Chocolate Chip Espresso Yogurt Cake

Name: Chocolate Chip Espresso Yogurt Cake
Total time: 75 min
Yield: 10 servings
Cuisine: Indonesian
Ingredients: 1 1/2 cups whole wheat pastry flour; 2 teaspoons baking powder; 1 teaspoon cinnamon; 3/4 teaspoon kosher salt; 1 -3 tablespoons instant espresso/coffee; 1 cup plain Greek yogurt; 1/2 cup maple syrup; 1/2 cup extra virgin olive oil; 3 eggs; 1 tablespoon vanilla extract; 1 cup chopped dark chocolate, plus more for topping; 1 cup powdered sugar; 2 teaspoons vanilla extract

One bowl, simple to make, a wonderful cake to enjoy anytime. Much better than the bakery!

⏱️ 75 min 🔪 Prep: 15 min 🔥 Cook: 60 min 📊 Medium 👁️ 24 views

👨‍🍳 Start Cooking

Foto: Half Baked Harvest

Ingredients

10 servings

1 1/2 cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon cinnamon
3/4 teaspoon kosher salt
1 -3 tablespoons instant espresso/coffee
1 cup plain Greek yogurt
1/2 cup maple syrup
1/2 cup extra virgin olive oil
3 eggs
1 tablespoon vanilla extract
1 cup chopped dark chocolate, plus more for topping
1 cup powdered sugar
2 teaspoons vanilla extract

Steps

1. Preheat the oven to 350° F. Line a 9×5 inch bread pan with parchment paper.2. In a bowl, whisk together the flour, baking powder, cinnamon, salt, and espresso/coffee powder. Add the yogurt, eggs, maple syrup, olive oil, and vanilla. Mix until fully combined. Fold in the chocolate. 3. Pour the batter into the prepared pan. Bake for 50-60 minutes, or until the center is just set. Remove and let cool for 30 minutes before icing.4. Meanwhile, make the icing (the icing can be optional). In a bowl, whisk together the powdered sugar, 1-4 tablespoons of water or brewed espresso/coffee, and vanilla. Pour the icing over the loaf. Top with extra chocolate chunks (if desired). Let set 1 hour (or...not), slice and enjoy.