Grammy's Easy Chocolate Yogurt Cake

4.89 from 26 votes

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!

Prep Time15

Cook Time40

Resting Time12

Total Time55

Course: Dessert

Cuisine: American

Keyword: easy chocolate yogurt cake

Servings:

Calories: 282kcal

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

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).

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.

See Café Tips above for further instructions and tips.