Made with cocoa powder and finished with an optional glaze and melted chocolate topping, this homemade chocolate cake has a rich flavor without being overly heavy. 🍫
🍫 The batter is easy to prepare by creaming butter and sugar first, then adding eggs, yogurt and dry ingredients for a soft bakery-style texture.
Perfect for beginners, tea time or anyone looking for a soft homemade chocolate cake recipe.
If you enjoy easy cakes, try my vanilla cake, mocha cake and cheesecake recipes.
🍫🍫
Butter – salted 110g (½ cup)
Sugar 175g (¾ cup, 2 tablespoons)
Vegetable Oil 30ml (2 tablespoons)
2 Eggs
Natural Yogurt 120g (½ cup)
Plain Flour 180g (1 cup, 2 ½ tablespoons)
Cocoa powder 20g (about 2 ½ tablespoons)
Baking powder 1 ½ teaspoons
Topping (optional): Just mix together:
Powdered sugar 60g (½ cup)
Milk about 2-3 tablespoons
A little chopped nuts (optional)
Melted chocolate (optional)
Measuring cup size – 240ml
Baking pan 20×20 cm (8×8 inch)
Method:
Cream the butter and sugar together for about 2 minutes, until light and creamy
Add the oil and whisk for 1 minute until well combined.
Add the eggs and whisk for about 2 minutes, scraping down the sides of the bowl as needed.
Add the yogurt and whisk for 1 more minute until smooth.
Sift the flour, cocoa and baking powder directly into the same bowl.
Gently fold the mixture by hand.
Whisk on low speed for about 15 seconds.
Give a final gentle mix to ensure everything is evenly combined.
Pour the batter into a lined baking pan.
Bake at 170°C (350°F) for 30–35 minutes, or until a skewer inserted in the center comes out clean.
Pour the simple icing glaze over the cake while it is still warm.
Decorate as you wish.
Enjoy warm, or let it cool completely before serving. 🍰
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