Yep--one bowl! It's so easy, delicious and moist, this may just become your new go-to chocolate cake. Chocolate lovers, can stir in 1 cup of milk chocolate chips to the batter.
Butter or shortening, for greasing the pan
1 3/4 cups flour
1/4 cup cocoa powder (unsweetened)
1 1/3 cup brown sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup vegetable oil
1 cup plain whole milk yogurt, room temperature
2 eggs, room temperature
3 ounces dark chocolate, preferably 70%, melted, cooled slightly
1 tbsp. vanilla
Drained Yogurt or Greek yogurt
icing sugar, to taste
Pomegranate seeds, for garnishing (optional)
Icing sugar or cocoa powder, for garnishing (optional)
Preheat oven to 350 degrees F. Grease 9-inch x 9-inch pan with shortening or butter.
Add flour, cocoa, brown sugar, baking soda, baking powder, salt, oil, yogurt, egg, melted chocolate and vanilla to bowl. Beat until smooth and fluffy, scraping down bowl, as needed during beating, about 3 to 5 minutes.
Scrape batter into prepared pan. Bake until cake tester comes out clean, about 30 to 40 minutes.
Let cake cool completely.
Assembly Sweeten Drained Yogurt or Greek yogurt with icing sugar.
Cut cake and serve with a dollop of sweetened yogurt. Garnish with pomegranate seeds and dusting of icing sugar or cocoa powder.
Yield: 8 to 9 servings.