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Dark Chocolate Yogurt Cake

Dark Chocolate Yogurt Cake

This dark chocolate yogurt cake is moist, slightly fudgy, and tender thanks to plain Greek yogurt and dark cocoa powder. It bakes thin in an 8x8 pan in about 18-20 minutes (some ovens need 25-35), and is lovely topped with whipped cream or cocoa syrup.
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Cook Time:20 minutes
Total Time:20 minutes
Course: Dessert
Keyword: dark chocolate, glaze, Greek yogurt, yogurt cake

Equipment

  • 8x8 cake pan

Ingredients

Ingredients

  • 3 tablespoons butter
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoons salt
  • 3 tablespoons dark cocoa powder
  • 3/4 cup plain Greek yogurt I used Fage 2%
  • 1/4 cup milk
  • 1 cup powdered sugar
  • 1 tablespoon dark cocoa powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon water

Instructions

  1. Preheat oven to 350 degrees. Butter and flour the bottom and sides of an 8×8 cake pan, or dust the pan with cocoa powder.
  2. Cream butter and brown sugar together until fluffy, then beat in the egg and 1 teaspoon vanilla extract.
  3. Add 3 tablespoons dark cocoa powder, 1 1/2 cups flour, 1 teaspoon baking powder, and 1/4 teaspoons alt; mix until combined.
  4. Stir in 3/4 cup plain Greek yogurt and mix until the batter is smooth, then add 1/4 cup milk and mix until the batter comes together. Pour the batter into the prepared pan.
  5. Bake for 18-20 minutes, or until the cake is set; the cake will be thin and may appear a bit spongey. Some ovens may require 25-35 minutes, so keep an eye on it. Serve with fresh whipped cream and cocoa syrup if desired.
  6. For the glaze, mix 1 cup powdered sugar, 1 tablespoon dark cocoa powder, 1 teaspoon vanilla extract, and 1 teaspoon water until a smooth glaze forms. If the mixture is too thin, add more powdered sugar; if it is too thick, add water one drop at a time.

Notes

The cake is intentionally thin and may look spongey when done; test for doneness by checking that the center is set. Dusting the pan with cocoa powder prevents a white flour ring. Use Fage 2% or a similar plain Greek yogurt for best texture, and adjust the glaze consistency with extra powdered sugar or water as needed.