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When I opened two emails last week, within 24 hours, requesting a chocolate version of our beloved French Grandmother's Lemon Yogurt Cake, I knew it was time to go into my mad scientist mode. I pulled out sugar, flour, cocoa, Greek yogurt, eggs, and oil. A few attempts later (and an incredibly wonderful-smelling kitchen), Grammy's Easy Chocolate Yogurt Cake had evolved. Who's Grammy? That's me!
I never imagined when I posted the French Grandmother's Lemon Yogurt Cake recipe several years ago that it would end up becoming one of the most popular recipes on the blog. Yes, I know it's a crazy name. The original French name for the cake is Gâteaux de Mamie (translated: Granny Cake). The story's told that grandmothers all over France have become renowned for making this simple, delicious lemon cake. When I read about the charming history that goes along with the recipe, I decided it deserved the fun name.
I've gotten email comments from readers all over the world who love this super easy cake that can be thrown together in minutes. It's a one-bowl, no mixer cake that's simple, elegant, moist and flavorful, all at the same time.
Changing to chocolate
The chocolate version was a bit of a challenge because cocoa powder can cause baked goods to have a dry texture, if you add it to a recipe without making other modifications. I decided to decrease the amount of flour a bit and increase the yogurt to compensate for this problem. After a few tests, I think I got it just right; a delicious, moist, super chocolatey.
One of the really nice things about the French Grandmother's recipe is that there's no icing to make or to have to spread on the cake. Just a super simple syrup glaze that gets brushed on while it's still warm. I wanted a similarly simple finish for my easy chocolate yogurt cake and decided on a chocolate chip-pecan topping that's quick to put together. The topping turned out to be not only easy - but beautiful!
An easy and elegant finishing touch
How does it work? While the cake bakes, put together a batch of easy glazed pecans. Just combine butter, sugar and chopped pecans in a small saute pan and cook, stirring frequently, until golden and shiny. Turn onto a sheet of parchment paper and set aside. After the cake is cooled a bit, sprinkle the glazed pecans over the top. Let the cake cool just a bit more, then sprinkle liberally with chocolate chips (I like to use two sizes for a pretty presentation.) That's it! Voila - a cake that looks like it came from a fine bakery!!
Cafe Tips for making this Easy Chocolate Yogurt Cake
- Be sure to grease your cake pan well and to line it with parchment paper. You want the cake to slide out of the pan easily, without any sticking. I love these parchment paper circles. I store a stack of them right in my cake pans so I have them at my fingertips. They come in 8-inch and 9-inch sizes.
- Since this cake doesn't require a mixer, it's important to use the right tool for mixing it up. Use a whisk to mix up this cake. A whisk will help incorporate air into the batter making the cake lighter. It will also help eliminate lumps quickly, without over mixing. A decent whisk is inexpensive and will last for years.
- I use a whole milk Greek yogurt for this cake. Low-fat would also work.
- You can use your preference of chocolate chips for the topping. I like to use mini and regular size chips. The mini chips I use are semi-sweet and milk chocolate regular size chips. The two different chocolate chips are not only delicious but make for a super pretty presentation.
- Be sure to wait the 15 minutes before adding the pecans and chocolate chips. Otherwise, the cake will be too warm and the chips will melt into little puddles. Still tasty, but not nearly as attractive!
- The most accurate way to determine if a cake is done is to use is to use an instant thermometer. The temp will be 200-205˚F when perfectly done!
P.S. Want to hear the other side of the French Grandmother's Cake story? A reader left this comment:
This was always the very first thing that French kids learned to bake because it was so... easy.
This easy chocolate yogurt cake would also be perfect for kids as it's just as simple. So there you have it, these yogurt cakes are perfect for young and old alike - both for making and enjoying!
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Grammy's Easy Chocolate Yogurt Cake
Ingredients
For the cake:
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup white sugar
- 1 cup plain Greek yogurt
- 3 large eggs
- 2 teaspoons pure vanilla extract
- ½ cup sunflower oil, or other mild tasting oil
- 1 ½ cups chocolate chips, more or less to your liking, I use mini semisweet and milk chocolate regular size, ¾ cup of each
For the glazed pecans:
- 1 tablespoon butter
- 2 tablespoons sugar
- ¾ cup chopped pecans
Instructions
For the cake:
- Preheat oven to 350˚F. Spray an 8-inch cake pan with baking spray and line with parchment paper. Set aside.
