Monday, September 14, 2020

Chocolate yogurt cake for busy days

Bolo de iogurte e chocolate

The past few weeks have been quite busy and I haven’t had much time to bake or write on the blog – lots going on at work, and this never ending quarantine makes most of my days emotionally exhausting. 

I want, however, to share this recipe with you, for I am sure that sometimes a slice of cake and a cup of tea can make the day a little bit better: again, I have used the Epicurious yogurt cake recipe, but this time I turned it into a chocolate cake. Easy to make, moist, tender and delicious, this might become your go-to chocolate cake for busy days, just like it has become mine.

The apple yogurt cake continues to be my favorite version of the Epicurious recipe, but there are times when only chocolate will do, right? :)

Bolo de iogurte e chocolate

Chocolate yogurt cake

once again, adapted from the Epicurious yogurt cake


1 ¼ cups (175g) all-purpose flour

1/3 cup (30g) Dutch processed cocoa powder

2 teaspoons baking powder

½ teaspoon ground cinnamon

¼ teaspoon table salt

1 cup (200g) granulated sugar

¾ cup (180g) plain yogurt – I used sheep’s milk yogurt

½ cup (120ml) vegetable oil – I used canola

2 large eggs, room temperature

1 teaspoon vanilla extract


Preheat oven to 180C/350°F. Lightly brush a 6-cup capacity loaf pan with oil, line it with baking paper and then brush the paper as well.

In a medium bowl, whisk together the flour, cocoa, baking powder, cinnamon and salt. Set aside.

In a large bowl, whisk together sugar, yogurt, oil, eggs and vanilla until smooth. Fold in reserved dry ingredients – if batter is too lumpy, whisk for a few seconds – do not overmix or the cake will become tough.

Pour the batter into prepared pan and smooth the top. Bake for 50-55 minutes, or until a skewer or toothpick inserted into center of the cake comes out clean.

Let cake cool in pan on a wire rack for 15 minutes. Carefully and using the paper as a guide, remove cake from pan and transfer to the rack to cool completely.

The cake can be stored in an airtight container at room temperature for up to 3 days.


Serves 8


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