CAKE. Let’s talk about it.
Anyone else go for cookies over cake? I know, here I am with a cake recipe today and I am telling you how I prefer cookies… Just hear me out.
I like cake… but it has to be the right kind of cake. I don’t really want your average store bakery cake, or a box mix cake… or even your typical wedding cake. If offered cake, in *most* circumstances I will say “No, thank you.” Call me crazy, but all of those types of cakes tend to be dry and crumbly and that is just not for me. I like my cakes MOIST (sorry not sorry) and with a little density, you know what I am saying?
So if I haven’t lost you yet… then today’s chocolate cake is most certainly for you. It’s *almost* like a brownie-cake, if you will. Not as fudgy as a brownie, but definitely not light and fluffy like a traditional box cake.
I actually made this cake twice already and I will likely be making it a third time here soon, as my dad’s birthday is coming up in a few weeks and he is a chocolate fiend. The first time I made this chocolate cake was for Mother’s Day and I shared it with Drew’s mom and family. My mom and family got carrot cake because it is her favorite. I actually had to tell my family (as I was keeping this chocolate cake at my parents until we ventured over to Drew’s side later) “Don’t tell Dad there is chocolate cake and he can’t have any…” But this chocolate cake will definitely be made a third time and has my dad’s name written all over it!
Greek Yogurt Chocolate Cake with Mocha Fudge Frosting
What you need
- whole wheat pastry flour
- unsweetened cocoa powder
- espresso powder
- baking powder
- salt
- granulated sugar
- avocado oil
- plain Greek yogurt
- eggs
- vanilla extract
- brewed coffee
- 3oz dark chocolate, chopped or chips
- butter
- espresso powder
- Greek yogurt
- powdered sugar
I love using greek yogurt in baking because you can replace some of the heavy oil and it helps keep the moisture. So you could say this chocolate cake is slightly healthier 😉
Another thing we’re doing is using brewed (cooled) coffee as the liquid. You can’t really taste the coffee in the cake, it just helps intensify the chocolate flavor.
Oh but the frosting… yes that is where the coffee DOES come into play. Because hello, “Mocha Fudge Frosting”. Duh.
We’re also using Greek yogurt in the frosting in place of cream. It sounds weird but just trust me! The frosting starts in a sauce pan by melting together the butter and chocolate chips, then you gently stir in the Greek yogurt and espresso powder. Then the texture comes together by adding in the powdered sugar, making it thick and fudge-like. And if you’re not a fan of coffee, you could just leave the espresso powder out 🙂
After the cake has cooled completely (I put mine in the fridge to speed up the process) you can start frosting the cake! This cake can be made a day ahead and the flavor gets even better.
Let me know if you try it out by leaving a comment and review on the blog! I love seeing what you’ve made!
Xx Ashley
PrintGreek Yogurt Chocolate Cake with Mocha Fudge Frosting
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 1x
- Category: dessert
- Method: oven
- Cuisine: american
Ingredients
FOR THE CAKE
1 3/4 cups whole wheat pastry flour
1/2 cup unsweetened cocoa powder
1 TBS espresso powder
1 1/2 tsp baking powder
1/2 tsp salt
1 1/4 cup granulated sugar (coconut, cane, etc.)
1/2 cup avocado oil
1 cup plain Greek yogurt (whole milk suggested but 0% or 2% also works)
2 large eggs
1/2 TBS vanilla extract
1 cup brewed coffee, room temperature
MOCHA FROSTING
3oz dark chocolate, chopped or chips
4 TBS butter
1 TBS espresso powder
1/4 cup whole milk Greek yogurt (can sub half-in-half)
1 1/2 cups powdered sugar
Instructions
- Preheat oven to 350F. Grease a bundt pan or deep 10″ round pan with removable bottom. Set aside.
- In a medium bowl combine the dry ingredients, flour through salt. Set aside.
- In a large bowl using electric mixer (or whisk) beat together sugar and oil until combined. Add in yogurt, eggs, and vanilla beating until combined.
- Carefully add ½ of the bowl of dry ingredients to your large bowl of wet ingredients, using spatula to gently combine. Then gently pour in brewed coffee and rest of dry ingredients. Gently stir together with spatula or whisk until no lumps in batter remain.
- Transfer batter into greased baking pan. If using bundt pan, cake should take approximately 30-40 minutes. If using 10″ deep round pan, cake should take approximately 45 minutes –cover with foil at 20 minutes to prevent top from browning too much. Check for done-ness with toothpick inserted into center of cake. Cake is done when little to no crumbs come out with toothpick. Allow to cool in pan for 20 minutes before transferring to rack to cool completely.
