A tender chocolate cake made with Greek yogurt and avocado oil, topped with a creamy cocoa-yogurt frosting.
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| prepPreheat oven to 350°F / 175°C | ||||||
| prepGrease a 9-inch round cake pan with cooking spray | ||||||
| prepLine the bottom with parchment paper and lightly spray again | ||||||
| 200 g granulated sugar | Whisk sugar, yogurt, oil, eggs & vanilla | Stir in flour, cocoa, baking powder, espresso & salt | Pour into pan, bake 350°F / 175°C, 30–35 min | Cool in pan 15 min, invert onto rack, cool completely | Spread frosting over cooled cake | Serve with berries if desired |
| 240 ml plain whole milk Greek yogurt (at room temperature) | ||||||
| 120 ml avocado oil | ||||||
| 3 large eggs (at room temperature) | ||||||
| 2 teaspoons pure vanilla extract | ||||||
| 125 g all-purpose flour (spooned and leveled) | ||||||
| 45 g Dutch-process cocoa powder | ||||||
| 2 teaspoons baking powder | ||||||
| 1 teaspoon instant espresso powder | ||||||
| 1/2 teaspoon kosher salt | ||||||
| 75 g unsalted butter (softened) | Beat butter until smooth & creamy, 1 min | Beat in yogurt, vanilla & salt until smooth | Gradually add sugar mixture, beat until creamy | |||
| 80 ml plain whole milk Greek yogurt | ||||||
| 1 teaspoon vanilla extract | ||||||
| Pinch of salt | ||||||
| 240 g confectioners' sugar | Whisk confectioners' sugar & cocoa together | |||||
| 30 g cocoa powder (Dutch-process or regular) | ||||||
| Fresh berries (optional, for serving) | ||||||
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