This chocolate cake recipe uses yogurt to create a moist and rich dessert, perfect for any occasion.
Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them and lightly dusting with flour.
Ensure the pans are evenly coated with flour to prevent sticking.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and baking powder. Set aside.
Sifting the dry ingredients can help avoid lumps in the batter.
In a large bowl, beat the eggs, sugar, and vanilla extract on high speed until light and fluffy, about 3 minutes.
Use room temperature eggs for better mixing.
Add the yogurt to the egg mixture and beat on low speed until combined.
Full-fat yogurt adds richness to the cake.
Alternately add the dry ingredients and warm water to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
Avoid overmixing to keep the cake tender.
Divide the batter evenly between the prepared pans and smooth the tops.
Tap the pans gently on the counter to release air bubbles.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the pans halfway through baking for even cooking.
Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Ensure the cakes are completely cool before frosting or decorating.
Frost or decorate the cake as desired, or simply dust with powdered sugar before serving.
A simple chocolate ganache pairs wonderfully with this cake.
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