Chocolate Yogurt Loaf Cake

Chocolate Yogurt Loaf Cake

Adapted from
Makes 4 mini-loaves (3” x 5 ¾”)
Author Wendy Sondov


  • 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


  1. • Preheat oven to 350 degrees F.
  2. • Spray the sides and bottom of the loaf pans with non-stick spray, line with a strip of parchment paper, and spray again.
  3. • In a microwave-safe bowl, melt the chocolate with ¼ cup of oil. Cool slightly.
  4. • In a large bowl, gently stir the chocolate, vanilla, eggs, yogurt, sugar, and remaining ¼ cup of oil.
  5. • In a separate bowl, whisk to combine the flour, baking powder, baking soda, and salt.
  6. • Slowly add the flour mixture to the yogurt mixture. Stir gently until just blended.
  7. • Fold in the chocolate chips.
  8. • Divide the batter evenly between the loaf pans.
  9. • 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.)
  10. • Use the parchment strips to lift the loaves out of the pans to cool on a rack.

Packing Tips

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.