Indulge in this luscious Cocoa and Greek Yogurt Cake, a perfect blend of rich chocolate flavor and moist, tender texture. Made with pure cocoa powder and enhanced by the creaminess of Greek yogurt, this cake offers a sophisticated yet comforting dessert experience. Each bite is filled with the intense taste of cocoa and delightful bursts of chocolate chips, making it a must-try for any chocolate lover. Ideal for a 20 cm diameter by 7 cm high cake mold, this recipe is both straightforward and rewarding.
Why You’ll Love This:
This cake stands out for its incredible moistness and rich chocolate flavor. The use of Greek yogurt adds a unique tang and extra moisture, ensuring every bite is soft and delicious. The combination of cocoa powder and chocolate chips creates a depth of flavor that is both decadent and satisfying. Perfect for any occasion, this cake is easy to make and delivers impressive results every time.
Perfect Occasion:
This Cocoa and Greek Yogurt Cake is perfect for various occasions, from casual family gatherings to elegant dinner parties. Its rich flavor and moist texture make it an ideal choice for birthdays, holidays, or any celebration where you want to impress your guests with a homemade dessert. It’s also a great treat for a cozy afternoon with a cup of coffee or tea.
Decoration Tips:
For a stunning presentation, dust the cooled cake with powdered sugar or cocoa powder. You can also drizzle it with melted chocolate for an extra touch of indulgence. Garnish with fresh berries or a dollop of whipped cream to add a pop of color and enhance the overall flavor profile.
Ingredients List:
- For the Cake:
- 2 large Eggs
- 200 grams Sugar
- 120 ml Sunflower Oil
- 120 ml Milk
- 1 Greek Yogurt (120 grams, sweetened)
- 1/2 teaspoon Vanilla Extract (optional)
- 250 grams All-Purpose Flour
- A pinch of Salt
- 8 grams Baking Powder
- 50 grams Pure Unsweetened Cocoa Powder
- 200 grams Dark Chocolate Chips
- Prepare the Batter:
- Preheat your oven to 180°C (350°F). Grease or line a 20 cm diameter by 7 cm high cake mold with parchment paper.
- In a large mixing bowl, beat 2 large eggs and 200 grams of sugar until the mixture is pale and creamy.
- Gradually add 120 ml of sunflower oil, beating continuously, followed by 120 ml of milk and 1 Greek yogurt (120 grams). Continue to beat until well combined.
- Sift together 250 grams of all-purpose flour, a pinch of salt, 8 grams of baking powder, and 50 grams of pure unsweetened cocoa powder. Gradually add the dry ingredients to the wet mixture, folding gently until fully incorporated.
- Stir in 200 grams of dark chocolate chips, reserving a few to sprinkle on top of the batter before baking.
- Bake the Cake:
- Pour the batter into the prepared cake mold, smoothing the top with a spatula. Sprinkle the reserved chocolate chips evenly over the surface.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve:
- Allow the cake to cool in the mold for a few minutes before transferring it to a wire rack to cool completely.
- Once cooled, decorate as desired and serve.
Enjoy this rich and moist Cocoa and Greek Yogurt Cake, a delightful treat perfect for any occasion. Enjoy!
