French Chocolate Yogurt Cake

A rich, tender French yogurt cake made with cocoa powder, Greek yogurt, and chocolate chips—all in one bowl. This Chocolate Yogurt Cake is a rustic, no-fuss treat that’s perfect for afternoon coffee or a simple dessert after dinner. Inspired by the classic gâteau au yaourt, it’s the kind of everyday baking that feels effortlessly special. If you're a chocolate lover then I recommend pairing this cake with my chocolate glaze recipe!

ingredients you'll need

• 1 Cup Brown Sugar
• 2 Eggs
• 1 Cup Greek Yogurt
• ½ Cup Neutral Oil
• 1 Teaspoon Vanilla Extract
• 2 Pinches Salt ~ ¾ Teaspoon
• ¾ Cup Cocoa Powder
• 1 Cup All Purpose Flour
• 1 Teaspoon Baking Powder
• ½ Teaspoon Baking Soda
• 1 Handful Chocolate Chips about ½ Cup

how to make this chocolate French yogurt cake recipe

1. Preheat the oven to 350°F and prepare an 8-inch cake pan (grease and line with parchment).
2. In a bowl, whisk the eggs and oil until pale and foamy.
3. Stir in sugar and mix well.
4. Stir in the vanilla, yogurt, and salt until smooth, then add the cocoa powder and mix well.
5. Add the flour, baking soda, and baking powder, stirring until fully combined, then whisk for 30 seconds to build structure.
6. Fold in the chocolate chips and pour the batter into the pan.
7. Bake for 30–40 minutes, or until the top springs back when gently pressed or a tester comes out clean.
8. Let the cake cool in the pan for no more than 10 minutes, then invert onto a rack to cool completely.
9. Serve warm or at room temperature.

A French-Inspired Recipe

This cake was born out of a simple idea I came across while pregnant and reading Bringing Up Bébé—the French tradition of afternoon snack time, or le goûter, often marked by a slice of homemade yogurt cake. I was instantly charmed by the idea: a cake so simple that even children in France learn to make it as one of their first recipes.

My version is a chocolate twist on the classic French yogurt cake (gâteau au yaourt), and it’s become a favorite in our home. It’s made entirely in one bowl, with Greek yogurt for richness and just enough cocoa and chocolate chips to make it feel like a treat—without being overly sweet. I love that it uses yogurt in place of butter, keeping it light and balanced, and that it's small enough to bake on a whim during a quiet afternoon.

As with all my recipes, it’s rooted in the joy of everyday baking—the kind that brings a little beauty and celebration to an otherwise ordinary day.

how to store this cake

equipment you'll need

• Cutting Board
• Sharp Chef's Knife
• Mixing Bowls
• 8" Round Pan

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If you love this recipe, I’d be so grateful if you left a five star review—it truly means the world! And if you make it, I’d love to see—snap a photo and tag me on Instagram @cakejoie so I can share in the joy. Nothing makes me happier than seeing your beautiful bakes!

Chocolate French Yogurt Cake

Hannah Shepherd

This French-inspired Chocolate Yogurt Cake is tender, rich, and incredibly simple to make—all in one bowl. Greek yogurt adds moisture and a slight tang, while cocoa powder and chocolate chips create deep chocolate flavor in every bite. With no mixer required, this effortless cake is perfect for both spontaneous indulgence and easy entertaining.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Ingredients

  

• 1 Cup Brown Sugar
• 2 Eggs
• 1 Cup Greek Yogurt
• ½ Cup Neutral Oil
• 1 Teaspoon Vanilla Extract
• 2 Pinches Salt ~ ¾ Teaspoon
• ¾ Cup Cocoa Powder
• 1 Cup All Purpose Flour
• 1 Teaspoon Baking Powder
• ½ Teaspoon Baking Soda
• 1 Handful Chocolate Chips about ½ Cup

Instructions

 

• Preheat the oven to 350°F and prepare an 8-inch cake pan (grease and line with parchment).
• In a bowl, whisk the eggs and oil until pale and foamy.
• Stir in sugar and mix well.
• Stir in the vanilla, yogurt, and salt until smooth, then add the cocoa powder and mix well.
• Add the flour, baking soda, and baking powder, stirring until fully combined, then whisk for 30 seconds to build structure.
• Fold in the chocolate chips and pour the batter into the pan.
• Bake for 30–40 minutes, or until the top springs back when gently pressed or a tester comes out clean.
• Let the cake cool in the pan for no more than 10 minutes, then invert onto a rack to cool completely.
• Serve warm or at room temperature.

https://cakejoie.com/french-chocolate-yogurt-cake/

June 6, 2025