This Greek Yogurt Chocolate Cake has got everything a cake needs: chocolate, chocolate chips, and a gooey chocolate center. I would have left it at that, but then I remembered my local bakery’s chocolate blackout cupcakes. Those cupcakes have chocolate cake, a chocolate icing center, and then more icing on top! Yes! If it’s good enough for cupcakes, it’s definitely good enough for cake.
I found this recipe on dessert for two. Since it’s already a small portion, I didn’t change it much, but I did make a few tweaks.
Because I don’t use cooking spray, I prepared my mini baking pan with butter and a dusting of flour.
Keep Your Cake From Sticking
Just rub the butter over the bottom and sides of the pan, then sprinkle flour over it and spread it around with a butter knife.
Also, I didn’t have chocolate chips, so I cut up part of a bar of chocolate with a large knife (a mini-chopper would work too). Since I was going to add the icing, I cut the amount of “chips” to 1/4 cup. I don’t like espresso powder, particularly not with chocolate, so I left that out.
Finally, I topped it all with a ganache topping, which is simply equal parts chocolate bar and butter. Just combine 2 oz. of chocolate with 2 oz. of butter and melt that gently in a small saucepan. Let it cool for fifteen minutes (or it will just soak in to your cake and disappear) and then and spread it over the top of your cake. If you want, you can add a splash of vanilla extract to the mixture.
Since this is a small cake, you don’t need to use your mixer. You can easily make the whole thing by hand in a single medium-size bowl.
Tools and Ingredients for Greek Yogurt Chocolate Cake
This dish is the perfect size for this cake, a small coffee cake, brownies, or apple bread. It cleans up easily and you can put it in the dishwasher if you like. It’s also microwave safe.
Cadbury Bourneville Cocoa
This cocoa is far richer and more full-flavored than the usual American cocoa. It’s darker chocolate and has no added sugar or fillers. Just plain cocoa.
Silicone Spatula Set
It’s getting harder and harder to find these in the stores. They’re all too wide: fine for turning fish or an egg, but useless for scraping cake batter out of your mixing bowl or spreading icing. Since they are silicone, they’re more heat-resistant than rubber would be. They’re also dishwasher safe and have built-in holes for hanging.
More Chocolate Dessert Recipes
One of the very first things I learned to cook. Only five ingredients, and you don’t have to separate eggs or melt chocolate. Easy, delicious, and chocolate. What more could you want?
Just enough brownies for one person (because a full batch is just too much). These are made with cocoa powder, so you don’t have to melt chocolate to make them.
Double dark chocolate pudding, in a single serving. This is actually two recipes in one. Cook it more, you get pudding. Cook it less and you get thick European hot chocolate.
Banana bread + chocolate! All downsized for one person. Just mix everything together in a bowl, and bake.