Greek Yogurt Chocolate Cake has to take its place on your Christmas table. Super easy yet decadent with a perfect pomegranate decoration, this cake fits the bill if you are looking for a special cake that doesn’t require a lot of work.
I was reviewing the cake recipes in our archive to see what we already have that can match the Christmas and New Year theme. I highly recommend you to check out our Double Chocolate Beet Cake if you haven’t already. It has the most amazing velvety texture thanks to beets.
To my surprise though, I realized that I don’t have enough chocolate cake recipes on the blog. I don’t know why and it’s hard to believe as chocolate cake is my favorite type of cake. Anyway, better late than never.
This Greek Yogurt Chocolate Cake is as rich and chocolatey as you expect a chocolate cake to be. And the chocolate ganache on it takes the cake to the next level. I decorated my cake with pomegranate seeds, ground pistachio and a little powdered sugar on the very top to give it a snow effect. I think I ended up with the best Christmas decoration on my cake.
I adapted the recipe from Nagi’s Easy Chocolate Fudge Cake at RecipeTin Eats, one of my favorite bloggers. She describes it as a very chocolatey moist fudge cake. This is a chocolate cake you need to have in your recipe notebook.
There is no Greek yogurt in the original recipe. I cut down butter by more than 50% and added Greek yogurt instead. My experience with Chocolate Chip Yogurt Cookies taught me that Greek yogurt is a great substitute for butter, so I’ve been trying to use Greek yogurt in my baking since then.
My Greek Yogurt Chocolate Cake is as rich, outrageously tasty and moist as the one with butter. So why don’t we cut down some calories when we can?
One more thing about this cake: I baked it exactly for 1 hour 10 minutes as suggested in the original recipe but I’ll cut down on the baking duration next time I make this cake as I want my cake much moister. I think 50-55 minutes will be enough fort he moistness I desire.
I hope you love this Greek Yogurt Chocolate Cake as much as we do and try it for Christmas or New Year celebrations.
Super easy and tasty chocolate cake with Greek yogurt. Coated with chocolate ganache and decorated with pomegranate seeds and pistachio.
10 minPrep Time
55 minCook Time
1 hr, 5 Total Time
- 8.5oz / 240g dark chocolate, broken into pieces
- 1¾ cup / 385g granulated sugar
- 3.5oz / 100g unsalted butter
- 5oz / 150g Greek yogurt
- 1¼ cups milk
- ¼ cup oil
- 2 eggs
- ½ cup / 45g cocoa powder
- 1 tsp baking powder
- 1¾ cups / 265g plain flour
- 2.8oz / 80g semi-sweet chocolate, broken into chips
- 80ml heavy cream
- ½ cup pomegranate seeds
- 2 tablespoons ground pistachio
- 1 teaspoon powdered sugar
- Preheat oven to 350F/180C. Butter or spray a 22 - 25cm / 9 – 10 inches spring form cake pan with parchment paper.
- Combine sugar, butter, half the milk and chocolate in a saucepan. Heat it over medium low heat stirring until smooth. Do not simmer or boil!
- Transfer the chocolate mixture into a bowl. Whisk in oil, remaining milk, Greek yogurt and eggs until combined.
- Sift cocoa powder, baking powder and flour into the bowl and whisk until smooth.
- Pour it into the prepared cake pan and bake for 50-55 minutes or until a skewer inserted to the center comes out clean. The surface might crack, but don’t worry as you will coat the cake with a perfect chocolate ganache.
- Remove the cake from the pan and let it cool completely on a cooling rack.
- Heat heavy cream in a saucepan over medium high heat. When it’s about to simmer, remove it. Don’t let it come to a boil.
- Add in chocolate pieces, give it a stir and wait for a few minutes and then whisk until smooth.
- Let it cool completely and refrigerate for half an hour. Pour it on top of your chocolate cake. Refrigerate for about half an hour and then decorate it with pomegranate seeds and ground pistachio as you see in the photos here.
- Finally sift just a little powdered sugar on the very top of pomegranate seeds in the center.