- In a medium-large bowl, whisk together flour, cocoa powder, baking powder, salt and sugar until completely combined.
- Make a well in the center and add yogurt, eggs, oil and vanilla. Whisk well until all ingredients are incorporated and batter is smooth.
- Pour into the prepared pan and bake for 35-45 minutes or until a toothpick inserted in the center comes out clean or (the BEST way) until an instant thermometer reads 200-205˚F..
- Cool in pan for 15 minutes then turn out onto a plate or serving platter (flat bottom of the cake will be facing upwards. Top with glazed pecans in an even layer. Scatter chocolate chips over the top between the pecans. Allow to cool before cutting and serving (if you can).
For the glazed pecans:
- While the cake is baking make the glazed pecans. Place a piece of parchment paper or greased foil on a work surface.
- Combine butter, sugar and pecans in a medium size non-stick pan. Cook for 4-6 minutes over medium heat, stirring frequently until sugar has melted and pecans are golden brown and shiny. Turn out onto prepared parchment paper or foil and spread apart with a fork. Allow to cool while cake finishes baking.
Notes
Nutrition
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Hi can I double all the ingredients to make 2 cakes?
Hi Riz, Yes you can certainly double this to make two cakes! If you look in the top right corner of the recipe, there's an option to automatically double the ingredients (just toggle to 2X). Hope this recipe turns out beautifully for you!
May I know how long will the topping stay good before serving?
Hi Chau, the entire cake is great for at least 24 hours at room temperature. If you want to keep it longer than that, it freezes beautifully!
I've been baking for 40 years and this is the best moist, delicious chocolate cake I've ever made and the recipe was so easy. Will be my go-to chocolate cake from now on.
Wonderful! Thank you for the review, Sandra!
Nutrition info per serving?
Hi Patsy, that info is at the bottom of the recipe card. Enjoy!
A nice fluffy, light chocolate cake for everyday enjoyment. I cut the sugar from 200 g to ~165 g, and increased the cocoa by an unknown amount (maybe 50%?). It made for a cake that is chocolately without being too sweet.
I struggled a little with telling when the cake was done. I couldn't quite decide if my knife was coming out clean or still wet, which is odd as usually it is pretty straight-forward to tell. In any case, I thankfully didn't over bake it though it would likely be better if it were slightly less cooked. Overall, a nice weeknight cake that is easy to make and uses up the yogurt I wasn't thrilled about eating straight.
Hi ML - thanks for sharing your adaptations. So happy you enjoyed the cake. Regarding telling when it is done, the very best way to determine if a cake is done is to use an instant thermometer. The temp will be 200-205˚F when perfectly done.
Cool! I had always read that you couldn’t determine cake doneness by temperature. I’ll give this a try now as I a, trying a double recipe.
Thanks for that tip.
Spectacular! So easy, and comes out so great. I find you don't need parchment paper - comes away easily from a greased cake tin
That's great, Austen! Thanks for the review!
"This Yogurt Chocolate Cake looks absolutely delicious! Perfect balance of rich and creamy. 🍫😍
Thanks!
Do you use regular or dutch-processed cocoa powder?
Hi Mara, we use regular cocoa powder.
Not sure if I did anything wrong but the topping on the cake hadn't melted at all when I went to plate it?? I was serving it to company so I wrapped the whole cake up in Reynolds Wrap and popped it in the oven on warm during dinner. Wow! It was like a lava cake but only better! Yum! With a scoop of vanilla ice cream on top ! HEAVEN!
Was the topping supposed to be melted ? Were the chocolate chips supposed to be hard? I tasted it with chocolate chips not melted and I wasn't a fan but melted the dessert was fantastic.
Hi Lulu, if you add the chocolate chips just 15 minutes after the cake emerges from the oven, they should get nice and melty. If not, you can pop the cake back in the (turned off) oven for a few minutes.
Perfect recipe. For those who could not get the chips and pecans to adhere I have a suggestion or two. First I did not wait 15 min, maybe less than 10, first scattered some chips then right away some pecans, pressed lightly with palm and repeate. And /or take a dinner plate and gently flip onto top of warm cake for just a few minutes or until chips melt a bit more from the trapped residual heat from the cake. Remove plate and all is well! Recipe is a keeper.
Thank you for the review, Diane!
