Moist Greek Yogurt Chocolate Loaf Cake (Easy One-Bowl)

Two slices of moist Greek yogurt chocolate loaf cake dusted with powdered sugar on a plate.

Moist Greek Yogurt Chocolate Loaf Cake (Easy One-Bowl)

Course: Cakes, Dessert

Cuisine: International

Diet: Kosher, Low Salt

Keyword: chocolate loaf cake, chocolate loaf cake recipe, easy chocolate loaf cake, fudgy chocolate loaf, greek yogurt chocolate loaf cake, moist chocolate loaf cake, one bowl chocolate cake

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: slices

Calories: 429kcal

Author: Timea

This ultra-moist chocolate loaf cake is the ultimate one-bowl dessert. Made with a secret ingredient—Greek yogurt—it’s impossibly tender, rich, and packed with melty dark chocolate chips. Perfect for beginners, coffee breaks, or an easy homemade treat that stays soft for days!

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Metrics - US Customary

Equipment

1 mixing bowl
1 electric hand mixer
1 loaf baking pan 8.5 x 4.5 in (21 x 11 cm) or 9 x 5 in
1 parchement paper

Ingredients

3 pcs eggs free range, room temperature
150 g sugar granulate
16 g vanilla sugar 1 sachet
1 pinch salt sea salt
130 g Greek yoghurt full fat
200 g flour All-Purpose
1 teaspoon baking powder
70 g cocoa powder Dutch-Processed
1 teaspoon vanilla extract or essence
1 teaspoon orange extract or essence
150 ml sunflower oil or canola oil
100 g dark chocolate chips
80 g mixed dried fruits optional

Instructions

Prep: Preheat oven to 170 C fan (180 C conventional / 350 F). Line an 8.5 x 4.5 inch loaf pan with parchment paper.
Whip Egg Base: In a large bowl, beat eggs, granulated sugar, vanilla sugar, and salt with an electric mixer for 2–3 minutes until pale and fluffy.
Mix Yogurt: Add Greek yogurt and whisk until completely smooth.
Add Dry Ingredients & Flavorings: Sift in flour, baking powder, and cocoa powder. Add vanilla and orange extracts. Gently fold until combined (do not overmix).
Add Oil: Pour in sunflower oil and gently fold until the batter turns smooth and glossy.
Fold Mix-ins: Gently fold in dark chocolate chips (and optional dried fruits).
Bake: Pour into prepared loaf pan. Bake for 35–40 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool: Cool in pan for 5–10 minutes, then transfer to a wire rack using the parchment paper sling to cool completely.

Video

Notes

Room Temperature Ingredients: For the best rise and texture, ensure your eggs are at room temperature before you start.
Avoid Overmixing: Once you add the flour and cocoa powder, switch to a spatula and fold gently. Overmixing the flour activates too much gluten, which can make the loaf dense instead of tender.
Storage: This cake stays fresh and moist for up to 3 days in an airtight container at room temperature, or up to 7 days in the refrigerator.
Add-ins: Feel free to toss the chocolate chips in a teaspoon of flour before folding them in to ensure they stay evenly distributed and don't sink to the bottom.

Nutrition