Wednesday, October 14, 2015

Fudgy Chocolate Chip Yogurt Cake

The other day we were in need of a quick easy dessert, preferably chocolate, and this one was the perfect solution. Not only was it really delicious, but it was made completely by my 10-year-old! We will definitely be making this again.

photo courtesy of Mel's Kitchen Cafe

Fudgy Chocolate Chip Yogurt Cake

recipe from Mel's Kitchen Cafe

  • 1 1/4 cups granulated sugar
  • 1/2 teaspoon vanilla
  • 2/3 cup yogurt (see note above)
  • 5 large eggs
  • 2/3 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups semisweet or bittersweet chocolate chips
  • 1/2 cup finely chopped, toasted almonds or toffee bits (optional)

  1. Preheat the oven to 350 degrees F. Lightly grease a 9- or 10-inch round or square cake pan (or a similar sized springform pan if you want cleaner edges) and set aside. 
  2. In a large bowl, whisk together the sugar, vanilla, yogurt and eggs. 
  3. In a smaller bowl, whisk together the flour, cocoa powder, baking powder, and salt. Add the dry ingredients to the egg mixture and stir just until combined and a few streaks of flour remain. Stir in the chocolate chips; don't overmix.
  4. Spread the batter evenly in the prepared pan and sprinkle the nuts, if using, on top. Bake for 35-40 minutes, until a knife or toothpick inserted in the center comes out with a few moist crumbs - you'll need slightly less baking time the larger the pan you use. Err on the side of underbaking just slightly so the bottom stays melty and gooey. 
  5. Serve warm for the hot fudge effect (the chocolate chips will sink to the middle and bottom of the cake and melt deliciously). The cake is also delicious served with a scoop of vanilla ice cream or lightly sweetened whipped cream.


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