Dark Chocolate Yogurt Cake.

You may think I’m crazy, but this cake isn’t that sweet.

It’s soft and dense, yet fluffy at the same time. It’s chocolaty but has a smooth tang that can only be achieved by adding creamy, thick yogurt. It appears spongy, but melts in your mouth.

 

Does this not look like pure fudge?

It appears to be, but it’s not. This cake has a completely different consistency from anything I’ve ever made – almost appearing somewhat rubbery straight from the oven, but not like that at all once tasted. I adore this dark cocoa powder I’ve been using, which yields a very rich, chocolate flavor without the sweetness.

 

Have I lost my mind? Since when do I want something that won’t give me cavities?

The cake is great, but the saving grace is the slightly sweetened fresh whipped cream on top, which cuts through the richness of the dark cocoa like a fat cloud. And the cocoa syrup… now that’s the best part.

It gives this seemingly light dessert a decadent touch that is necessary in my opinion. I considered trying to convince you that this cake is healthy since it has lots of protein-packed greek yogurt and dark cocoa full of antioxidants, but who am I kidding? Even I can’t be fooled when I have two layers of cake in front of me with a glaze made of pure sugar.

But that didn’t stop me from having two servings. Because I do things like that. I’m such a lady.

Dark Chocolate Yogurt Cake

Ingredients:

Dark Chocolate Yogurt Cake

  • 3 tablespoons butter
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons dark cocoa powder
  • 3/4 cup plain greek yogurt (I used Fage 2%)
  • 1/4 cup milk

Dark Cocoa Syrup

  • 1 cup powdered sugar
  • 1 tablespoon dark cocoa powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon water

Directions:

Dark Chocolate Yogurt Cake

Preheat oven to 350 degrees. Butter and flour (or use cocoa powder) an 8x8 cake pan.

Cream butter and sugar together until fluffy. Beat in egg and vanilla. Add cocoa, flour, baking powder and salt and mix until combined. Add yogurt and mix until batter is smooth. Add in milk and mix until batter comes together. Pour into pan.

Bake for 18-20 minutes, or until cake is set. Cake will be thin, and appear a bit spongey.  Serve with fresh whipped cream and cocoa syrup.

ETA: some are saying the cake is taking longer to cook - around 25-35 minutes. Just keep an eye on it!

Dark Cocoa Syrup

Mix all ingredients until a smooth glaze forms. If mixture is too thin, add more sugar. If too thick, add more water one drop at a time.

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I may have also slurped some of that dark cocoa syrup. I’ve now learned that life isn’t really complete without it.