Arkensen loves chocolate cake. So, before he went for a 5 days camping trip with his class this week, I baked him his favourite Chocolate Yogurt Cake. This is his longest camping trip away from home by himself. He told Ben that when he return home from the camping trip, he wants to choose a restaurant to eat his favourite food. Oh, I am missing him!
Ingredients
- 1 tablespoon all-purpose flour
- 1 teaspoon Dutch processed cocoa
- 2 cups all-purpose flour
- 2/3 cup Dutched processed cocoa
- 1.5 teaspoons baking soda
- 1/2 cup butter or margarine (1 stick), softened
- 1.5 cups sugar
- 2 eggs
- 1.5 cups plain yogurt
- 1 teaspoon vanilla extract
Click on the link below for the instructions.
Instructions
 Mix 1 tablespoon of flour with 1 teaspoon of cocoa and dust inside of a greased 9-inch bundt or tube pan with this mixture, shaking out any excess. Since I do not any of the above, I just use a 9″ spring form pan.
Sift 2 cups of flour and 2/3 cup 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, alternatively with the yogurt, in three parts. |
 Do not overmix. |
 Stir in the vanilla. |
 Pour the batter into the prepared pan.
Bake in a preheated 350F oven for 45 to 55 minutes, until a tester inserted in the center comes out clean. Cool for 10 minutes before inverting onto a rack to cool completely. |
This recipe yields 8 to 12 servings. You may dust the cake with powdered sugar before serving.
The cake looks so scrumptuous! If I could cook, I’d use your recipe to make it and then relish it 😉
Hi Joy: Of course you could. I actually first started to cook in my late 30’s!
Do you know whether the type of pan I use affects the way the cake tastes? I was thinking about baking it in muffin tins. Do you also know if it makes a difference if I poured the wet ingredients into the dry ingredients rather than pouring the dry ingredients into the wet ingredients?
Hi Rukya, you can certainly bake it in muffin tins but remember to reduce the baking time to 15 to 20 mins.
Generally, we put the dry ingredients into the wet ingredients because it’s easier to empty the dry ingredients into the wet ones without the need to scrape the bowl.
hi! what do you mean of “1.5 cups” of plain yogurt? is it 1-1/2 cup? or 1/2 cup? help! thanks, imelda
Hi Imelda, 1.5 cups is 1 1/2 cups.
Hi Suanne,
This recipe looks fantastic!
I am doing a Power Point presentation for my computing class. It is to test our presentation skills to a group. I have decided to present on how to make cakes, chocolate in particular, would I be allowed to use your recipe and pictures for my presentation? Of course I will have your site and name as my information source to credit this as your work.
I look forward to your consent reply.
Thankyou
Melody
Hi Melody, you do have my consent to use chowtimes’ photos for your presentation. I would love to see your Power Point presentation and you can email it to ben.and.suanne@gmail.com. Good luck on your test.
Hi Suanne,
Thank you very much 😀
Best Regards,
Melody
sir , i want to know the temprature and time required to bake this cake in a microwave.
Hi Mathur, I have not bake a cake using microwave and I’m afraid I cant help you out here. Perhaps you can try steaming the cake and for this recipe, you might need to steam it for 40 minutes or until a tester comes out clean.
I just tried to bake this cake, but the top of my cake turned out to be very dry. Yours looked very moist, so I’m thinking that maybe I’m using a very small oven and you’re using a standard sized oven under the stove? and what kind of paper that you used to wrap the cake around?
Thanks so much Suanne.
oh…actually, few more questions if you don’t mind. What do you mean by “Mix 1 tablespoon of flour with 1 teaspoon of cocoa and dust inside of a greased 9-inch bundt or tube pan with this mixture, shaking out any excess. “? This is my first time baking a cake, so I don’t really understand it. Would you please explain it a bit and what’s the purpose of this? Your cake looks really good, and it looks pretty simple to make, but actually it wasn’t easy for me. I totally overestimated myself. (hahaha) and it is very last minute because I need to bring it to a potluck party on X’mas day. Thanks sooooo much for answering my questions.
Hi Sofei, yes I used a standard size oven to bake the cake. I used parchment paper to wrap around the cake. The dusting with flour is to prevent the cake from sticking. I used a mixture of flour and cocoa because it’s a chocolate cake. If your cake do look dry on top, try to cover it with aluminium foil after 30 minutes of baking.
Thanks soooo much Suanne, I’ll try to bake again tonight.hehe
Hi Suanne,
I wanted to know why do you pour the batter into the baking pan with Parchment paper? Is there a particular reason to bake the cake with parchment paper?
Hi Rainbow, I like to use parchment because the cake wont stick to the parchment paper. I can skip oiling the pan if I use parchment paper.
wad if i want it vanilla or orange flavoured? how to adjust the recipe?teach me…..
Hi mimi, for other flavour, I would reckon that you substitute the cocoa powder with all purpose flour. For vanilla flavour, you can use vanilla flavoured yogurt and add an extra teaspoon of vanilla extract. For orange flavour, you may use orange flavoured yogurt, use orange extract instead of vanilla extract and add a couple teaspoons of grated orange zest. I would love to hear from you how the cake turns out.
Suanne
Loved the recipe! I substituted the butter for applesauce, in a bid to make it a little more healthy, and it turned out pretty well! Also added walnuts, which complement the chocolate really well.
I put peanut butter frosting on top for a birthday cake and it was decadent and fabulous!
Baked the cake last week and we loved it. I’m going to bake another one for a friend today. Thanks. mmmmmmm
This cake is absolutely beautiful!! only chocolate cake that i have had success with, and oh so easy recipe to follow. i recommend this cake to everyone 🙂