A simple moist basic chocolate (cocoa) cake, no frosting just the dusting of powdered sugar. It’s an easy recipe which will surely return consistent result every time. A light and moist chocolate cake that uses no butter. Yes that true ! cake doesn’t have to be made with butter. This chocolate cake recipe replaces the butter with a thick, creamy whole milk Greek yogurt which makes it lighter and low in calories.
Jump to RecipeHOW TO MAKE COCOA CAKE
This chocolate/cocoa cake is very easy and no fuss recipe. There is no need for mixers etc.
Flour – I used plain flour and used baking powder along. You can also use self raising flour.
Yoghurt – Plain Greek yoghurt is preferable. It helps the cake to be moist and soft.
Cocoa Powder – Use good quality dutch cocoa powder.
Oil – is used as substitute for oil Use any neutral tasting oil like vegetable or canola oil.
Caster Sugar – I used 1 cup of caster sugar which gives cake a very subtle sweetness. If you prefer more sweet cake you can add 1/4 cup more.
Eggs – Use eggs at room temperature for best results.
A few Tips for Cocoa Cake
- Sift the four, its aerates it and helps the cake to rise better.
- Don’t forget to sift cocoa powder too, discard any small lumps. These lumps don’t break down during whisking and ruin the texture of the cake.
- Use good quality cocoa powder, preferably Dutch cocoa.
- The Mixture should have no lumps, mix it well but at the same time don’t over mix the batter.
Variations
- I dusted the cake with caster sugar you can swap it with cocoa powder. It gives extra rich flavour of cocoa.
- Add some chocolate chips for extra rich flavour.
- Fell free to add Chocolate butter cream or ganache
WATCH HOW TO MAKE IT
Storage
Since there is no icing this cake Freezes really well. Just freeze it in a freezer safe container. Thaw it before consuming. It stays good at room temperature in an air tight container for 3-4 days ( Depending on the weather)
More Easy to Bake Recipes
Quick and Easy Blueberry Muffins
Cocoa Cake
Ingredients
- 1¾ cup (220g) Plain Flour See Notes
- ⅓ cup (30g) Cocoa Powder ( Preferably Dutch Cocoa)
- 1 cup Caster Sugar
- 2 Eggs At Room Temperature
- ½ cup Yoghurt
- ½ cup Canola Oil
- 1½ tsp Baking Powder
- Pinch of Salt
- 1 tbsp Icing Sugar For Dusting.
Instructions
- Preheat the oven at 160 °C/ 320 °F.
- Line a medium sized cake tin with baking paper.
- In a mixing bowl add eggs, oil, sugar and yoghurt. Whisk until well combined.
- In another bowl mix flour, cocoa powder , baking powder and salt.
- Add wet ingredients into the flour and fold in untill well combined.
- Pour the mixture in prepared tin and bake for 30-40 minutes or until skewer comes out clean.
- Allow it to cool down on wiring rack. Dust it with icing sugar.
Notes
- You can use self raising flour, omit baking powder if using it.