- Make frosting: combine chocolate and butter in medium saucepan over low-medium heat, stirring until melted and combined. Stir in espresso powder and yogurt. Transfer mixture to heat-proof bowl and gently add in powdered sugar, stirring with spatula until combined. Frost cake once cooled and store in fridge until ready to serve.
Notes
*May sub regular yogurt; baking time may need to be adjusted. Check with inserted toothpick for doneness.
Make sure to use a cake pan that is deep enough. I do not suggest using a regular 10″ square or round pan. You can also try dividing the batter into two 8″ round pans, just watch baking time after 20 minutes.
Cake can be made up to 1 day in advance. You can either frost the night before, or frost about an hour prior to serving.
Nutrition
- Serving Size: 1/12th
- Calories: 373
- Sugar: 40g
- Sodium: 188mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg
Keywords: healthy chocolate cake, chocolate cake with greek yogurt, cake using whole grain flour
Emily says
OH WOW. This looks absolutely incredible Ashley; I can see why you like to make certain kinds of cake. I can testify that every single cake that we’ve made from your site is always delicious.
Arundhathi says
Hello from India❤️…This looks soo yum…But can we substitute eggs with apple sauce? And in what ratio?
Ashley says
Hi there! Unfortunately I haven’t tried that myself- so I can’t give a great estimate. If anything I would some milled flaxseed “egg”. Which would be 2 TAblespoons milled flaxseed + 6 TAblespoons water and let sit for 5-6 minutes until “gel” forms. If you want to try the applesauce, possibly 2/3 cup? Let me know if you do!
Stephanie says
Bah! I grabbed plain regular yogurt instead of Greek. Any idea if that would still work? Hoped to make it today 🙁
Ashley says
It *should* still work! I’ve made this recipe a few times and I think it’s fairly forgiving. Let me know how it goes!
Stephanie says
Will do…thank you for the quick response!
Stephanie says
Turned out great! So moist (gross word but descriptive). The cake needed an extra 3 mins (43 total in bundt pan). I also used cold brew coffee bc that is all I had 🙂 perfect!
Ashley says
Yay that’s awesome! Thank you so much for taking the time to come back and comment, Stephanie! Hope you enjoyed the cake 🙂
Krysta says
Can you use regular whole wheat flour? I can’t get my hands on the pastry flour in my town 🙁
Ashley says
Hi Krysta! You can use whole wheat flour it will just turn out a little more dense. It is a fudgier cake anyways. You can probably leave out a couple TBS if using all whole wheat flour. You can also do half whole wheat, half all-purpose. Let me know how it turns out!
Krysta says
Thank you!!!! I’m going to try it this weekend!
Rudi says
Nutrition info?
Ashley says
Hi Rudi, thanks for you comment! I don’t typically calculate nutrition info any longer, for several reasons. One being that calculating it myself is not entirely accurate, so I don’t want to mislead readers. Another is that I try to advocate for balance and moderation when eating, and include indulgences like this without having to worry about how many calories are in something (history of disordered eating and being obsessive compulsive). If looking for approximate nutrition information, myfitnesspal.com has a decent database where you can plug in the ingredients. I know that is not the most helpful answer, but I try to practice what I preach 🙂
Hyde says
What is espresso powder? Like super fine ground espresso? Just confused by that ingredient and I have everything else and really want to make this ??. Thanks!
Ashley says
Hi Hyde! Espresso powder is essentially instant coffee 🙂 but if you don’t have it you can still make the cake, just intensifies the flavor!
Paige Walker says
Hello
Is there any way this can be substituted to be wheat free? as I have a wheat intolerance
Many Thanks
Paige Walker
Ashley says
Hi there Paige! You should be able to sub a 1:1 gluten-free baking flour – I’ve used Bob’s Red Mill before in many recipes like this with great results. Let me know if you try!
Rose says
Hello! Is it possible to sub the oil for more yogurt for the cake? It looks delicious ❤️
Ashley says
Hi Rose! I personally wouldn’t sub more than half of the oil. I am not sure the cake would have the a similar texture by replacing all of it. If you happen try it out, I would love to hear how it goes.
Katy says
SUCH A YUMMY CAKE! I’m not used to having a cake come out so well, super moist and love the coffee + dark chocolate blend. (-:
★★★★★
Ashley says
So glad you like it Katy! Moist cakes are my favorite 🙂
Jenish says
Madam
Can i use half wholewheat flour and half oats flour for make healhty cake?
Ashley says
I don’t think I’d recommend doing half whole wheat and half oat flour here as I can’t say for sure how that would turn out. If you wanted to still do half whole wheat white flour, half oat flour it could work but just be more dense of a cake.