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.
I buy extra large eggs and notice many recipes with a batter aren’t thick enough, should I use only 3 eggs?
Hello,
Could whipped/blended cottage cheese replace the yogurt?
Thank you!
Hi Susan, In my experience – yes, blended cottage cheese should work here!
What kind of Greek yogurt did you use? Can I use the zero sugar kind?
Hi Carol, i use Fage 5% greek yogurt here. I think it would work with zero sugar but I havent tried it myself to say for sure….
Great recipe, quick, easy and delicious
Thank you so much for trying it! I appreciate the feedback!
Could you do this in a gram cracker pie crust? Would it still need a water bath?
What temperature we should bake the cake at?
Thank you for sharing. Do you use sweetened or unsweetened yogurt?
Hi Iza, its my pleasure! i use unsweetened Greek 5% yogurt
What flavor Greek yogurt? I assume it would be plain.
Yes its plain Greek yogurt 5%
Have you tried adding chocolate protein powder, or protein powder in any of your recipes?
Can I substitute the the 7 ounces of semi sweet chocolate chips with chocolate protein powder?
Hi Penny, I’ve tried adding protein powder to these cakes and it always seems to work. I havent specifically tried here so i cannot say for sure…
Could one do a small version in an air fryer do you think?
Hi Nawaar, absolutely! this recipe is great in the airr fryer. Less time and low heat
About 275 or 300F 25-30 mins
Question: does it matter if the Greek yogurt is whole milk yogurt or can it be low-fat? This looks like a great recipe!
Hi Bluey, i made this with 5% Greek yogurt. I havent tried it with 2% or nonfat yet. It should work though!
Are there any possible subs for the eggs? I’m assuming not, but thought I’d ask! I wanted to attempt swapping the Greek yogurt for silken tofu too!
Can you suggest any semi sweet chocolate brand for this recipe?
Also, can I replace the Greek yogurt for a non dairy free yogurt?
Hi Michel, I used Nature’s Promise semi-sweet chocolate chips and a dark chocolate bar. I preferred the semi-sweet chocolate chips.
Any brand will work though!
Can I use fat-free Greek yogurt?
Hi Angela, I havent tried this with fat free Greek Yogurt but it should work here!
Do you place the 6-inch cake pan into the 10-inch pie pan (with water in it) for baking?
Hi Nana, yes! The smaller pan goes into the pan with water. This recipe requires a water bath. So sorry for the omission and thank you for catching it!
Any thoughts on using Lily’s chocolate for this OR does it have to be a full sugar chocolate?
Hi Donna, I haven’t tried this recipe with Lily’s chocolate but I have tried others and in my opinions Lily’s should work here!