My cookbook is here! 
This chocolate yogurt cake is rich, creamy and really easy to make with just 3 main ingredients. The cake has a mousse like texture that melts in your mouth.
This chocolate yogurt cake redefines simplicity and indulgence, proving that you don’t need a pantry full of ingredients to create something extraordinary. Imagine a dessert so effortlessly elegant, yet secretly gluten free and remarkably light. It’s a testament to minimalist baking.
We tested this recipe twice. The first time we used dark chocolate bars and the color was beautiful. The second time we used semi sweet chocolate chips and the color was lighter but the taste was sweeter.
The magic happens with a harmonious blend of Greek yogurt, which lends an unparalleled creaminess and a subtle tang. The rich melted chocolate incorporates intense flavor, and the eggs provide structure without a speck of flour. Achieving a luxurious texture with just three core components.
The result is a cake that’s not just a treat for your taste buds, but also a breeze to prepare. It emerges from the oven with a delicate, almost mousse like consistency that melts in your mouth, leaving behind a profound chocolatey satisfaction. Delightful chocolate yogurt cake dessert that champions simplicity without sacrificing a bit of its incredibly creamy allure.
The absolute key to this recipe is not over baking it. You will be tempted to because it will look under baked. But please take it out of the oven at the 45 to 50 minute mark. If you like this chocolate yogurt cake recipe, you will also love my Easy 3 Ingredient Flourless Chocolate Cake or my Healthy Blender Chocolate Cake.
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3 Ingredient Chocolate Yogurt Cake (Gluten Free)
Ingredients
- 4 eggs,, lightly beaten
- 3/4 cup (150 g) Greek yogurt
- 7 oz (198.45 g) semi sweet chocolate,, melted
- 1 tsp vanilla extract, (optional)
- pinch of salt
Instructions
- Preheat oven to 325℉. Line a 6 inch round cake pan with parchment paper. Add half an inch of water to a larger baking dish or pie dish.
- In a medium bowl, whisk together the eggs, yogurt and vanilla until smooth. Add in the slightly cooled melted chocolate, salt and whisk together until fully incorporated and smooth. Next, transfer mixture to the cake pan and spread out evenly. Place the smaller cake pan in the large baking dish. Bake for 45-50 minutes. Do not over bake! Allow 10 minutes to set in pan and then transfer to a wire rack and allow to cool completely.
Notes
- You can use chocolate chips or a chocolate bar.
- Garnish with whipped cream or melted white chocolate or powdered sugar.
- Store leftovers in an airtight container in the fridge.
Questions here? Haven’t made this yet. When removing cake in water bath from the oven, when do you remove the pan from the water bath, and when do you remove cake from the the 6″ pan? not sure where the 10 minutes comes in. Does the cake set-up before it is cool? Thanks.