Greek Yogurt Chocolate Cake

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.

Greek Yogurt Chocolate Cake

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Category: dessert

Cuisine: American

one cake

Greek Yogurt Chocolate Cake

There's not one, not two, but three kinds of chocolate in this Greek yogurt chocolate cake. Yum!


  • Cake Ingredients
  • 1/2 C white granulated sugar
  • 1/2 tsp vanilla extract
  • 1/4 C plain Greek yogurt
  • 2 large eggs
  • 1/2 C flour
  • 5 T plain cocoa powder (unsweetened)
  • 1/4 tsp baking soda
  • pinch salt
  • 1/4 C chocolate chips or chopped chocolate
  • Ganache Ingredients
  • 2 oz dark chocolate
  • 2 oz (2 T) unsalted butter


  1. Cake
  2. Preheat your toaster oven to 350 degrees. Butter and flour a mini baking pan (6 inches).
  3. Add the sugar, vanilla extract, yogurt, and eggs to a medium size bowl. Whisk thoroughly until the mixture becomes smooth. It should be a pale, lemony color.
  4. Add the flour, cocoa, baking soda, and salt. Whisk that all together thoroughly. It should now look dark, smooth, and fudgy.
  5. Fold in the chips/chopped chocolate.
  6. Pour the batter into the baking pan, scraping it out with a rubber spatula.
  7. Bake for 20-25 minutes. The usual toothpick test won’t work here (it will still be gooey inside when it’s done), but the top of the cake will be solid and start to pull away from the sides of the pan.
  8. Let cool a few minutes, then top with the ganache.
  9. Ganache
  10. While the cake is baking, melt 2 oz of chocolate and 2 oz of butter in a small saucepan. Let stand for fifteen minutes, and then spread over the cooled cake with a spatula.

More Chocolate Dessert Recipes

Easy Chocolate Mousse

Small Batch Brownies with Cocoa Powder

Poached Pears with Chocolate Sauce and Ice Cream

Tools and Ingredients for Greek Yogurt Chocolate Cake

HIC Porcelain Square Baking Dish 6.5- by 6.5- by 1-inch

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.


Greek Yogurt Coffee Cake Recipe for One

I was in the mood for something sweet with my morning coffee one weekend. After some thought, I settled on a Greek yogurt coffee cake.  The trouble was, I didn’t have a recipe I liked, and most of the small batch recipes for coffee cake I found were the sort of thing you make in a mug, which I didn’t want.

I have tried a few of those and did not like them. I wanted something made from scratch, in a real pan, in the oven.  That way, the flavors have time to meld, and the flour/sugar/fat can work their magic.

I found a great recipe for sour cream coffee cake muffins (for two), but that required a muffin pan. I got rid of mine because I never used it and it was taking up valuable kitchen space.  The funny thing is, she said she decided to make the recipe as muffins instead of a cake since most people have muffin tins. So, I had to revert to her original plan and make a single small batch dessert coffee cake instead!

I made a few other changes too.  The topping sounded delicious, but much too sweet for me, so I decided to cut the sugar she called for in half.

Next, since I have a Kitchenaid mixer, I only mixed the oil and sugar for two minutes, rather than four. Because I usually have Greek yogurt in the fridge, but not sour cream, or heavy cream, I used that instead. You can use the traditional sour cream if you prefer.

Because my mini baking pan is porcelain, and I didn’t want the batter to stick, buttered and floured it before I added the cake mixture.

Since I was baking a single, solid small cake instead of muffins, I also reduced the cooking temperature and increased the baking time slightly.

The result was a delicious, not too sweet, crumbly, cinnamony cake that was just perfect for a weekend treat.

Greek Yogurt Coffee Cake Recipe for One

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Category: dessert

Cuisine: American

two servings

Greek Yogurt Coffee Cake Recipe for One

A small serving coffee crumb cake that's great for a weekend morning treat.


  • Crumb Topping
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons. white sugar
  • pinch of salt
  • 1/4 teaspoon cinnamon
  • 1 tablespoon sweet butter
  • 3 tablespoons flour
  • Cake
  • 1/4 cup neutral oil (I used canola, but vegetable oil is fine)
  • 1/3 cup white sugar
  • pinch salt
  • 1 large egg
  • 2 tablespoons plain Greek yogurt (or you can use sour cream)
  • 1/2 teaspoon vanilla extract
  • 1/3 cup + 1 tablespoon flour
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg


  1. Melt the butter for the crumb topping in a small saucepan or in the microwave.
  2. Preheat the oven to 350 degrees (you can use your toaster oven for this, since the pan is small)
  3. Once the butter is melted, pour it into a small bowl and add the rest of the topping ingredients. Stir it with a fork until it gets crumbly.
  4. If you have a Kitchenaid, add the oil and sugar to the mixing bowl and beat on speed two for two minutes. If you have a standard mixer, or a hand mixer, beat for four minutes.
  5. Then, add the salt, egg, yogurt and vanilla and beat that for a few seconds (Kitchenaid), or fifteen seconds (hand mixer).
  6. Add the remainder of the dry ingredients (flour, baking soda and powder, cinnamon, and nutmeg) to the mixture and stir just enough to combine.
  7. Prepare the baking pan by greasing it with butter and then sprinkling flour along the bottom and sides (this will stop the batter from sticking to the pan).
  8. Pour the batter into the pan and top with the crumb mixture you made earlier.
  9. Bake for 30-35 minutes until a toothpick or skewer comes out clean.
  10. Eat!

Tools and Ingredients for Greek Yogurt Coffee Cake

Farberware Classic Stainless Steel 5/8-Quart Butter Warmer

This mini saucepan is great for melting butter, making a single cup of cocoa, or for filling in (in a pinch) when you’ve broken your French coffee press again (oy!).


HIC Porcelain Square Baking Dish 6.5- by 6.5- by 1-inch

I have been using this dish quite a lot. It’s great for this cake, for my small batch brownies, and a single serving of apple crisp. And, it’s dishwasher safe, if you have one. If there’s any leftover cake, the dish can also go in the microwave, if you want to reheat it.

More Single Serving and Small Batch Dessert Recipes

Easy Pear Crepe Dessert Recipe for One Person

Small Batch Brownies with Cocoa Powder

Cinnamon Sugar Bananas with Brandy