Indulge your sweet tooth with a dessert that promises to be both decadently rich and surprisingly light—meet the Fudgy Chocolate Chip Yogurt Cake! This American classic combines the irresistible flavors of chocolate and yogurt to create a cake that’s moist, fudgy, and bursting with gooey chocolate chips in every bite. Perfect for any occasion, this delightful treat can be whipped up in just under an hour, making it an ideal choice for both novice bakers and seasoned pros. Ready to impress your friends and family? Let’s dive into this easy-to-follow recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup plain yogurt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a medium mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This will help to aerate the dry ingredients and ensure an even distribution of the leavening agents.
- In a large mixing bowl, combine the granulated sugar, plain yogurt, and vegetable oil. Whisk these ingredients together until well blended and smooth.
- Add the eggs, one at a time, to the yogurt mixture, whisking well after each addition. Then stir in the vanilla extract until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
- Once cooled, slice the cake into 10 servings. Serve as is, or dust with powdered sugar or a drizzle of chocolate ganache for an extra touch.
- Enjoy your fudgy chocolate chip yogurt cake with a scoop of ice cream or a dollop of whipped cream, if desired!
Tips
- Sift Your Dry Ingredients: Sifting the flour and cocoa powder not only helps to aerate the mixture but also ensures that there are no lumps, leading to a smoother batter.
- Use Room Temperature Ingredients: For the best results, make sure your yogurt and eggs are at room temperature. This helps them blend more easily into the batter, resulting in a fluffier cake.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a denser cake, so a few lumps are perfectly fine!
- Check for Doneness: To test if your cake is done, insert a toothpick into the center. It should come out with a few moist crumbs, not wet batter. This ensures your cake remains fudgy and delicious.
- Cool Completely: Allow the cake to cool completely on a wire rack before slicing. This helps to set the texture and makes it easier to cut clean slices.
- Add a Personal Touch: For an extra special finish, consider dusting the cooled cake with powdered sugar or drizzling it with chocolate ganache. A scoop of ice cream or a dollop of whipped cream on the side never hurts either!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 40mg
