Yogurt Chocolate Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
• Whisk together yogurt, sugar, oil, eggs, coffee, and vanilla extract in a bowl. Add flour, cocoa powder, baking powder, cinnamon, baking soda, salt, and nutmeg; whisk until air bubbles form in the batter. Pour batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Serve warm or at room temperature.

Steps:

• For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Spray a 10-inch round cake pan with a layer of nonstick cooking spray.
• To a large mixing bowl, add the yogurt, oil and granulated sugar (using the yogurt carton as the measure) and the eggs; beat together with a hand whisk until everything is incorporated and smooth, 1 to 2 minutes.
• Next, add the cake flour and cocoa using the carton as the measure, then the vanilla, baking soda and baking powder; beat together until incorporated, 1 to 2 minutes more. Add the milk and mini chocolate chips (using the carton) and mix until incorporated.
• Pour the batter into the prepared cake pan and bake until a cake tester inserted into the center of the cake comes out clean, 35 to 40 minutes. Let cool in the cake pan for 30 minutes, then remove the cake to a cooling rack and allow it to cool for another 30 minutes.
• For the vanilla buttercream frosting: Add the confectioners' sugar (measured in the carton), butter and vanilla to the bowl of an electric mixer fitted with a paddle attachment and beat until smooth and creamy, 2 to 3 minutes. Spread over the top of the cooled cake in a thick layer and sprinkle with the mini chocolate chips (measure in the carton).

Steps:

• 1. Preheat oven to 350'F. Grease a 8.5x3.5 loaf pan.
• 2. In a large bowl, sift in flour, cocoa powder and baking powder. Add in salt, sugar. Stir to mix well.
• 3. Then, add in all the wet ingredients: yogurt, eggs, coffee and oil. Use a whisk and whisk everything together until blended.
• 4. Pour into the prepared loaf pan and bake for 50 minutes or until toothpick inserted in middle comes out clean. Cool in pan for 5 minutes before taking it out to cool completely on wire rack.

Steps:

• Prepare icing: In a stand mixer fitted with a whisk attachment, or in a bowl using a whisk, combine yogurt, cocoa powder, melted chocolate and icing sugar until smooth. Cover and refrigerate for at least 12 hours, to firm up.
• Preheat oven to 375 degrees F. Grease and flour two 10-inch cake pans.
• Prepare cake: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
• In a food processor, pulse applesauce, yogurt, honey, sugar, butter and vanilla until smooth. Gradually mix into dry ingredients until just combined; do not overmix.
• In a separate dry bowl, using an electric beater on high speed, whisk egg whites until soft peaks form. Using a spatula, fold egg whites into batter. (Batter should seem a little lumpy; do not overmix.)
• Pour batter into prepared cake pans. Bake for 20 to 25 minutes, until a toothpick inserted in the centre comes out almost clean. Transfer pans to wire racks to cool for 20 minutes, then turn out cakes onto wire racks to cool completely.
• Remove icing from the fridge and allow to warm at room temperature until easily spreadable, about 1 hour. Using a serrated knife, slice a small portion off the top of each cake so that the top is flat. Place 1 cake on a stand or flat plate; using an offset or regular spatula, spread a layer of icing over cut side. Place remaining cake cut side down on top of iced cake. Thinly spread about one-third of remaining icing all over cake to form a crumb coat (see Note). Refrigerate for about 1 hour until set, leaving remaining icing at room temperature. Once crumb coat has set, cover cake with remainder of icing. Serve immediately or refrigerate, bringing cake to room temperature before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sift flour, cocoa powder, and salt together in a bowl. Mix sugar, water, eggs, Greek yogurt, and vanilla extract together in another bowl using an electric mixer.
• Gradually add the flour-cocoa mixture into the bowl with the yogurt mixture. Mix until well blended. Pour batter into two 9-inch cake pans.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 30 to 35 minutes.

Steps:

• Mix 1 Tbsp of flour with 1 tsp of coca and dist the inside of a greased 9 inch bundt or tube pan with this mixture, shaking out any excess.
• Sift 2 C flour and 2/3 C of cocoa together with the baking soda , set aside.
• In a large mixing bowl cream the butter and sugar together.
• Beat in the eggs, one at a time.
• Add the flour mixture alternately with the yogurt in three parts.
• Do not over mix. Stir in the vanilla.
• Pour the batter into the prepared pan and bake in a 350 oven for 45-55 minutes, until a tester inserted comes out clean.
• .Cool for 10 minutes before inverting onto a rack to cool completely -----.

Steps:

• In a saucepan, melt together butter, oil, water and cocoa powder.
• In a large bowl, mix together all the dry ingredients. Now pour over the wet mixture, and stir well.
• Add eggs and yogurt, and stir well again.
• Pour mixture into a greased 12x8 inch baking pan or glass pyrex dish. This is a single layer cake, but Im sure you could use two 8" cake tins.
• Bake at 180 deg C for 30 minutes.
• Icing: Mix all ingredients together with a small amount of milk. Pour over cake immediately.

Steps:

• Heat oven to 180C (160C for fan)
• Line a large loaf tin with baking parchment
• In a large bowl, beat together the oil, yogurt, syrup, eggs and sugar
• Sift the flour, cococa, baking powder and salt into the bowl, and stir until smooth
• Pour the mixture into the tin and bake for around 1- 1 1/4 hours
• If the cake colours too quickly, cover with foil after 30 minutes cooking.
• Test with a skewer - do not overcook
• VARIATIONS.
• The recipe can be turned into a coconut cake by replacing the cocoa with dessicated coconut. Ginger cake can be made by replacing the cocoa with extra flour, use brown sugar instead of caster and treacle instead of syrup and add 2 teaspoons of ground ginger and 1/2 of mixed spice.

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Generously butter pan, then dust with cocoa powder, knocking out excess.
• Whisk together flour, 2/3 cup cocoa, baking powder, salt, and baking soda in a bowl. Whisk yogurt with water and vanilla in another bowl. Beat 3/4 stick butter with sugar in a large bowl using an electric mixer at medium speed until light and fluffy. Add eggs 1 at a time, beating after each addition. Reduce speed to low and add half of flour mixture. Add yogurt mixture, then remaining flour mixture, mixing until just combined.
• Transfer batter to pan and bake until a skewer inserted into center comes out clean, about 1 hour. Cool in pan on a rack 15 minutes, then turn out onto rack to cool completely.