogurt adds probiotics and protein while reducing the need for excessive butter or oil. The combination of milk and dark chocolate provides antioxidants from cocoa flavonoids.
Variations and Substitutions
Dairy-Free Version
Replace the Greek yogurt with coconut yogurt or cashew yogurt for a dairy-free alternative. Use plant-based milk in the ganache and substitute the butter with coconut oil or vegan butter.
Gluten-Free Option
Substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. The texture will be slightly different but equally delicious.
Flavor Variations
Add 1 teaspoon of espresso powder to the cocoa mixture for a mocha flavor, or incorporate 1 teaspoon of orange zest for a chocolate-orange combination. A pinch of cinnamon or chili powder can add warmth and complexity.
Ganache Alternatives
For a lighter topping, replace the ganache with chocolate whipped cream made by folding melted chocolate into whipped cream. You can also use a simple chocolate glaze made with powdered sugar, cocoa, and milk.
Nut Variations
Instead of almonds, try chopped hazelnuts, pistachios, or walnuts. For a nut-free version, sprinkle the ganache with chocolate shavings, fresh berries, or edible flowers.
Frosting Options
Instead of ganache, try cream cheese frosting mixed with cocoa powder, or a classic chocolate buttercream for special occasions.
Frequently Asked Questions
Why does this cake use yogurt instead of butter? Greek yogurt creates an incredibly moist texture while adding protein and reducing overall fat content. The natural acidity in yogurt also enhances the chocolate flavor and helps create a tender crumb structure.
Can I make this cake ahead of time? Yes, this cake actually improves with time. Store covered at room temperature for up to 3 days, or refrigerate for up to a week. The yogurt keeps it moist longer than traditional cakes. You can also freeze unfrosted cake layers for up to 3 months.
What’s the best way to melt chocolate for the ganache? The double boiler method ensures gentle, even melting without burning. If you don’t have a double boiler, use a microwave at 50% power in 30-second intervals, stirring between each interval until smooth.
How do I know when the ganache is the right consistency? Perfect ganache should coat the back of a spoon and flow smoothly when poured. If it’s too thick, add a tablespoon of warm milk. If too thin, let it cool for a few minutes or add more chopped chocolate.
Can I use low-fat yogurt instead of Greek yogurt? Greek yogurt is preferred because of its thick consistency and higher protein content. Regular yogurt will make the batter thinner and may result in a less structured cake. If using regular yogurt, drain it through cheesecloth for 2 hours first.
This chocolate yogurt cake proves that healthier ingredients can create extraordinary desserts. The combination of tangy yogurt and rich chocolate creates a complex flavor profile that’s both sophisticated and comforting. Whether served as an everyday treat or dressed up for special occasions, this cake delivers consistent, impressive results that will have everyone asking for the recipe.