Would this cake work with cup for cup gluten free flour? If you ever can share GF adaptations, that would be fabulous. Love the care details of your recipes, their complexities of flavors and variety imaginations!! Thank you.
Thanks for the kind comment, John! Yes, this will work with cup for cup GF flour. Enjoy!
Really yummy! I subbed coconut sugar for the white sugar and turned out great. fluffy and chocolate-y
Thanks for your review, Sv!
Should the eggs and yogurt be at room temperature?
Hi Janet, it's not necessary for this recipe.
Does this cake freeze well?
Yes! Enjoy, Jane!
Made this today. Cake is very good, but the pecans and chocolate do not stick at all. They fall off as soon as you cut the cake. I did not wait a minute longer than 15 min before adding them on top. One would think the chocolate should go on first to create some bond. Way too many chocolate chips, I should have used maybe half the amount. When making the candied pecans, my sugar did not want to melt. I added some water and stirred untill the water evaporated and the sugar had melted. Worked well.
Hi Inge, so sorry you had trouble with this cake. When I tested this recipe, I tried adding the chips right away but they melted into a pool, hence the 15-minute wait. Mine still melted enough to create a bond.
Thanks for sharing your review.
Made this cake today and absolutely loved it! It’s so easy to make and so moist. I also had the same problem with my chocolate chips so I scraped them off and added some milk & made a ganache. It was perfect! We love this cake, this is definitely a keeper!
Awesome! Thank you for letting us know, Cindy!
I made this quick and easy choc cake but used it for cupcakes for the grandkids with a choc cream cheese frosting. They turned out so moist and take fantastic. Can’t wait to see the grandkids tomorrow
Awesome! Thank you for letting us know, Michelle!
What a great recipe! So nice and easy, with just one bowl. I waited about 7 mins for it to cool in the pan before flipping onto the plate and adding the toppings, then covered for about 5 mins with a cake cover. The chipits melted beautifully. I also added Skor bits with the chocolate and pecans. So good! Definitely a keeper recipe!!
Awesome! Thanks for the review, Colleen!
Hello
Made your recipe
Looked like the picture..
But is it a very dense cake ?
Thanks
Nathalie
Hi Nathalie, this cake is a little denser because of the yogurt but it' shouldn't be very dense.
This cake is not super dense, but it's getting on that denser side for my tastes. Two suggestions for those who might prefer a lighter cake: 1) you can use cake flour instead of all purpose - cake flour has a lower protein content ratio to prevent gluten development, which keeps cakes tender. 2) Overmixing after adding the flour can still develop gluten and toughen the cake. Mix until just combined. Enjoy!
Thanks, Todd.
I made 6 mini bundt cakes and they were delicious. The crumb wasn't quite as tender or moist as a citrus yogurt cake, possibly because of the cocoa. I added mini chocolate chips to the batter and frosted with a buttercream swirl. The cakes were done in 22 minutes. A keeper!
Thanks for your review, Sadie!
A quesiton: In the photo of the piece of this cake on a plate with fork, it looks like there is some sort of chocolate icing/butter cream holding the choc chips onto the top of the cake, I cannot see this mentioned in the recipe. Otherwise how do the choc chips not just fall off the cake?
Hi Sara, that's actually a chocolate chip that is partially melted!
This recipe makes fantastic cup cakes
Great to know, Rachael!
Love this cake. So quick and easy and usually I have all the ingredients on hand. I've made this several times, though never with the topping as I am too lazy or don't have the ingredients in the house. The non-chocolate version is just as delicious and I am so glad you took the time to develop a chocolate version. Thank you, Chris.
Awesome! Thanks for letting us know, Jane!
May I know what ingredients we should use for the glaze if (1) topping is made with just chocolate chips or (2) without chocolate chip or peacans?
I haven't made this cake with just a glaze. I would have to test it before I would recommend it.
I have a two-cake repertoire now: French Grandmother's Lemon Yogurt Cake and Grammy's Easy Chocolate Yogurt Cake. This chocolate cake was so delicious and easy. I didn't have the topping ingredients, so I found a 3-ingredient chocolate glaze recipe which was a perfect addition. It also made a star out of my very vintage cocoa powder. Thank you!
Awesome! Thanks so much for sharing your results, Sheila!
I only have a bundt cake pan 🙁
How would I bake it to make sure it’s cooked?
