Chocolate Yogurt Cake

A cocoa-based yogurt cake baked in a round pan and served plain or with optional decoration.

By @dessertfortwo

Original recipe source

Cook time: 35 minutes

Servings: 8

Ingredients

• 0.5 cup oil neutral canola or avocado oil
• 3 whole eggs large
• 1 cup plain Greek yogurt full-fat 2-5% recommended
• 1 tsp vanilla extract
• 1 tsp instant espresso powder
• 0.75 cup all-purpose flour
• 0.5 cup cocoa powder
• 1 cup granulated sugar
• 2 tsp baking powder
• 0.5 tsp fine sea salt

Instructions

1. Preheat the oven to 350°F. Lightly grease a 9-inch round cake pan and line the bottom with parchment paper. Oven is preheated and pan is prepared.
2. In a large bowl, whisk together the oil, eggs, yogurt, vanilla, and instant espresso powder until well combined. Wet mixture is smooth and combined.
3. Whisk together the flour, cocoa powder, sugar, baking powder, and salt. Add to the wet mixture and mix until no streaks of flour remain. Batter is evenly mixed.
4. Pour the batter into the prepared pan and bake for 35 minutes, or until a toothpick inserted in the center comes out with moist crumbs, not wet batter. Cake is baked through.
5. Cool in the pan for 10 minutes, then invert onto a wire rack, flip right side up, remove the parchment, and serve. Cake is cooled and ready to serve.