Chocolate Yogurt Pound Cake Recipe & Video

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This Chocolate Yogurt Pound Cake has a wonderfully dense yet moist texture and a pleasing chocolate flavor. While not technically a pound cake as it doesn't contain butter, both its texture and flavor reminds me of one. And I love how it is so easy to make, just a matter of mixing all the ingredients together by hand and bake.

Yogurt makes this cake nice and moist. I normally use whole milk plain yogurt (Greek style) as I like its rich and tangy flavor. However, if you are using a lower fat yogurt, I would drain it first to remove any excess water.
This cake also contains a flavorless oil instead of butter. You can use vegetable, corn, safflower, canola, or a light olive oil. The oil, along with the yogurt, gives the cake its moist texture, plus it will keep the cake from becoming too firm (unlike butter) if you store it in the refrigerator.

The chocolate flavor comes from unsweetened cocoa powder. My preference is to use Dutch processed unsweetened cocoa powder (Valrhona and Droste are a few good brands to try), but you could use natural unsweetened. And remember, the flavor of the unsweetened cocoa powder does vary both by brand and type. I also added a little instant espresso (or coffee) powder as it enhances the chocolate flavor. For the chocolate chips, you can use semi sweet, bittersweet, milk, and/or white chocolate chips. You can leave them out but chocolate chips add a more complex chocolate flavor to the cake, plus adds a nice crunch (if you are eating the cake cold).


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Chocolate Yogurt Pound Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, an 8 1/2 x 4 1/2 x 3 inch (21.5 x 11.5 x 7.5 cm) loaf pan. Line the bottom of the pan with parchment paper.

In a large bowl, stir or whisk together the flour, unsweetened cocoa powder, instant coffee powder, baking powder, baking soda, and salt. Stir in the chocolate chips.

In another bowl, stir or whisk together the eggs, oil, yogurt, and vanilla extract. Stir in the sugar. Add the wet ingredients to the dry flour mixture. Stir just until combined. Scrape the batter into the prepared pan and smooth the top with the back of a spoon.

Bake in preheated oven for about 45 to 50 minutes or until a toothpick inserted into the center of the cake comes out just clean. Rotate your pan front to back about halfway through baking. Remove from oven and place on a wire rack to cool for about 10 minutes before removing from pan.

This cake can be stored for about 5 to 7 days in the refrigerator or it can be frozen for one month. Defrost in the refrigerator overnight.

Makes one loaf.

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Chocolate Yogurt Pound Cake:

1 cup (130 grams) all purpose flour

1/2 cup (50 grams) unsweetened cocoa powder (preferably Dutch processed)

1 1/2 teaspoons (3 grams) instant espresso or instant coffee powder

1 teaspoon (4 grams) baking powder

1/2 teaspoon (2 grams) baking soda

1/2 teaspoon (2 grams) kosher salt

1 cup (170 grams) chocolate chips (semi sweet, bittersweet, milk, and/or white)

3 large eggs (150 grams out of shell), at room temperature

1/2 cup (120 ml/grams) flavorless oil (safflower, corn, vegetable, or canola)

1 cup (240 ml/grams) whole milk plain yogurt (preferably Greek), at room temperature (I used FAGE Plain Greek Yogurt 5%)

1 teaspoon (4 grams) pure vanilla extract

3/4 cup + 2 tablespoons (180 grams) granulated white sugar