Hi Naomi, I've never used a bundt pan to make this cake so I can't say exactly how long it will take. You can use an instant thermometer though and the temp should be 205-210˚F when it's done.
Giving a 5 star since that's what this cake looks like!
Making it soon and wondering if it would be okay to make day before company comes? Would it be dry?
Thanks appreciate your input!
Hi Kathy, I think it would be okay to make a day in advance. I would let it cool then wrap in plastic wrap and frost it the following day.
Hello Chris I need to make the cake this afternoon I only have powdered sugar and plain curd at home how much of each should I add . Also what size cup for measurements.please reply asap thanks in advance
Hi Deepanjali,
If you look under the word "Instructions" in the recipe, you'll see the option to convert to metric measurement.
I have never made this cake with powdered sugar. I'm not sure how that will work as the consistency is so different.
I'm sorry but I don't know what "curd" is. Do you mean plain yogurt? If so, that will work fine in the same amount.
Hope you have success with this cake!
thank you chris. Yes Curd is yoghurt . Should I use yoghurt cold or at room temperature. I plan to use icing /powdered sugar as I do not have regular sugar. maybe 11/4 cup . It says that 1 cup granulated sugar equals 13/4 cup icing/powdered sugar but the cake might come out dry . what do you think? Please reply. Thanks again . Deepanjali
Hi Deepanjali, it's fine if the yogurt is cold. Regarding the sugar, I honestly can't say since I haven't tested the recipe with powdered sugar and I"m not sure that will work. I know the two types of sugar aren't interchangeable.
Hi, would this recipe work as cupcakes? Thanks
Hi Ellie, I haven't tried it but think this could definitely work as cupcakes although this is a tried and true chocolate cupcake recipe:https://thecafesucrefarine.com/easiest-best-ever-chocolate-cupcakes/
Hi, urgent question about this! Fantastic recipe, making it for the second time; but can I put the baked cake in the freezer even though it has yogurt inside?
Thank you xx
Yes, you definitely can!
Hi Christina, you can definitely freeze this cake!
Great recipe. Made this for a family lunch. Every piece was eaten and thoroughly enjoyed.
My brother who is not that keen on chocolate cake thoroughly enjoyed it. Great recipe.
Thanks, Lynette! I love that even the non-chocolate lover enjoyed it!
I love this cake, and it also works beautifully dairy-free with coconut yoghurt. I’ve made it at least ten times, it’s my go-to! I love it with coffee icing.
That's awesome, Emma! I'm so happy you enjoyed it and it will be so helpful to other readers to hear how you made it dairy-free. Thanks!
It's so easy and delicious. Love that yogurt is being used and the cake is so moisted. It's also a healthier version
Thanks so much! So happy you enjoyed this cake!
I made this into a 6x3 layer cake. It was so easy and delicious! I increased the volume of ingredients by 1.5x to get nice thick layers. The layers domed quite a bit so maybe I will decrease temp to just 160C when I make it again
Thanks for sharing your results, Katherine! So happy you enjoyed it!
The picture looks like there is chocolate frosting under the chocolate chips. Did you make a separate frosting or is that from the chips melting on the warm cake? Thanks!
That's just the chips. We cut the cake when it was still somewhat warm so we got that nice melted swirl.
I would like to use this recipe to make a 2 or 3 layer cake. Is there an icing or frosting you would recommend that I try?
You have made baking cakes so much easier!! I want this one to be really special for a 25th anniversary!!
Thank you so much!
Karen
Thanks so much, Karen!
I think you have so many options with this cake as far as icing goes. Any of the following would be delicious!
https://thecafesucrefarine.com/one-bowl-buttermilk-cake-with-raspberry-buttercream/
https://thecafesucrefarine.com/one-bowl-pumpkin-cake-with-salted-caramel-icing/
https://thecafesucrefarine.com/strawberry-layer-cake/
https://thecafesucrefarine.com/best-ever-vanilla-cupcakes-and-buttercream-icing/
Hope that helps!
Can't wait to make it! What will I need to add if I wanted the cake to be eggless?
Hi Shailee, I haven't tried an eggless version of this cake and would need to do lots of testing before I could advise you on a recipe with good results.
Hello 🙂 can we do this without sifting ? Thank you
yes!
Yes! To be honest, I rarely sift. Hope you enjoy this cake, Lex!
This is the best chocolate cake I've ever made and it's so simple! Thank you for sharing the recipe with us all
Thanks so much Scarlett, for sharing your results!! I'm glad you enjoyed it!
