Ready for a seriously dreamy, impossibly easy dessert? This 3 Ingredient Chocolate Yogurt Cake is pure magic—intensely chocolatey, tender, and fuss-free. Whether you’re baking with kids or just craving something rich on a whim, this delightful cake will win your heart!
Why You’ll Love This Recipe
- Practically Effortless: With only three essential ingredients, you can whip up this cake in minutes—no fancy equipment or skills required.
- Rich Chocolate Flavor: The combination of chocolate and Greek yogurt creates a cake that’s decadently chocolatey, yet perfectly balanced and not too sweet.
- Naturally Gluten Free: No flour needed, making this cake an allergy-friendly option everyone will love.
- Perfectly Moist Texture: The yogurt keeps every bite moist and tender, so the cake stays luscious—not dry or crumbly.
Ingredients You’ll Need
One look at this ingredient list and you’ll see why 3 Ingredient Chocolate Yogurt Cake is my go-to for last-minute cravings! These simple staples are more powerful than they look—each one brings something essential to the party, from richness and moisture to that signature melt-in-your-mouth bite.
- Eggs: Lightly beaten eggs give the cake its structure and create that slightly custardy texture we love.
- Greek Yogurt: Use full-fat for the creamiest, most indulgent results; it adds moisture, tenderness, and a gentle tang.
- Semi-Sweet Chocolate: Melted chocolate is the star here, imparting deep cocoa flavor; either chips or a bar work beautifully!
- Vanilla Extract (optional): Just a dash boosts aroma and brings out the chocolatey notes.
- Pinch of Salt: A tiny amount sharpens and balances the sweetness for gourmet results.
Variations
Want to personalize your 3 Ingredient Chocolate Yogurt Cake? There are endless ways to tweak this beauty—it’s perfect for accommodating allergies, making it extra decadent, or crafting something unique for every chocolate lover in your life.
- Dairy-Free: Use coconut or almond-based yogurt and a dairy-free chocolate to make this cake entirely plant-based.
- Extra Fancy: Swirl a spoonful of peanut butter or chopped hazelnuts into the batter before baking for texture and a delicious flavor boost.
- Even Richer: Swap in dark chocolate for a grown-up bittersweet version that’s extra fudgy.
- Light & Fruity: Top with fresh berries or fold in diced cherries for a chocolate fruit twist.
How to Make 3 Ingredient Chocolate Yogurt Cake
Step 1: Prep the Pan and Oven
Start by preheating your oven to 325℉ (163℃). Line a 6-inch round cake pan with parchment paper so nothing sticks. Set the cake pan inside a larger baking dish or pie pan and pour in about half an inch of water around it—this “water bath” will keep your cake ultra-moist and prevent the edges from drying out.
Step 2: Whisk the Wet Ingredients
In a medium bowl, whisk together the eggs, Greek yogurt, and vanilla extract (if using) until smooth and homogenous. This helps ensure the final cake has zero lumps and all the ingredients marry perfectly.
Step 3: Add the Melted Chocolate
Gently fold in your slightly cooled, melted semi-sweet chocolate and a pinch of salt. Once you start mixing, keep going until the batter is velvety and smooth with no streaks of yogurt or egg—don’t rush, but don’t overmix either!
Step 4: Bake in a Water Bath
Pour the batter into your prepared cake pan, smooth the top with a spatula, and carefully set the whole arrangement into the oven. Bake for 45–50 minutes—the cake should look just set in the center, and a gentle wobble in the middle is perfect. Trust me, don’t overbake!
Step 5: Cool and Enjoy
Let the cake rest for 10 minutes in its pan; then gently lift it onto a wire rack to cool completely. This step ensures you’ll get those clean, café-worthy slices when it’s time to serve your 3 Ingredient Chocolate Yogurt Cake.
Pro Tips for Making 3 Ingredient Chocolate Yogurt Cake
- Chocolate Matters: Use good-quality semi-sweet chocolate (at least 60% cacao) for the deepest flavor and best melt—you’ll taste the difference in every bite.
- Let the Chocolate Cool: If you mix in piping-hot melted chocolate, you might scramble the eggs! Let it cool until just warm but pourable before combining.
- Water Bath Wonders: Don’t skip the water bath—it creates gentle, even heat and helps your cake stay extra moist and silky, rather than dense or rubbery.
- Don’t Overbake: Remove the cake right when the center is barely set; a delicate jiggle means creamy, dreamy texture (think flourless chocolate cake meets custard!).
