Chocolate Yogurt Cake

4.48 from 93 votes

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Calling all my chocolate lovers 🍫! Get ready to fulfill your chocolate fantasies with this recipe. If you’re looking for the perfect, velvety, mousse-like chocolate cake, that’s also incredibly easy to make, this 👏 here 👏 is 👏 it 👏! This cake is the chocolate version of my 3 Ingredient Yogurt Cake and brings together the best of flan and Basque cheesecake. Not that you need any more convincing, but the ingredient list is shorter than a toddler’s patience and this cake is also super low in calories.

Why You’ll Love Chocolate Yogurt Cake

This cake is a texture masterpiece. Imagine a soft crust with a smooth, custard-like, creamy interior 🤤. The flavours are perfectly balanced with subtle sweetness, tanginess and of course, richness from the chocolate. Not to mention the prep time is only 5 minutes!

Chocolate Yogurt Cake

How to Prepare Chocolate Yogurt Cake

🔥 Preheat the oven to 350F (175C).

🥣 In a bowl, mix the eggs, sugar, and vanilla until combined.

🥚 Add plain yogurt, and mix. Now, stir in the cornstarch, and cocoa powder, whisk until smooth.

🍞 Pour the batter into a loaf pan lined with parchment paper.

♨️ Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

🍓 Allow the cake to cool, then top with fresh berries, maple syrup, or honey before serving.

Nonna’s Tip 🍫

This cake is NOT very sweet. It is mildly sweet and tangy from the yogurt so I like to add toppings like maple syrup or honey. I suggest using vanilla yogurt if you want a sweeter cake.

Chocolate Yogurt Cake

Variations and Substitutions for Chocolate Yogurt Cake

This easy Chocolate Yogurt Cake can be adjusted to suit your taste preferences and dietary needs. I have not tried all of these alternatives, so you may need to experiment and adjust the quantities.

  1. For an even sweeter cake you can use flavored yogurt such as vanilla or coconut.
  2. Top the cake with a drizzle of 🍫 chocolate sauce, a dollop of whipped cream, or a dusting of powdered sugar for an extra decadent cake.
  3. Add spices such as cinnamon, nutmeg, or cardamom to the batter for a different flavor profile.
  4. Instead of sugar, you can use alternatives like 🍯 honey, maple syrup, agave syrup, or stevia for a different level of sweetness.
  5. Feel free to experiment with different flavorings such as almond extract, 🍊orange zest, or lemon zest.

Similar Recipes

This cake was inspired by my 3 Ingredient Yogurt Cake. It has a lovely custard texture that you’ll find in several other recipes, like my Custard Oatmeal.

Best Served With

  • Coffee or tea 🫖
  • Fresh berries such as 🍓 strawberries, raspberries or blackberries

Common Questions

how can i store this cake?

My Chocolate Yogurt Cake can be stored in the fridge for a few days.

can i add sugar to the batter?

You can add 1/4 cup of sugar to the batter if you are looking for a sweeter option and don’t want a lower-sugar Chocolate Yogurt Cake.

what kind of yogurt can i use for this recipe?

For this cake recipe, you can use plain regular yogurt, Greek yogurt, or flavored yogurt such as vanilla or coconut.

Can I use dairy-free yogurt for this Chocolate yogurt cake?

You are welcome to try dairy-free yogurt, but I have not tried this, so you will have to experiment and adjust quantities. I believe that it should work, but don’t know for sure. If you try this recipe with dairy-free yogurt, let me know in the comments!

how do i know if the cake is ready?

After about 50-60 minutes of baking, the cake should be golden and set. When you insert a toothpick, it should come out clean.

WHat can I expect after baking the cake?

After baking, you’ll notice the cake will start to deflate and wrinkle, but don’t worry, that’s completely normal!

How long do I let my cake cool?

I let my Chocolate Yogurt Cake cool at room temperature for around 30 minutes, then transfer it to the fridge for at least 2 hours before serving. This helps the flavors develop and gives the cake a firmer texture. You don’t have to do this, but if you can’t resist trying it right away, you might find that the texture is more eggy and not as sweet.

Chocolate Yogurt Cake

Chocolate Yogurt Cake

Calling all my chocolate lovers 🍫! Get ready to indulge in your chocolate fantasies with this recipe. If you're looking for the perfect, velvety, mousse-like chocolate cake, that's also incredibly easy to make, this 👏 here 👏 is 👏 it 👏
4.48 from 93 votes
Course: Dessert
Cuisine: American, Greek
Servings: 8 pieces
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes


  • 4 eggs
  • cup sugar, 60 grams
  • 1 teaspoon pure vanilla extract, optional
  • 1.5 cups plain yogurt, 315 grams
  • 5 tablespoons corn starch, 55 grams
  • ¼ cup unsweetened cacao powder, 20 grams


  • Note: This cake can be made with vanilla or flavored yogurt, such as coconut. A flavored yogurt will result in a sweeter cake.
  • Preheat the oven to 350F (175C).
  • In a bowl, add the eggs, sugar, and vanilla. Whisk well.
  • Add the plain yogurt and whisk until smooth. Then add the cornstarch and unsweetened cacao powder.
  • Pour the batter into a lined loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.
  • Let it cool and top with fresh berries, maple syrup, or honey! Enjoy.



Calories: 112kcal, Carbohydrates: 15g, Protein: 4g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 88mg, Sodium: 53mg, Potassium: 103mg, Fiber: 0.04g, Sugar: 11g, Vitamin A: 164IU, Vitamin C: 0.2mg, Calcium: 68mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American, Greek
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

4.48 from 93 votes (91 ratings without comment)

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  1. Thank you Nonna for the interesting recipes
    Sad to say I’m only learning and starts to bake at 70+ after moving from Singapore to Switzerland to stay with my daughter and her family.
    I find your recipes simple and easy to follow
    Thanks again

    1. It’s never too late to start a new hobby! I’m so happy to hear you’re enjoying my recipes. Happy baking!

  2. 5 stars
    I made this cake and OH MY WORD! One of the best chocolate cakes I’ve ever had. It’s particularly delicious slightly warm and vanilla ice cream. Thank you!

  3. 5 stars
    Hi there, I made your Chocolate Yoghurt Cake yesterday. It was delicious! We have a brand of drinking chocolate here that is 97% sugar free and I used a fat–free natural yoghurt, and it turned out so well. Topped it of course with Tasmanian raspberries & Canadian blueberries from the freezer. A very healthy and delicious dessert!
    Thank you! 😉🦘

    1. Thank you so much for sharing this, Yuleen. Your version sounds incredible! I appreciate it. ❤️

  4. Can I substitute the sugar with either eryritol and or allulose? That would make it a ‘zero’ point dessert on Weight Watchers. Thnx bunches, Roseanne

    1. Hi Roseanne! I have not made the recipe with those two substitutes, but I do know that alternatives like honey, maple syrup, agave syrup, or stevia work well.

  5. I wonder if I can add a scoup of protein powder to this recipe so my son can use this chocolate cake as a healthy snack?

    1. Hi Carm! That’s a great idea. I would mix the protein powder directly into the yogurt. Please let us know in the comments how it turns out.

    1. Hi Annie, I have not done this substitution myself but some research tells me “It’s recommended to use twice as much arrowroot as cornstarch to get similar results.” Please let us know in the comments how it turns out!