Cocoa-Yogurt Cake

Smooth semisweet chocolate and plain yogurt combine to make an irresistible cake.

[quicklook-recipe prep_time=”40 min” cook_time=”30  min” serves=”8-10″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

  • 2/3 cup plain yogurt
  • 6 tablespoons milk
  • 1/2 tablespoon lemon juice
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda


  • 1 teaspoon salt
  • 1/2 cup unsweetened cocoa powder
  • 4 ounces (1 stick) butter, softened
  • 1 cup light brown sugar
  • 3 large eggs


[ingredients-list title=”Filling, Frosting and Garnish” serving_size=””]

  • 2/3 cup soft dried apricots
  • 4 tablespoons orange juice
  • 2/3 cup heavy cream
  • 3 tablespoons maple syrup
  • 4 tablespoons apricot jelly


  • 8 ounces (8 squares) semisweet chocolate, coarsely chopped
  • 1 1/4 cups sour cream
  • Chocolate curls (see below)
  • Confectioners’ sugar


[step-list-wrapper title=”How to make it” time=”1 hour, 10 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Preheat oven to 350°F. Grease two 8-inch round cake pans. Dust with flour; tap out excess.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]In a bowl, beat together the yogurt, milk, and lemon juice. In another bowl, sift together the flour, baking powder, baking soda, salt, and cocoa.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]In a large bowl, beat together the butter and brown sugar until pale and fluffy. Gradually beat in the eggs, 1 at a time, beating well after each addition. Alternately fold in the flour and yogurt mixtures.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Divide the batter evenly between the pans. Bake until a toothpick inserted in the centers comes out clean, 30 minutes. Cool completely in the pans. [/step-item]

[step-item number=”5″ image_url=”” title=”” ] To prepare filling, heat the apricots and orange juice in a saucepan until the apricots swell. Cool completely, then drain.[/step-item]

[step-item number=”6″ image_url=”” title=”” ]Whip the heavy cream until soft peaks form. Slice each cake in half horizontally to make 4 layers.[/step-item]

[step-item number=”7″ image_url=”” title=”” ] Spread the whipped cream over 2 cake layers. Sprinkle with the apricots and maple syrup. Spread the apricot jelly over the remaining 2 cakes. Put one cream-topped cake on a serving plate. Top with a jelly layer, then another cream layer and finally, the remaining jelly layer.[/step-item]

[step-item number=”8″ image_url=”” title=”” ]To prepare the frosting, melt the chocolate in a heatproof bowl set over a pan of simmering water. Fold in the sour cream. Spread over the top and sides of the cake. Garnish with the chocolate curls (see below) and dust with confectioners’ sugar. [/step-item]


Making Chocolate Curls
To make curls, use a vegetable peeler to shave the sides of a piece of chocolate. Store in refrigerator if you’re not going to use immediately.

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Originally Published in Reader's Digest