How to Serve 3 Ingredient Chocolate Yogurt Cake
Garnishes
A simple dusting of powdered sugar instantly makes each slice sparkle, or go decadent with a drizzle of melted white chocolate. Fresh whipped cream adds clouds of richness, while a big handful of fresh raspberries or strawberries cuts through the chocolatey intensity—your 3 Ingredient Chocolate Yogurt Cake will be ready for its close-up!
Side Dishes
This rich, flourless cake loves to cozy up beside a scoop of vanilla bean ice cream or a tart berry compote for contrast. For an elegant brunch spread, serve it alongside fruit salad or even a lightly spiked coffee for grown-up gatherings.
Creative Ways to Present
Transform your 3 Ingredient Chocolate Yogurt Cake into mini cupcakes for individual portions, or use a heart-shaped pan for Valentine’s Day magic. Cake pops, parfait cups, or a deconstructed trifle—all possible with this versatile base and a little imagination!
Make Ahead and Storage
Storing Leftovers
Leftovers (if there are any!) keep beautifully. Store slices in an airtight container in the fridge for up to 5 days—the texture stays gloriously moist, and the chocolate flavor actually deepens by day two.
Freezing
Wrap individual pieces or the full cake tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge for the best fudge-like results—great for last-minute dessert emergencies!
Reheating
If you love your cake slightly warm, microwave slices for just 10–15 seconds. This brings out the gooey chocolate texture—pair with ice cream and have an instant lava cake experience!
FAQs
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Can I use regular yogurt instead of Greek yogurt?
Greek yogurt is thicker and creamier, which creates the best structure and moisture in this cake. If you only have regular yogurt, drain it through a cheesecloth or coffee filter for about an hour to remove excess liquid before using.
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What type of chocolate works best?
Semi-sweet or dark chocolate (either chips or a chopped bar) with at least 60% cacao works best. Milk chocolate will make the cake extremely sweet and less chocolate-forward, while bittersweet chocolate ups the richness for die-hard cocoa fans.
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Can I double the recipe for a bigger cake?
Absolutely! Double all ingredients and use an 8- or 9-inch round pan. Watch the baking time—a larger cake may need up to 10 extra minutes, but always test for a barely-set center.
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Why do I need a water bath for baking?
The gentle heat from a water bath (bain-marie) prevents the chocolate and eggs from overheating, ensures even baking, and keeps the texture silky and creamy—especially important for gluten-free cakes like this one.
Final Thoughts
If you’re craving something lusciously chocolatey without a mountain of dishes or a complicated grocery run, give this 3 Ingredient Chocolate Yogurt Cake a try. It’s an absolute joy to make, even more delightful to eat, and sure to become one of your most-requested treats—happy baking!
Print
3 Ingredient Chocolate Yogurt Cake Recipe
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-free
- Diet: Gluten Free
Description
Indulge in this gluten-free 3 Ingredient Chocolate Yogurt Cake that’s rich, moist, and incredibly easy to make. The Greek yogurt adds a delightful tanginess to this decadent treat, making it a perfect dessert for any occasion.
Ingredients
Eggs:
- 4 eggs, lightly beaten
Yogurt:
- 3/4 cup Greek yogurt
Chocolate:
- 7 oz semi-sweet chocolate, melted
Additional:
- 1 tsp vanilla extract (optional)
- Pinch of salt
Instructions
- Preheat Oven: Preheat the oven to 325℉. Line a 6-inch round cake pan with parchment paper and place it in a larger baking dish with water.
- Mix Ingredients: In a bowl, whisk eggs, yogurt, and vanilla. Blend in melted chocolate and salt until smooth.
- Bake: Pour the batter into the cake pan and bake for 45-50 minutes. Let it set for 10 minutes before cooling on a wire rack.
Notes
- You can substitute chocolate chips or a chocolate bar for the melted chocolate.
- Enhance with whipped cream, melted white chocolate, or powdered sugar.
- Store leftovers in the fridge in an airtight container.
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 250 kcal
- Sugar: Varies based on chocolate used
- Sodium: Varies based on ingredients
- Fat: Approximately 15g
- Saturated Fat: Approximately 8g
- Unsaturated Fat: Approximately 7g
- Trans Fat: 0g
- Carbohydrates: Approximately 20g
- Fiber: Approximately 2g
- Protein: Approximately 8g
- Cholesterol: Approximately 140mg
