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Need a dessert recipe that's one-bowl, no-mixer and out-of-this-world delicious? Grammy's Easy Chocolate Yogurt Cake is all that, and more!
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!
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!
Need a dessert recipe that's one-bowl, no-mixer and out-of-this-world delicious? Grammy's Easy Chocolate Yogurt Cake is all that and more!
- 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
- 1 tablespoon butter
- 2 tablespoons sugar
- ¾ cup chopped pecans
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Preheat oven to 350˚F. Spray an 8-inch cake pan with baking spray and line with parchment paper. Set aside.
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In a medium-large bowl, whisk together flour, cocoa powder, baking powder, salt and sugar until completely combined.
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Make a well in the center and add yogurt, eggs, oil and vanilla. Whisk well until all ingredients are incorporated and batter is smooth.
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Pour into the prepared pan and bake for 35-45 minutes or until a toothpick inserted in the center comes out clean.
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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).
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While the cake is baking make the glazed pecans. Place a piece of parchment paper or greased foil on a work surface.
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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.
See Café Tips above for further instructions and tips.
Jane says
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.
Chris Scheuer says
Awesome! Thanks for letting us know, Jane!
Shirley T says
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?
Chris Scheuer says
I haven't made this cake with just a glaze. I would have to test it before I would recommend it.
Sheila says
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!
Chris Scheuer says
Awesome! Thanks so much for sharing your results, Sheila!
Naomi says
I only have a bundt cake pan 🙁
How would I bake it to make sure it’s cooked?
Chris Scheuer says
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.
Kathy Hedrick says
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!
Chris Scheuer says
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.
Deepanjali says
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
Chris Scheuer says
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!
Deepanjali says
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
Chris Scheuer says
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.
Ellie says
Hi, would this recipe work as cupcakes? Thanks
Chris Scheuer says
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/
Christina Manning says
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
Chris Scheuer says
Yes, you definitely can!
Chris Scheuer says
Hi Christina, you can definitely freeze this cake!
Lynette says
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.
Chris Scheuer says
Thanks, Lynette! I love that even the non-chocolate lover enjoyed it!
Emma says
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.
Chris Scheuer says
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!
ST says
It's so easy and delicious. Love that yogurt is being used and the cake is so moisted. It's also a healthier version
Chris Scheuer says
Thanks so much! So happy you enjoyed this cake!
Katherine says
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
Chris Scheuer says
Thanks for sharing your results, Katherine! So happy you enjoyed it!
WL says
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!
Chris Scheuer says
That's just the chips. We cut the cake when it was still somewhat warm so we got that nice melted swirl.
Karen says
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
Chris Scheuer says
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!
Shailee says
Can't wait to make it! What will I need to add if I wanted the cake to be eggless?
Chris Scheuer says
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.
Lex says
Hello 🙂 can we do this without sifting ? Thank you
Chris Scheuer says
yes!
Chris Scheuer says
Yes! To be honest, I rarely sift. Hope you enjoy this cake, Lex!
Scarlett Louise Crawford says
This is the best chocolate cake I've ever made and it's so simple! Thank you for sharing the recipe with us all
Chris Scheuer says
Thanks so much Scarlett, for sharing your results!! I'm glad you enjoyed it!
Susan Wolfe says
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!
Chris Scheuer says
Thanks, Susan!
Karen says
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!
Chris Scheuer says
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!
Sam says
Can I use less sugar in this recipe?
Chris Scheuer says
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!
Chris Scheuer says
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!
Tash says
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..
Chris Scheuer says
That's awesome, Tash! You're creating such great memories for your son! So happy you enjoyed it! ❤️ Chris
PAULINE jackson says
Can you tell me how much the contents of a cup weighs, therecare lots of different sizes.
Chris Scheuer says
Hi Pauline, if you click on the "Metric" right above the word "Instructions" in the recipe, everything will be converted to weights.
Debbie Levy says
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.
Chris Scheuer says
Yes! Either of those will work well! Enjoy!
Sofia says
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!
Chris Scheuer says
Thanks, Sofia, I'm so happy you enjoyed it!
Carob Fan says
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.
Chris Scheuer says
Thanks for sharing your results!
Alice says
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 🙂
Chris Scheuer says
That's awesome, Alice! I love that you used this cake for such a special occasion!