5-Minute Yogurt and Cocoa Cake
- Difficulty: Easy
- Prep time: 5 min
- Cook time: 35 min
- Serving: 8
- Cost: Low
PRESENTATION
5-Minute Yogurt and Cocoa Cake is the kind of chocolate yogurt cake that earns a regular spot in the rotation — no butter, no creaming, no waiting for anything to come to room temperature. Extra virgin olive oil takes the place of butter entirely, and together with the yogurt it gives the batter a soft, pleasantly fragrant quality that a standard oil-only cake rarely achieves.
The ingredients are easy to find, the steps are few, and the whole thing comes together quickly enough to feel genuinely low-effort rather than just marketed that way. The soft crumb is what makes it so flexible. It fits comfortably at breakfast or as an afternoon snack without feeling like a compromise, and it holds up just as well after dinner — slice it alongside a spoonful of whipped cream or a scoop of gelato and it reads as a proper dessert. One batter, honest results, no occasion required.
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- INGREDIENTS
- Ingredients for a 9-inch pan
- Type 00 flour 1 ½ cup (180 g)
- Unsweetened cocoa powder 1.25 oz (35 g)
- Sugar 0.8 cup (160 g)
- Yogurt ½ cup (125 g)
- Extra virgin olive oil 6 tbsp (80 g)
- Eggs 2 - medium, at room temperature
- Baking powder 4 tsp (16 g)
- Fine salt ⅓ tsp (2 g) - Approximately 1/3 teaspoon
- Vanilla extract to taste
How to prepare 5-Minute Yogurt and Cocoa Cake
Place room-temperature eggs and granulated sugar in a large bowl 1. Add the vanilla extract 2 and beat everything with electric beaters 3 until you obtain a light, fluffy and airy mixture.
Add the extra-virgin olive oil 4, the salt 5 and the plain whole-milk yogurt 6. Continue to beat the mixture with the electric beaters for about 1 minute, so that all the ingredients are well combined.
Turn off the beaters and then add the dry ingredients: 00 flour 7, unsweetened cocoa powder 8 and baking powder 9.
Beat again with the electric beaters until the dry ingredients are completely absorbed 10. You should obtain a smooth, homogeneous batter with no traces of flour 11. Grease and flour a 9-inch round pan and pour the batter into it 12. Spread it evenly in the pan.
Bake the cake in a preheated conventional oven at 356F for about 35 minutes, placing it on the middle-low rack of the oven. At the end of baking, remove the cake from the oven 13 and let it cool slightly before turning it out of the pan 14. The 5-Minute Yogurt and Cocoa Cake is ready to serve 15.