This is what ran through my head (over and over) as I attempted to create this Chocolate Yogurt Loaf Cake. My favorite food blog is Smitten Kitchen. It’s my favorite because the writing is engaging, the photos are beautiful, and the recipes are reliable and delicious. I don’t only mean that they are reliably delicious. I mean that I can rely on Smitten Kitchen recipes to work the way the recipe says it should work. Deb has tried the recipes, fiddled with them, tweaked them, and then written about them. With all of that trying, fiddling and tweaking comes the part I like best about the blog. Deb admits the inevitable failures and goof-ups that happen on her journey toward delicious. I find this an enormous relief. If someone as talented as Smitten Kitchen can have her share of kitchen frustrations, then I can pick up the spatula and try again when I produce three flops in a row.
I saw a recipe for chocolate yogurt cake made in a loaf pan. Thinking this would make a good Monday Box mini loaf, I gave it a try. Though I swear I was watching the baking time carefully, to adapt the recipe to my smaller pans, the loaves came out really dry. I tried again, subbing full fat yogurt for the original low fat and adding a handful of chocolate chips. This time I know I was watching the baking time carefully, checking with a toothpick for doneness. Attempt #2 loaf was ok while warm but still too dry. Any sane person would toss the recipe and move on. I, on the other hand, researched yogurt cakes and found a wonderful French recipe (here) for vanilla yogurt cake made in a 9” round pan. The cake comes out moist and stays that way for at least 4 days (It might stay fresh longer but we didn’t have any left to try beyond 4 days.) The problem with this cake is that its vanilla, which isn’t really a problem, unless you want chocolate.
This final recipe for Chocolate Yogurt Loaf Cake came about when I added 7 ozs. of melted semi-sweet chocolate to the vanilla batter. The result is a moist chocolate loaf firm enough to withstand mailing. It freezes well so you can store away the extra loaves for future care packages. And if for some reason you prefer vanilla to chocolate, just leave out the chocolate.
My suggestion: Pour a glass of cold milk and enjoy a slice of Chocolate Yogurt Loaf Cake today. The results of my baking struggles were worth the wait!
Chocolate Yogurt Loaf Cake
- 7 ounces semi-sweet chocolate melted
- 2 teaspoons vanilla paste/extract
- 2 large eggs
- 1 cup whole fat yogurt vanilla or plain
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- A pinch of salt
- ½ cup semi-sweet or bitter sweet chocolate chips
• Preheat oven to 350 degrees F.
• Spray the sides and bottom of the loaf pans with non-stick spray, line with a strip of parchment paper, and spray again.
• In a microwave-safe bowl, melt the chocolate with ¼ cup of oil. Cool slightly.
• In a large bowl, gently stir the chocolate, vanilla, eggs, yogurt, sugar, and remaining ¼ cup of oil.
• In a separate bowl, whisk to combine the flour, baking powder, baking soda, and salt.
• Slowly add the flour mixture to the yogurt mixture. Stir gently until just blended.
• Fold in the chocolate chips.
• Divide the batter evenly between the loaf pans.
• Bake for 25-35 minutes or until a toothpick comes out clean of batter (Melted chips may confuse the issue so be careful not to over cook.)
• Use the parchment strips to lift the loaves out of the pans to cool on a rack.
When completely cool, double wrap in plastic wrap. The loaf is pretty solid, so it should ship well in a padded box. Stays fresh for 3-4 days in airtight wrapping. A few seconds in the microwave brings back moisture to a slice that is too dry.