One-Bowl Chocolate Yogurt Cake

Prep: 15 minutes   Cook: 34 minutes   Total: 1 hour 15 minutes   Serves: 10 servings

Why you’ll love this recipe

Everything mixes in one large bowl, no mixer is required, and the cake stays soft for several days. The simple cocoa glaze is optional, so this can be an everyday snack cake or a dressed-up dessert.

Ingredients

• 1½ cups (180 g) all-purpose flour
• ¾ cup unsweetened natural cocoa powder
• 1¼ cups granulated sugar
• 1½ teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 2 large eggs, at room temperature
• ¾ cup plain Greek yogurt, at room temperature
• ½ cup neutral oil
• 1 teaspoon vanilla extract
• ¾ cup hot brewed coffee or hot water
• Optional glaze: 1 cup powdered sugar
• Optional glaze: 2 tablespoons cocoa powder
• Optional glaze: 2 to 3 tablespoons milk and a pinch of salt

Instructions

1. Heat the oven to 350°F. Grease a 9-inch round cake pan with 2-inch sides, line the bottom with parchment, and grease the parchment.
2. In a large bowl, whisk the flour, cocoa powder, sugar, baking soda, baking powder, and salt until no cocoa lumps remain.
3. Add the eggs, yogurt, oil, and vanilla. Whisk until mostly smooth. Slowly pour in the hot coffee or water while whisking; the batter will be thin.
4. Pour the batter into the pan. Bake for 30 to 36 minutes, until the center springs back lightly and a toothpick comes out with a few moist crumbs.
5. Cool in the pan for 15 minutes, then turn onto a rack and cool completely.
6. For the optional glaze, whisk the powdered sugar, cocoa, 2 tablespoons milk, and salt. Add more milk a teaspoon at a time until pourable, then spread over the cooled cake.

Success tips and variations

• Natural cocoa works best with the baking soda in this formula; Dutch-process cocoa may change the rise.
• Coffee deepens the chocolate flavor but does not make the finished cake taste strongly of coffee.
• A thin batter is expected; use a solid pan rather than a springform pan to prevent leaks.
• Do not glaze the cake until it is completely cool.

Storage and reheating

Store the covered cake at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze unglazed slices for up to 2 months.

Food-safety note: Handle raw eggs with clean utensils and bake until the center is set. If using milk in the glaze, refrigerate the cake for longer storage.

Estimated nutrition

Per serving: 310 calories, 5 g protein, 46 g carbohydrate, 13 g fat, 3 g fiber, and 330 mg sodium. Nutrition is an estimate and will vary by brands, substitutions, and serving size.