This post may contain affiliate links.Please read our disclosure policy.A not-too-sweet Chocolate Yogurt Cake is a delicate but rich French breakfast treat that you need to make! Everything comes together in one bowl, too! If you’re one of the thousands of people that made my viral lemon yogurt cake and you’ve been wanting a chocolate version, today is your day! A chocolate yogurt cake is not the same as a chocolate birthday cake.

Please, let me explain! A yogurt cake is meant to be subtly sweet–not as sweet as regular cake.The yogurt gives a slight tangy flavor to the super delicate cake crumb.If you choose to put frosting on top, it will be sweeter, of course.

For the sole reason that yogurt cake is less sweet, I declare it a breakfast cake.I have served both my lemon yogurt cake and this chocolate yogurt cake at breakfast without complaints.It actually has a decent amount of protein per slice, if that’s your thing.

Ingredients Oil.One-half cup of neutral oil.Neutral oil is any type of cooking oil that doesn’t have a flavor that will compete with the chocolate! For me, this is avocado oil, canola oil, vegetable oil, or grapeseed oil.

Do not use coconut oil or olive oil, as they have strong flavors! Eggs.Three large eggs.Yogurt.

When baking, reach for full-fat yogurt.This recipe works best with 5% fat plain Greek yogurt.Do not use vanilla yogurt–it must be plain! Measure out 1 cup.

Vanilla.One teaspoon of vanilla

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