Chocolate Cake with Greek Yogurt

Rich, creamy, juicy, and very chocolatey!

Details

  • Preparation Time: 60 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 115 g Cooking chocolate, unsweetened

  • 175 g Butter, unsalted

  • 200 g Sugar, white

  • 1 teaspoon Vanilla, extract, natural

  • 3 pieces Egg, fresh

  • 150 ml Yogurt, plain, from whole milk

  • 150 g Wheat flour, white, multi-purpose

  • 1 teaspoon Baking powder

  • pieces Butter, unsalted

chocolate cream

  • 115 g chocolate, dark

  • 50 g Butter, unsalted

  • 150 g Powdered sugar

  • 90 ml Yogurt, plain, from whole milk

Steps

  1. Preheat the oven to 190 degrees Celsius and set the rack to the middle height. Grease two cake pans (20 cm in diameter) well. Line the bottom of both pans with baking paper. Place a smaller pot with about half a liter of water on the stove. Break the chocolate into smaller pieces and place them in a heatproof bowl. Place the bowl over the pot of boiling water and slowly melt the chocolate using a double boiler. Be careful that the bottom of the bowl does not touch the water in the pot.

  2. Crack the eggs into a bowl and whisk them well. In another bowl, beat the butter and sugar until fluffy. Add the vanilla extract and gradually mix in the whisked eggs. Then mix in the melted chocolate and yogurt. Finally, add the flour, which has been mixed with baking powder, in batches using a spoon.

  3. Divide the batter evenly between the two pans. Bake in the preheated oven for about 25 to 30 minutes. Once the cakes are baked, remove them from the oven and let them cool on a wire rack.

  4. While the cake is cooling, prepare the chocolate cream. Slowly melt the chocolate and butter in a pot. Remove the pot from the heat and mix in the powdered sugar and yogurt. Stir with a rubber spatula. Once you have a smooth mixture, continue mixing with a hand mixer until it starts to thicken.

  5. Place one cake layer on a large serving plate, spread about 1/3 of the chocolate cream evenly over it, and cover with the second cake layer. Spread the remaining cream over the top of the cake. Chill the prepared cake before serving.

Nutrition Information (Per 100g)

  • Calories: 434.64 kcal
  • Fat: 28.64 g
    • Saturated Fat: 17.2 g
  • Carbohydrates: 40.76 g
    • Sugars: 24.63 g
  • Protein: 5.57 g
  • Fiber: 2.83 g

Advice

The butter is easiest to soften by taking it out of the refrigerator at least one hour before preparation.