Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven
rack in the center of the oven. Butter, or spray with a non stick vegetable
spray, an 8 1/2 x 4 1/2 x 3 inch (21.5 x 11.5 x 7.5 cm) loaf pan. Line the bottom of the pan with
In a large bowl, stir or whisk
together the flour, unsweetened cocoa powder, instant coffee powder, baking powder, baking soda, and
salt. Stir in the chocolate chips.
In another bowl, stir or
whisk together the eggs, oil, yogurt, and vanilla extract. Stir in the sugar.
Add the wet ingredients to the dry flour mixture. Stir just until combined.
Scrape the batter into the prepared pan and smooth the top with the back of a
Bake in preheated
oven for about 45 to 50
or until a toothpick inserted into the center of the cake comes out just clean.
Rotate your pan front to back about halfway through baking. Remove from oven and
place on a wire rack to cool for about 10 minutes before removing from pan.
This cake can be stored for
about 5 to 7 days in the refrigerator or it can be frozen for one month. Defrost
in the refrigerator overnight.
Makes one loaf.
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Chocolate Yogurt Pound Cake:
1 cup (130
grams) all purpose flour
1/2 cup (50 grams)
unsweetened cocoa powder (preferably Dutch processed)
1 1/2 teaspoons
(3 grams) instant espresso or instant coffee powder
(4 grams) baking powder
1/2 teaspoon (2 grams)
(2 grams) kosher salt
1 cup (170 grams)
chocolate chips (semi sweet, bittersweet, milk, and/or white)
large eggs (150 grams out of shell), at room temperature
1/2 cup (120 ml/grams) flavorless oil (safflower, corn,
vegetable, or canola)
1 cup (240 ml/grams) whole milk plain yogurt
(preferably Greek), at
room temperature (I used FAGE Plain Greek Yogurt 5%)
(4 grams) pure vanilla extract
+ 2 tablespoons (180 grams) granulated white sugar