This has become my favorite go-to chocolate cake! The first time I made it, I didn't glaze the pecans for the cake and it was still good. The second time I made the cake, I added the glazed pecans. Wow! They added so much flavor and weren't hard to do at all. I shared the cake with friends and they raved about it too. We almost fight over who gets to eat the last piece. By the way, I only had French style vanilla yogurt and that's what I used in my cakes. It worked so well, that's what I use every time. Another great recipe, Chris!
Thanks, Susan!
Your recipe for the French grandmother's lemon yogurt cake is one of my absolute favorites. I'm so excited to find that you have created a chocolate version! Would you describe this as a light or rich chocolate cake? It seems that by using cocoa powder, the result would be a lighter chocolate flavor, especially if I opt for toasted pecans and a salted caramel drizzle on top, rather than chocolate chips. I can't wait to make it!
Thank you, Karen. I hope you enjoy this one as much. I would describe it as mediumly rich. It's slightly heavier, like the French Grandmother cake because of the oil and yogurt. Your version sounds delicious!
Can I use less sugar in this recipe?
I haven't tried this recipe with less sugar so I can't guarantee the results. If you do try this cake with less sugar, please let us know how it turns out!
Hi Sam, I haven't tried this with less sugar so I can't say how it will turn out. If you try it, please let us know!
Hello from down under...
Just made this cake with the kids for our routine weekend baking for lunchboxes for the following week.. Let me start by saying, what a delicious cake... My 5 year old made this.. It was easy to follow and a fool proof recipe.. Thank you.. This one will be one of our favs weekends to come..
That's awesome, Tash! You're creating such great memories for your son! So happy you enjoyed it! ❤️ Chris
Can you tell me how much the contents of a cup weighs, therecare lots of different sizes.
Hi Pauline, if you click on the "Metric" right above the word "Instructions" in the recipe, everything will be converted to weights.
Hi Chris. I’m wanting to try this but too lazy to run to the grocery store for yogurt. In some of your other yogurt cakes you say that buttermilk or sour cream could be substituted. Would that also work in this cake? Thanks.
Yes! Either of those will work well! Enjoy!
Just tried this recipe and it was delicious! It was super easy and quick to make, with ingredients I already had at home. Thanks a lot!
Thanks, Sofia, I'm so happy you enjoyed it!
I can't eat chocolate products so made this with carob powder. I left off the chocolate chips and pecans too and substituted 1/2 cup whole wheat pastry flour. Cut sugar to 1/3 cup and added 4 tsp. stevia. Used whole milk vanilla and honey Greek yogurt. Delicious, moist and not overwhelmingly sweet.
Thanks for sharing your results!
This was delicious! I made it in the shape of a number 2 for my son's second birthday (can't post post photo here). I doubled the recipe and added melted chocolate on top to get the pecan nuts to stick as they kept falling off. I also added a chocolate butter icing filling as the cake turned out quite thick after doubling the quantities. Thanks for a great recipe 🙂
That's awesome, Alice! I love that you used this cake for such a special occasion!
Delicious! Thank you. I substituted in 1/2 cup of whole wheat flour for 1/2 cup of the AP flour and made high altitude adjustments for 7000 feet. Baked in a bundt pan (I find that's also helpful for high altitude baking).
Thanks so much, Tracey for sharing your results! It's good to know you can sub a bit of WW flour!
Tracy - what other adjustments did you make for high altitude?
I made this with homemade coconut yogurt and it was rich and delicious! For the oil I used a combination of olive oil, macadamia oil and coconut oil. It took an additional fifteen minutes to cook but in a fairly old oven.
Wow, that combination of oils sounds wonderful! Thanks for sharing your results, CD!
I really want to make thi,s but I am still waiting for a reply to my question below!
I notice in the text it mentions a super simple syrup that gets brushed on while the cake is warm. Where are the ingredients and directions for that? Thanks!
Hi Terry,
When I referred to a glaze, I was talking about the syrupy glaze on the French Grandmother's Lemon Yogurt Cake. I decided to replace the glaze with the chocolate chip and pecans on this cake. So there's no glaze to worry about with this cake, just the yummy chocolate chip/pecan topping. Enjoy!
I notice in the text it mentions a super simple syrup that gets brushed on while the cake is warm. Where are the ingredients and directions for that? Thanks!
hi. i would love to try this easy chocolate cake but i only have 9 inch pans. I'm guessing the time in the oven should be less?
