The amount of spices in this is absolutely right. It is zesty, lovely, and tasty.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 10 |
| Yield: | 1 9-inch cake |
Ingredients
- 1 ½ cups full-fat yogurt
- 1 cup white sugar
- ½ cup canola oil
- 3 eggs
- 2 tablespoons brewed coffee (Optional)
- 1 teaspoon vanilla extract
- 2 ½ cups whole wheat flour
- ½ cup cocoa powder
- 2 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 pinch ground nutmeg
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
- Whisk together yogurt, sugar, oil, eggs, coffee, and vanilla extract in a bowl. Add flour, cocoa powder, baking powder, cinnamon, baking soda, salt, and nutmeg; whisk until air bubbles form in batter. Pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Serve warm or at room temperature.
Nutrition Facts
| Calories | 332 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 5 g |
| Protein | 8 g |
| Saturated Fat | 3 g |
| Sodium | 371 mg |
| Sugars | 22 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I agree with the earlier review to make a few tweaks as noted. However, I really like the basics of this recipe and “as is” it is a good chocolate loaf with a nice tang of Greek yogurt. I add a few semi sweet chocolate chips on top before baking. Next bake I will use a round loaf pan, butter rather than oil and a little less baking soda. Question – do you whisk by hand or in stand mixer?
I replaced white sugar with date sugar, and I used apple sauce instead of oil. It’s a dense cake. 3 and 5 year olds ate it without complaining about it, so it gets a 5 star!
This cake really has potential. As-is though, I did have some problems with it. First off, the batter was really really dry–and I ended up adding approximately 1/2 cup of coffee to get it to the correct consistency. Second, I think this could stand to be baked in a larger pan for less time. The cake domed a lot, and the dome ended up being almost burnt while the center of the cake was still under-done after baking 55 minutes. Lastly, the flavor needs tweaking for our taste. Not enough cocoa flavor. With all this being said, I would definitely make this again with the following changes: use melted butter in place of oil, 3/4 cup cocoa powder, 1 tsp baking soda, 1 1/2 tsps vanilla, and only 2 cups of whole wheat flour. Keep the other ingredients the same. Put it into a 9×13 and start checking for doneness after about 20-25 minutes. I think these changes would make this cake even better. Thanks for the recipe!