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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Yogurt Chocolate Cake Recipe

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This recipe for Yogurt Chocolate Cake is from Leona's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
FOR THE CAKE:
1 3/4 c. Unbleached All-purpose Flour
3/4 c. Natural Unsweetened Cocoa
1 1/2 tsp. Baking Soda
1 tsp. Kosher Salt
2/3 c. Salted Butter, Room Temperature
1 3/4 c. Sugar
2 Eggs
2 tsp. Vanilla Extract
2 c. Plain Greek Yogurt, 2% Or Full-fat
FOR THE FROSTING:
6 tbsp. Salted Butter, Room Temperature
3 c. Powdered Sugar
1/2 c. Natural Unsweetened Cocoa
1/4 c. Milk, Or More If Needed
1 tsp. Vanilla Extract
Directions:
Directions:
Grease and flour a 9 x 13 pan. Preheat oven to 350ºF.

Whisk flour, cocoa, baking soda, and salt. Set aside. In another bowl, cream butter and sugar together until creamy. Beat in eggs and vanilla, scraping down the sides and bottom of the bowl as needed.

On low speed, add the flour mixture in three additions, alternating with the Greek yogurt. After the last addition, scrape down the bottom and sides of bowl, and beat until combined.

Pour the batter into the prepared pan and smooth evenly. Bake for 35–40 minutes, or until a toothpick inserted in the middle comes out clean. Set on a wire rack to cool.

Make the frosting. Beat the butter until creamy. Whisk the powdered sugar and cocoa together, then gradually add to the butter on low speed. Beat in the milk and vanilla, mixing until smooth and thick. Add more milk if needed for spreading consistency. Spread over the cooled cake using an offset spatula.
Personal Notes:
Personal Notes:
Makes awesome cupcakes
Try my mom’s Carmel Icing with this cake

 

 

 

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