Chocolate Yogurt Snack Cake is a deep dark luscious chocolate cake. Perfect for those chocolate cravings; when only deep dark chocolate will do. Go ahead… spoil yourself you deserve it. This cake freezes well before frosting.
1 – 3/4 cups all-purpose flour
2/3 cup unsweetened cocoa powder
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup Greek yogurt
1-1/4 cups granulated sugar
1/2 cup buttermilk
2 lightly beaten eggs
1 teaspoon vanilla
1/2 cup room temperature butter
To toast the pecans:
Preheat you oven to 350 degrees F.
Spray a 13X9 inch cake pan with non-stick cooking spray. Set them aside until needed.
In a medium sized mixing bowl, whisk together the cocoa powder, flour, baking soda, baking powder, and salt. Set this aside until needed.
In a small bowl combine the yogurt, buttermilk, and vanilla.
In a large mixing bowl mix the butter and sugar until light and fluffy.
Add the eggs and beat for 2 minutes.
Add flour mixture to the sugar mixture. Stir with a wooden spoon or spatula. Continue mixing until all of the flour mixture is incorporated. Do not over mix.
Stir in the yogurt mixture and mix until fully blended.
Spoon the batter into the prepared cake pan.
Place the cake pan into the pre-heated oven and bake for approximately 25 - 30 minutes or until a toothpick inserted in the center comes out clean.
Remove cake pans from the oven and place onto a wire rack to cool completely.
If you wish to freeze you cake; wrapped the unfrosted cakes in two layers of plastic wrap and place it in the freezer. When ready to serve remove it from the freezer and allow them to thaw for at least 30 minutes before frosting.
1 cup semi-sweet chocolate chips
1/2 cup Greek yogurt
1/2 cup confectioners’ sugar
In a small, heavy bottomed saucepan bring to a boil some water. Remove the saucepan from the heat. Place the chocolate chips and yogurt into a heat proof bowl. Place onto the top of the saucepan. Let sit for 1 minute then stir. Continue until all of the chocolate is melted.
Stir in the confectioners’ sugar and mix until completely blended.
Spread the frosting over the cooled Chocolate Yogurt Snack Cake.
Store uneaten cake covered tightly in the refrigerator for up to one week.
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