Fudgy Chocolate Chip Yogurt Cake
User Reviews
4.8
18 reviews
Excellent
Fudgy Chocolate Chip Yogurt Cake
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 1 ¼ 1 ¼ cups granulated sugar
- ½ ½ teaspoon vanilla
- ⅔ ⅔ cup yogurt see note
- 5 5 large eggs
- ⅔ ⅔ cup all-purpose flour
- ⅓ ⅓ cup unsweetened cocoa powder
- 1 1 teaspoon baking powder
- ¼ ¼ teaspoon salt
- 1 ½ 1 ½ cups semisweet or bittersweet chocolate chips
- ½ ½ cup finely chopped toasted almonds or toffee bits
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Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9- or 10-inch round or square cake pan (or a similar sized springform pan if you want cleaner edges) and set aside.
- In a large bowl, whisk together the sugar, vanilla, yogurt and eggs.
- In a smaller bowl, whisk together the flour, cocoa powder, baking powder, and salt. Add the dry ingredients to the egg mixture and stir just until combined and a few streaks of flour remain. Stir in the chocolate chips; don't overmix.
- Spread the batter evenly in the prepared pan and sprinkle the nuts, if using, on top. Bake for 35-40 minutes, until a knife or toothpick inserted in the center comes out with a few moist crumbs - you'll need slightly less baking time the larger the pan you use. Err on the side of underbaking just slightly so the bottom stays melty and gooey.
- Serve warm for the hot fudge effect (the chocolate chips will sink to the middle and bottom of the cake and melt deliciously). The cake is also delicious served with a scoop of vanilla ice cream or lightly sweetened whipped cream.
Notes
- Yogurt: the original recipe I used for years called for buttermilk but I eventually replaced it with yogurt. You can use a variety of different types of yogurt here but my favorite is either homemade (extra thick and lightly sweetened) or a Greek-style vanilla yogurt. If using plain yogurt, keep in mind the cake will be slightly less sweet unless you add another tablespoon or two of sugar.
- Crunch: the nuts or toffee bits add a delicious crunch to the cake but can be omitted just fine also.
- Serving: the cake tastes amazing served warm for that fudgy deliciousness, but let's be serious, it's also wonderful at room temperature or even chilled.
Nutrition Information
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Serving
1 Serving
Calories
500kcal
(25%)
Carbohydrates
63g
(21%)
Protein
11g
(22%)
Fat
24g
(37%)
Saturated Fat
10g
(50%)
Cholesterol
107mg
(36%)
Sodium
179mg
(7%)
Fiber
6g
(24%)
Sugar
45g
(90%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 500kcal | 25% |
| Carbohydrates | 63g | 21% |
| Protein | 11g | 22% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 179mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 45g | 90% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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