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Greek Yogurt Chocolate Cake

Ashley Manila
Rich and incredibly moist, this Greek Yogurt Chocolate Cake is sure to become a new favorite with chocolate fans!
5 from 3 votes
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Prep Time 30 minutes
Cook Time 45 minutes
Inactive Time 30 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine Cake
Servings 1 - 2 layer cake (about 12 slices)

Ingredients
 

For the Greek Yogurt Chocolate Cake:

  • 3 3/4 cups all-purpose flour
  • 3 1/4 cups granulated sugar
  • 1 1/2 cups unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup whole milk
  • 1 cup Full-Fat Greek Yogurt
  • 1 cup coconut oil OR canola oil (coconut oil should be liquified)
  • 4 large eggs + 2 large egg yolks
  • 6 tablespoons unsalted butter, melted
  • 1 tablespoon vanilla extract
  • 1 1/2 cups strong hot coffee OR hot water

For the Greek Yogurt Chocolate Frosting:

  • 5 cups confectioners sugar, sifted
  • 1 1/4 cups unsweetened cocoa powder, sifted
  • 2 sticks (8 ounces) unsalted butter, VERY soft
  • 1/3 cup Full-Fat Greek Yogurt
  • 1/3 cup Half and Half
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla

Instructions
 

For the Greek Yogurt Chocolate Cake:

  • Preheat oven to 350º (F). Prepare three 9-inch metal cake pans by spraying them generously with baking spray or generously buttering and lightly flouring. Set aside.
  • Add flour, sugar, cocoa, baking powder, baking soda, and salt to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well. Set aside.
  • In a large bowl combine the milk, Greek yogurt, oil, eggs, yolks, butter, and vanilla; mix well to combine. Slowly add the wet ingredients into the dry ingredients, mixing until just combined. Then, carefully, add the hot coffee OR water to the cake batter. Beat on medium-low speed until evenly combined. Be careful not to over mix here - it's easy!
  • Distribute cake batter evenly between the prepared cake pans. Bake for 25-28 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
  • Remove from the oven and allow the cakes to cool for about 10 minutes before removing from the pan and transferring to a wire rack cool completely.

In the meantime, make the Greek Yogurt Chocolate Frosting:

  • Sift together the confectioners sugar and cocoa powder, whisking well to ensure it's bump and lump free!
  • Using a handheld mixer OR a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy; about 2 minutes. Reduce speed to low and slowly add the sifted sugar/cocoa powder, alternating with the Greek yogurt and half and half, then add the vanilla and salt. Once all of the ingredients have been added, beat on high speed until light and creamy and combined; beat for at least 1 minute on high.
  • Frost cooled cake layers as desired.

Notes

*Half and half is a product found in most dairy sections; it is half milk, half heavy cream. If you cannot find it, simply mix half milk and half cream together.
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