Print

Chocolate Olive Oil Yogurt Cake

  • 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 5 reviews
You'll love this Easy Chocolate Olive Oil Yogurt Cake. Directly inspired from the classic French Yogurt Cake, this no-fail recipe is moist, tender, and deliciously chocolaty.
  • Author: Delphine Fortin
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Category: Cakes and Pies
  • Cuisine: French

You’ll love this Easy Chocolate Olive Oil Yogurt Cake. Directly inspired from the classic French Yogurt Cake, this no-fail recipe is moist, tender, and deliciously chocolaty!

Ingredients

Scale

For all measurements, use 1 standard yogurt container* (about 4.2 ounces / 120g), or follow the metric measurements below:

  • 1 container (½ cup or 120g) plain yogurt**
  • 2 container (½ cup or 100g) sugar
  • 3 medium eggs
  • 1 teaspoon vanilla extract
  • 1 container (½ cup or 120ml) olive oil
  • 2 containers (1 cup or 120g) all-purpose flour
  • 1 container (½ cup or 60g) unsweetened cocoa powder
  • 1 Tablespoon baking powder
  • A pinch salt
  • 1 Tablespoon strong brewed coffee
  • 3 Tablespoons boiling water

Instructions

  1. Preheat the oven to 350°F (180°C) and grease the bottom and the sides of a 9×5-inch (23×13 cm) loaf pan or a 9-inch (23 cm) spring form. Set aside.
  2. In a large mixing bowl, pour the plain yogurt, and whisk in sugar, eggs, vanilla extract and olive oil. Whisk until combined.
  3. In a separate bowl, mix all-purpose flour, cocoa powder, baking powder, and salt.
  4. Add the dry ingredients to the wet ingredients. Add brewed coffee and boiling water.
  5. Scoop the batter into the prepared pan and bake for about 45 minutes or until a toothpick inserted into the center comes out clean. If the top is browning too fast, tent it with a piece of aluminum foil.
  6. Remove from the oven and let cool for about 10 minutes in the pan, then transfer to a cooling rack and cool completely.

Notes

* Depending on where you live, you can find different standard sizes for the yogurt container: 5 ounces (140g) in the United States, 4.4 ounces (125g) in France, 4.2 ounces (120g) in Canada. Good news is: whatever container size you use between the 3 mentioned above, the recipe works with the x1, x2, x3-container rules (1 container yogurt, 2 containers sugar, 3 containers all-purpose flour) and you won’t need any additional egg. Remember that this is a very forgiving recipe and the difference in measurements is too small to make such a difference in the final cake result.

** For the choice of yogurt, try to go for plain yogurt over any flavored ones (although vanilla flavor is fine). Also, note that both Greek or non-Greek yogurt will do. I personally prefer full-fat but low-fat works too.

© 2026 Del's cooking twist
https://www.delscookingtwist.com/chocolate-olive-oil-yogurt-cake/