Print

Nigella Chocolate Yogurt Cake

Nigella Chocolate Yogurt Cake recipe
Print Recipe

This supremely moist, single-layer chocolate cake gets its tender crumb and rich flavor from full-fat Greek yogurt and vegetable oil. It requires no frosting—just a dusting of powdered sugar—and delivers a deeply chocolatey, not-too-sweet experience perfect with coffee or as an elegant, simple dessert.

Ingredients

Scale
  • For the Cake:
  • 1/2 cup (120ml) plain full-fat Greek yogurt
  • 1 large egg, at room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1/3 cup (80ml) neutral vegetable oil (such as canola or grapeseed)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (63g) all-purpose flour, spooned and leveled
  • 1/3 cup (28g) unsweetened cocoa powder, sifted (preferably Dutch-process)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (120ml) boiling water
  • For Serving (Optional):
  • 1 tablespoon powdered sugar, for dusting

Instructions

  1. Preheat your oven to 350°F (177°C). Grease a 6-inch round cake pan with butter or non-stick spray, then line the bottom with a circle of parchment paper. This ensures easy release and prevents sticking. Do not skip the parchment, as the moist cake can adhere to the pan.
  2. In a large mixing bowl, combine 1/2 cup Greek yogurt, 1 large egg, 1/2 cup granulated sugar, 1/4 cup light brown sugar, 1/3 cup vegetable oil, and 1 teaspoon vanilla extract. Whisk vigorously by hand for about 90 seconds until the mixture is completely smooth, emulsified, and slightly paler in color. This aeration incorporates tiny air bubbles that contribute to the cake’s lift.
  3. Place a fine-mesh sieve over the bowl with the wet ingredients. Add 1/2 cup all-purpose flour, 1/3 cup cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/4 teaspoon fine sea salt into the sieve. Sift all the dry ingredients directly into the wet mixture. This eliminates lumps in the cocoa and ensures even distribution of leaveners and salt.
  4. Using a flexible spatula, gently fold the dry ingredients into the wet mixture. Use broad, sweeping motions, scraping from the bottom and folding over until just combined and no dry pockets remain. Be careful not to overmix, as this will develop gluten and make the cake tough. The batter will be very thick at this stage.
  5. Pour 1/2 cup of boiling water into the batter. The hot water will ‘bloom’ the cocoa powder, intensifying its chocolate flavor, and will also thin the batter significantly. Fold gently with the spatula until the water is fully incorporated and the batter is smooth, glossy, and pourable.
  6. Immediately pour the batter into the prepared cake pan. Tap the pan firmly on the counter 2-3 times to release any large air bubbles. This helps create an even crumb structure. Use the spatula to smooth the top into an even layer.
  7. Place the pan in the center of the preheated oven. Bake for 40-45 minutes. The cake is done when the top is domed, set, and springs back lightly when touched in the center. A toothpick or cake tester inserted into the middle should come out with a few moist crumbs attached, but not wet batter. Avoid overbaking, which dries out the cake.
  8. Remove the cake from the oven and place the pan on a wire cooling rack. Let it cool in the pan for 20 minutes. This allows the structure to set, making it less likely to break. After 20 minutes, run a thin knife around the edges to loosen, then invert the cake onto the rack, peel off the parchment paper, and let it cool completely, about 1 hour.
  9. Once completely cool, transfer the cake to a serving plate. If desired, place 1 tablespoon of powdered sugar in a fine-mesh sieve and dust it evenly over the top of the cake just before serving. This adds a light sweetness and elegant finish without overpowering the chocolate flavor.
  10. Slice with a sharp, thin-bladed knife, wiping it clean between cuts for neat portions. Serve at room temperature. The cake’s flavor and texture are best after it has fully cooled, allowing the crumb to set and the flavors to meld.

Notes

Storage: Cool completely, then wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Let come to room temperature before serving for best texture. Freezing: Wrap the whole cooled cake or individual slices tightly in plastic wrap, then in aluminum foil or a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for several hours. Reheating: For a warm cake, place a slice on a microwave-safe plate and microwave in 10-second bursts until just warmed through, being careful not to overheat and dry it out. Alternatively, warm in a 300°F (149°C) oven for 5-8 minutes.

Nutrition

Keywords: Nigella chocolate yogurt cake, chocolate yogurt cake, easy chocolate cake, one bowl chocolate cake, Greek yogurt cake, moist chocolate cake, simple dessert, no-frosting cake, Nigella Lawson inspired, baking, weeknight dessert, tea cake

Find it online: https://chefnigellarecipes.uk/nigella-chocolate-yogurt-cake-recipe/