Hi Sam, yes a little less time for a 9-inch pan. I would set my timer for 25 minutes and check it at that point. If it's not done, check every few minutes until the center is firm when touched lightly or a toothpick inserted in the center comes out clean.
Would non fat Greek yogurt work?
Beautiful presentation indeed! You can never have too many chocolate cake recipes and this one is a keeper. The challenge would be resisting the urge to nibble on the topping.
Can I bake this as a cupcake?
Hi Abby, I haven't tried this recipe as cupcakes but I do know this is a wonderful chocolate cupcake recipe: https://thecafesucrefarine.com/easiest-best-ever-chocolate-cupcakes/
For Father's Day, knowing I had a lemon lover and a not so lemon lover, I made both of the Grandmother's cakes. The lemon, as usual, was wonderful, the chocolate was a delight. I found it to be the texture and crumb of a cake, something in the flavour evokes brownies for me, perhaps the cocoa powder? Very much in a good way! I found it to be lovely and not too to chocolaty. The topping was yummy, waiting 15 minutes the cake is still warm so the chips soften and meld with the nuts.
The next day, (somehow we did have leftovers), being not a chocolate chunk person (don't want them in my brownies etc.) I did not love the chocolate chips as much as when warm, though if I'd had Chris's suggested mini-chips, that would have worked better when cooled, but I adored the nuts, that little subtle candied nut is ideal with this mellow chocolate cake. I may play around next time and add some toasted coconut, too.
Thanks so much for sharing your results, Coleen. So thoughtful of you to make both cakes!
It does sound "just right" and very delicious.
Thanks, Chris, for this great dessert. I made it Saturday night for Sunday dinner. I had all the ingredients on hand except milk chocolate chips, but I did have butterscotch chips. So that is what I used and in the future I will continue to use the butterscotch chips. They were a perfect complement to the glaze pecans. The family - all ten of us - gave it rave reviews. When my daughters and daughter-in-law first saw the cake they thought I had purchased it from a bakery. It was beautiful (and so easy)!
All the ladies in the family are Cafe devotees! Thank you for adding fun, joy, and great food to our families!
Thanks so much Cathy! I appreciate you taking the time to leave this great review. And I LOVE the idea of butterscotch chips, yum! Great idea!
That is one gorgeous cake, Chris! Ohhhhhh that topping! A chocolate lover's dream! 🙂
Looks absolutely perfect! Love the chip and pecan topping. So pretty 🙂
I am absolutely powerless from this gorgeous cake Chris! The texture looks fantastic and that topping - oh yes please! Outstanding 🙂 Sharing and pinning!
This sounds wonderful! The grandkids are coming in a couple of weeks and wanted to cook so I had just pulled out your lemon yogurt cake recipe. This will definitely have to be tried first. Another winner Chris!
Hi Pam! They will love this cake. My grandkids gave it the "blog worthy" award! Hope you're doing well! We do need to schedule a get together!
Beautiful ! As usual 🙂
My two favorites desserts are chocolate and lemon so I'd love either....but I do sway a little more toward chocolate 🙂 This sounds so good, Chris!
I'm sorry, I missed just how many chocolate chips - maybe 1/2 cup each? 3/4?
Thanks
Thanks so much, I added the amount to the recipe!
Your photos and description of this cake are making me drool Chris! I want to grab that fork right off that plate and dig in! Delicious work my friend!
Wow, this sounds so easy, not to mention delicious! I can't wait to try this and the lemon version too! Love the topping idea too, thanks Chris
Chris,
Thank you for this lovely recipe. I have two questions. Can it be made in a loaf pan and can the nuts be eliminated from the topping?
Yes, this cake could defintely be made in a loaf pan. The baking time will be a little longer, I'm guessing probably 45-50 minutes. And yes, you could make it without the nuts. You could use just chocolate chips or brush it with a simple syrup instead of the topping.
Ooooh, I need a big bite of this Chris! pinning and sharing <3
My husband will love this cake.You are so good at inventing recipes.I am a copy cat..grateful to have people that I can copy..people that teach me.Thank you.
Thank goodness Bill loves both chocolate and lemon! I'll be adding both of these to my summer baking list! Nice work, Grammy 🙂
wow...that topping looks incredible and the crumb is perfect!