Ingredients
Cake Ingredients
- 1 cup granulated sugar
- 1 cup plain whole milk Greek yogurt (at room temperature)
- 1/2 cup avocado oil (can use vegetable or canola oil)
- 3 large eggs (at room temperature)
- 2 teaspoons pure vanilla extract
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 cup Dutch-process cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon instant espresso powder
- 1/2 teaspoon kosher salt
Frosting Ingredients
- 1/3 cup unsalted butter (softened)
- 1/3 cup plain whole milk Greek yogurt
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups confectioners’ sugar
- 1/3 cup cocoa powder (Dutch-process or regular)
Optional for Serving
- Fresh berries
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with cooking spray, line the bottom with parchment paper, and lightly spray the parchment to ensure the cake releases easily.
- Mix Wet Ingredients: In a large bowl, combine granulated sugar, Greek yogurt, avocado oil, eggs, and vanilla extract. Whisk thoroughly until the mixture is smooth and fully combined for a consistent batter.
- Incorporate Dry Ingredients: Add flour, Dutch-process cocoa powder, baking powder, instant espresso powder, and kosher salt to the wet ingredients. Using a spatula, gently fold until just combined to avoid overmixing, which keeps the cake tender.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 15 minutes. Then invert the cake onto a wire rack, remove the parchment paper, flip it upright, and allow it to cool completely before frosting.
- Make the Frosting: In a stand mixer bowl fitted with a paddle attachment or using a hand mixer, beat softened butter on medium speed until creamy (about 1 minute). Add Greek yogurt, vanilla extract, and a pinch of salt, beating until smooth. In a separate bowl, whisk together confectioners’ sugar and cocoa powder to remove lumps. Gradually add the sugar mixture to the butter mixture on low speed, then increase to medium and beat until smooth and spreadable.
- Frost the Cake: Spread the chocolate yogurt frosting evenly over the cooled cake. There may be some leftover frosting depending on your preference. Serve optionally with fresh berries to add a touch of fresh, fruity brightness.
Notes
- Using room temperature eggs and yogurt helps achieve a smooth batter and better cake texture.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender and light.
- Dutch-process cocoa powder gives a richer, deeper chocolate flavor but can be substituted with natural cocoa powder.
- The instant espresso powder enhances the chocolate flavor without making the cake taste like coffee.
- Allow the cake to cool completely before frosting to prevent melting or sliding of the frosting.
- Fresh berries complement the chocolate cake with a fresh, tart flavor but are optional.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
