Nigella Chocolate Yogurt Cake

This delicious Chocolate Yogurt Cake by Nigella is a quick and simple treat that’s both creamy and rich. Made with everyday ingredients like Greek yogurt and chocolate chips, this cake is perfect for any occasion. It’s moist, indulgent, and sure to satisfy your chocolate cravings with minimal effort.

Ingredients Needed

• 1 cup (240g) plain Greek yogurt (full fat)
• 3 large eggs
• 2 teaspoons (10ml) pure vanilla extract
• 1/2 cup (120ml) vegetable oil
• 1 cup (125g) flour
• 1/2 cup (50g) dark cocoa powder
• 2 teaspoons (8g) baking powder
• 1/2 teaspoon (2g) salt
• 1 cup (200g) white sugar
• 1 cup (175g) semisweet chocolate chips

How To Make Chocolate Yogurt Cake

1. Preheat the Oven: Preheat oven to 350°F (175°C). Spray a springform pan with baking spray.
2. Mix Wet Ingredients: In a large bowl, whisk together the yogurt, eggs, oil, and vanilla.
3. Combine Dry Ingredients: Sift together the flour, cocoa powder, baking powder, salt, and sugar. Add to the wet ingredients and stir until just combined.
4. Fold in Chocolate Chips: Fold in half the chocolate chips, then pour the batter into the prepared springform pan.
5. Top with remaining Chips: Top with the remaining chocolate chips.
6. Bake: Bake for 40-45 minutes, until a toothpick inserted into the center comes out clean.

Recipe Tips

• Use full-fat Greek yogurt: It adds moisture and richness to the cake, giving it a soft and creamy texture. Avoid low-fat versions for the best result.
• Sift dry ingredients: Sifting the flour, cocoa powder, and baking powder ensures a smooth batter without lumps.
• Don’t overmix the batter: Stir until just combined to avoid a dense texture. Overmixing can make the cake too heavy.
• Use room temperature eggs: Cold eggs can cause the batter to firm up. Bring eggs to room temperature for better consistency.
• Check with a toothpick: To make sure the cake is perfectly baked, insert a toothpick into the center. If it comes out clean, it’s done!

How To Store Leftovers?

• Refrigerate: Let the leftover cake cool to room temperature, then wrap it tightly in plastic wrap or store it in an airtight container. It will last in the fridge for up to 4 days.
• Freeze: After cooling, wrap the cake in plastic wrap and foil before freezing. It can be stored in the freezer for up to 2 months. To serve, thaw at room temperature for a few hours before enjoying.

Nutrition Facts

Serving Size: 1 slice (120 grams)

• Calories: 280
• Total Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 55mg
• Sodium: 60mg
• Potassium: 180mg
• Total Carbohydrate: 30g
• Dietary Fiber: 2g
• Sugars: 20g
• Protein: 7g

Try More Nigella Recipes:

• Nigella Lemon Shortbread
• Nigella New York Cheesecake Recipe
• Nigella Rocky Road Recipe
• Nigella American Pancakes