French Chocolate Yogurt Cake

This Chocolate French Yogurt Cake is my twist on the classic gâteau au yaourt—a rich, tender cake made with cocoa powder, Greek yogurt, and chocolate chips, all in one bowl. I first came across the idea while pregnant and reading Bringing Up Bébé, where I was charmed by the French tradition of le goûter, the afternoon snack often marked by a slice of simple homemade yogurt cake. A cake so unfussy that even French children learn to make it as one of their first recipes, this is a big 'yes' for me.

My version adds chocolate (of course!) and has become a go-to in our house: moist, gently sweet, and effortlessly elegant. It’s the kind of cake you can bake on a whim, for any person or reason under the sun. As always, it’s rooted in the joy of everyday baking—where a humble cake brings just the right amount of beauty to the moment.

To dress it up, you can easily whip up my simple chocolate glaze for a one layer cake for a rich, glossy finish that makes this French yogurt cake feel extra special.

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.

how to store this cake

equipment you'll need

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

. . . . . . . . . . . . . . . . . . .

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/

August 6, 2025