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Easy Chocolate Marble Yogurt Cake has become a basic recipe in my house. It's light, fluffy, moist, delicious, and ready in no time.

Easy Chocolate Marble Yogurt Cake

  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Cakes and Pies
  • Cuisine: French

Description

Easy Chocolate Marble Yogurt Cake has become a basic recipe in my house. It’s light, fluffy, moist, delicious, and ready in no time.


Scale

Ingredients

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

  • 1 container (4.2 ounces / 120g) plain yogurt**
  • 2 containers (3.5 ounces / 100g) caster sugar
  • 3 medium eggs
  • 1 teaspoon vanilla extract
  • 1 container (3.8 ounces / 110g) unsalted butter, melted
  • 3 containers (7.9 ounces / 225g) all-purpose flour
  • 3 Tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 pinch salt

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 with melted butter. Set aside.
  2. In a large mixing bowl, pour the plain yogurt. Add sugar, eggs, vanilla extract and melted butter. Whisk until combined.
  3. In a separate bowl, mix all-purpose flour, baking powder, and salt. Add the dry ingredients to the wet ingredients.
  4. Scoop ⅓ of the cake batter into a small bowl gently stir in the cocoa powder until well-mixed.
  5. Pour one layer of the vanilla cake batter into the prepared loaf pan, then spoon a few spoonfuls of the chocolate cake batter. Repeat until all the batter has been used up.
  6. 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. 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 t 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.

Keywords: Chocolate Marble Yogurt Cake