Chocolate Chip Yogurt Cake

Chocolate Chip Yogurt Cake is a beloved Italian-inspired treat, combining the moist, tender crumb of classic yogurt cake with the irresistible allure of melted chocolate chips. This easy-to-make delight strikes the perfect balance between simplicity and indulgence, with creamy yogurt ensuring a luxuriously soft texture while rich chocolate morsels add pockets of melty sweetness. A hint of vanilla and lemon zest brightens the flavor, making each slice wonderfully balanced. Whether enjoyed as an afternoon snack with tea, a lunchbox treat or a fuss-free dessert, this cake is a testament to the magic of everyday baking. Perfect for last-minute cravings or casual gatherings, it’s a crowd-pleaser that feels homemade in the best possible way. Bake a batch and savor the comforting joy of chocolate-studded perfection!

Ingredients:

  • Whole-milk yogurt 250gr 

  • Sugar 200gr

  • Large eggs 3

  • Chocolate chips 150gr

  • Vegetable oil 120ml

  • Vanilla extract 2 tablespoons

  • (Optional) Lemon zest

  • All-purpose flour 260gr

  • Baking powder 2 tablespoons

  • Pinch of salt

Preheat the oven to 180ºC and lightly grease a 23cm round cake pan or load pan. For easy removal, line the bottom with parchment paper. In a large mixing bowl, whisk together the yogurt and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition until fully incorporated. Slowly pour in the oil while whisking continuously, followed by the vanilla extract and lemon zest (if using). The mixture should be smooth, glossy, and slightly thickened. 

In a separate bowl, sift together the flour, baking powder and salt to ensure an even, lump-free texture. Gradually fold the dry ingredients into the wet batter using a spatula, mixing just until no streaks of flour remain – be careful not to overmix, as this can make the cake dense. 

In a small bowl, whisk the chocolate chips with a light coating of flour; mix well to coat them evenly: this will prevent all the chocolate chips to deposit at the base of the cake during the baking process, but to float evenly in the batter. Afterwards, gently fold in the chocolate chips, reserving a small handful for sprinkling on top before baking.

Pour the batter into the prepared pan, smoothing the top with a spatula. Scatter the reserved chocolate chips over the surface for an extra decadent finish. bake for 35-40 minutes, or until a toothpick inserted into the centre comes out clean (a few moist crumbs are fine but avoid wet batter). The cake should be golden, spring back lightly when touched, and the chocolate chips should be just melted.

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. For a pretty finish, dust with a powdered sugar just before serving. This cake is delicious warm or at room temperature. Pair it with a dollop of whipped cream, fresh berries or simply enjoy it as-is with a cup of coffee or tea. Store leftovers in an airtight container at room temperature for up to 3 days.

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