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Newest Video Recipe - Chocolate Yogurt Pound Cake


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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).

Continue to the Chocolate Yogurt Pound Cake recipe page.....

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Stephanie Jaworski

Joyofbaking.com 25 Years on the Internet


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