Chocolate French Yogurt Cake

 Ingredients

1¼ cups all-purpose flour

¼ cup unsweetened cocoa powder (natural or Dutch-process)

2 teaspoons baking powder

Pinch of salt

1 cup plus 2 tablespoons sugar

½ cup plain yogurt or sour cream

3 large eggs

1 teaspoon pure vanilla extract

½ cup avocado oil or light olive oil

(Optional) 1 teaspoon instant espresso powder, dissolved in 1 tablespoon hot water, for richer chocolate flavor


Chocolate Glaze (optional)

½ cup semisweet chocolate chips or chopped dark chocolate

2 teaspoons butter or oil

2 teaspoons milk or cream (add more for a thinner glaze)

Preheat the oven to 350°F and center a rack in the oven. Generously butter an 8½ x 4½-inch loaf pan, place it on a lined baking sheet, and set aside. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk the sugar, yogurt (or sour cream), eggs, and vanilla until smooth. If using espresso powder, whisk it in now. Gently whisk the dry ingredients into the wet ingredients until mostly combined, then switch to a rubber spatula and fold in the oil until the batter is smooth and glossy.


Scrape the batter into the prepared pan and smooth the top. Bake for 45 to 50 minutes, or until a knife inserted into the center comes out clean. Let the cake cool in the pan for 5 minutes, then run a blunt knife around the edges, unmold, and cool completely on a rack.


To make the chocolate glaze, melt the chocolate and butter (or oil) together in a small bowl over barely simmering water or in short bursts in the microwave. Stir in the milk or cream until smooth and shiny. Drizzle over the cooled cake and let set before slicing.

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