- Total time
- 27 min
- Prep time
- 10 min
- Cook time
- 17 min
- Difficulty
- Easy
- Rating
- ★ 5.0 (2)
- Reviews
- 2 reviews
The most decadent twist on the classic yogurt cake. The yogurt container serves as your measuring cup for a simple, quick, and irresistibly chocolatey treat.
Ingredients
Serves : 6 servings
- 200 g dark chocolate
- 3 eggs
- 1 pot yogurt (store-bought pot)
- 0.5 pot sugar
- 0.5 pot sunflower oil
- 2 pots all-purpose flour
- 1 tsp baking powder
- 1 pinch salt
Instructions
Step 1
Melt the chocolate using a double boiler (bain-marie). Stir regularly to ensure a smooth texture.
Step 2
Empty the yogurt into a large mixing bowl. Use the empty pot to measure and add the sugar and oil. Mix well until the mixture is smooth.
Step 3
Whisk in the eggs one by one, mixing well after each addition.
Step 4
Fold in the flour, baking powder, and salt. Mix until the batter is smooth and lump-free.
Step 5
Incorporate the melted chocolate into the preparation and stir gently until the batter is uniform in color.
Step 6
Pour the batter into a previously greased cake tin or one lined with parchment paper. (Tapping the tin on the counter can help remove air bubbles.)
Step 7
Bake in the oven for approximately 17 to 20 minutes at 180°C (350°F) for a fudgy texture. The cake should be set on the edges but still slightly wobbly in the middle. It will reach the perfect consistency as it cools.
Tips
- Use the empty yogurt pot as a measuring cup for all subsequent ingredients.
- Keep a close eye on the baking time: the center should still be slightly wobbly to maintain its fudgy texture.
Substitutions
- Dark chocolate → Milk chocolate (reduce the added sugar) — Results in a more intense flavor and is less sweet.
Nutrition
Approximate values per 100 g; they vary with ingredients and preparation.
Frequently asked questions
How can I make this cake fluffier?
To achieve a fluffier, more sponge-like texture for your chocolate yogurt cake, simply adjust the baking time. Bake it a few minutes longer until the center is fully set. A good test is to insert the tip of a knife into the center; if it comes out clean, your cake has reached the ideal fluffy consistency. Be sure to watch it closely to prevent it from becoming dry.
Can I use milk chocolate instead of dark chocolate?
You can certainly use milk chocolate, but it's worth noting that dark chocolate remains the best choice for this recipe. It provides a more intense cocoa flavor and is much less sweet than milk chocolate. Using milk chocolate might make the cake overly sweet. If you do choose milk chocolate, consider reducing the amount of added sugar to balance the flavors.
Reviews
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