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Fudgy Chocolate Chip Yogurt Cake

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 8 servings
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. In a large bowl, whisk together the sugar, vanilla, yogurt and eggs.
  3. 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.
  4. 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.
  5. 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

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

% 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.