The moistest Chocolate Cake in the World

Yes, I dare… I dare to make such an announcement: the moistest chocolate cake in the world is now on the blog!!

And you won’t stop making it over and over again…

And as always, my friends, this is a very simple recipe that I am sharing with you.

You will be amazed by its lightness, its ultra-moist texture (you got that, right!!), and its intense chocolate flavor, just the way I love it. The key to success in this recipe: Greek yogurt. It has been my go-to yogurt in baking for quite some time now, and I find that it truly enhances my recipes.

For those who prefer to avoid cow dairy products, you can replace Greek yogurt with soy yogurt and the milk with plant-based milk (almond, soy, etc.). Feel free to share your feedback on this version in the comments.

Another great advantage of this recipe is that it is easy and quick to make, and you’ll have a big cake that should last a while… Well, unless it falls victim to hungry little monsters… You know what I mean… 😉

Here, I wanted to take some nice pictures, so I used my traditional kouglof mold. It looks great, but in terms of baking, it’s not ideal (longer baking time and slightly drier result). Use a 26 cm loaf pan or a round cake pan, and it will be perfect.

(Here, a Nordic Ware mold that is much more suited for this recipe and gives a really nice result, don’t you think? 😉 )

Now, for the necessary utensils:

A large mixing bowl,

A good whisk (or an electric whisk, which is super convenient),

And a small sieve for the cocoa powder.

That’s all, and I’m sure you already have these at home… 😉

And for the ultimate indulgence, pour some good melted chocolate on top….

Alright, let’s do this.

The recipe, Chef!

Print Recipe

The moistest Chocolate Cake in the World

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goûter – française

Serves: 10 Difficulty: Easy Price: $

Prep Time: 10 min – Cooking Time: 40 min

Ingredients

• 2 cups Greek yogurt (or plain)
• 1/2 cup milk
• 1/2 cup cream 30% fat
• 1 cup vegetable oil
• 2 eggs
• 180 g sugar
• 340 g flour
• 2 teaspoons baking soda
• 1 cup unsweetened cocoa powder
• 100 g chocolate (optional)

Instructions

1

Preheat your oven to 200 C / 390 F degrees.

2

In a bowl whisk the eggs, yogurt, milk, cream and vegetable oil until you get an homogeneous batter.

3

Add the sugar and mix.

4

Add the sifted the flour, sugar, cocoa powder, and baking soda.

5

Stir until batter is just blended.

6

Pour in your buttered mold.

7

Bake 40 minutes. Check baking with a knife: insert into the center, if it comes out clean it's baked. If not, bake another 1 or 2 minutes.

8

Cool in the mold for 10 minutes before removing to cool completely on a grid.

9

If you want, melt the chocolate with a double-boiler.

10

Let cool down a bit (35 C / 95 F degrees) and pour on the cake.