Chocolate Yogurt Cake

photo (2)Chocolate Yogurt Cake

Community training session dinner, 2/6/13

This simple cake doesn’t need a mixer. You can make a loaf cake, a sheet cake, or even layers – try frosting them with this cream cheese frosting.

  • 1 1/2 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 2 1/4 tsp baking powder
  • 1/2 teaspoon salt
  • 1 cup plain yogurt (or use vanilla and see changes below)
  • 1 cup granulated sugar (3/4 cup if using vanilla yogurt)
  • 1 tsp pure vanilla extract (omit if using vanilla yogurt)
  • 3 large eggs
  • 3/4 cup vegetable or canola oil
  • 1/2 cup chocolate chips, optional

Preheat oven to 350. Grease a 9×9″ cake pan, or use two 8″ round cake pans, or one loaf pan.

In a large bowl, combine flour, cocoa, baking powder, and salt. Mix well.

In a separate bowl, combine yogurt, sugar, vanilla, and eggs. Mix well. Add yogurt mixture to the flour mixture and stir gently until just combined.

Add oil and fold in: place the spatula in the center of the bowl so the edge hits the bottom. Slide the spatula under the batter, up the side of the bowl, and then flip the batter you just scooped into the middle. Continue this motion, turning the bowl to get all sides, until the oil is fully incorporated.

Pour batter into prepared pan(s), then sprinkle with chocolate chips, if using. Bake until cake springs back when gently poked and a toothpick inserted in the center comes out clean: 15-20 minutes for 8″ rounds, 22-27 minutes for 9″ square, and 40-55 minutes for loaf.

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