Monday, January 7, 2013

em + the kitchen - chocolate yogurt cake.

This recipe has been sitting in my "flavor of the week" board on Pinterest for just about forever. I finally had the opportunity to bake it this weekend for dinner with my guy Pete's family.

Ya'll, this was really tasty and really simple and a really good way to impress with minimal effort.
I halved the recipe and got a 10" cake, but the full recipe is supposed to make 3 8" round cakes. I imagine this would be a really fun layer cake.
However, it's delicious on it's own and doesn't even need frosting (but, uh, ice cream would be fantastic on this).

Chocolate Yogurt Cake

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup canola oil
1 cup plain yogurt (I used Greek...mostly because it's what I had on hand)
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
Preheat the oven to 350 degrees. Butter three 8″ cake pans and line the bottoms with parchment paper. Butter again.

Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl and whisk to combine. Whisk in the oil and yogurt, then gradually beat in the water. Add the vinegar and vanilla and mix to combine, and finally beat in the eggs until the batter is well combined. Divide among the three cake pans.

Bake for about 35 minutes, or until a toothpick comes out almost clean. Cool in the pans for 20 minutes, then invert onto a wire rack and peel off the parchment paper, letting the cakes cool completely.
Dig in!


  1. I've almost finished what was less than 24 myself.