Go Back
+ servings
This Healthier Chocolate Yogurt Cake is a lightened up but still indulgent version of a classic bundt cake recipe made with applesauce and yogurt.
Print Recipe
5 from 4 votes

Chocolate Yogurt Cake

This Healthier Chocolate Yogurt Cake is a lightened up but still indulgent version of a classic bundt cake recipe made with applesauce and yogurt.
Prep Time20 mins
Cook Time50 mins
Cooling Time2 hrs
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 12 people
Calories: 294kcal

Ingredients

Cake

Ganache

  • 4 ounces 60% chocolate chopped
  • 4 tablespoons warm water
  • Sprinkles optional topping

Instructions

Cake

  • Preheat the oven to 350 degrees F and grease a large bundt pan with cookie spray, place the pan on a rimmed baking sheet and set aside.
  • Add the semi-sweet chocolate to a microwave safe bowl and microwave on 30-second intervals, stirring between each until melted. Usually, about 90 seconds works for me, once the chocolate has melted about 90% of the way, just continue to stir and the rest with melt without further microwaving.
  • In a large bowl or stand mixer fitted with a whisk attachment, mix together the melted chocolate, sugar, and applesauce. Whisk in the eggs one at a time and then whisk in the yogurt and vanilla extract until fully incorporated.
  • In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. 
  • Add the flour mixture to the yogurt mixture and mix just until combined. The batter will be thick.
  • Spread the batter out in the prepared bundt pan and bake for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and allow to cool in the pan for 10 minutes.
  • Flip the cake onto a cooling rack to release the cake from the pan and then allow the cake to cool for 2 hours before making and topping with the ganache.

Ganache

  • Add the 60% chocolate to a microwave safe bowl and microwave on 30-second intervals, stirring between each until melted. Usually, about 90 seconds works for me, once the chocolate has melted about 90% of the way, just continue to stir and the rest with melt without further microwaving.
  • Whisk in the warm water a tablespoon or so at a time, whisking until smooth. Pour the ganache over the top of the cake and top with sprinkles if desired. The ganache will slightly harden over time.

Notes

  • Nutritional information is an estimate with the chocolate ganache. Without the ganache, each serving is approximately 250 calories.
  • If you want to skip the ganache but still want to make it pretty, I recommend a light dusting of powdered sugar. 
  • Non-fat vanilla yogurt may also be used, but note that nutritional values may vary.

Nutrition

Calories: 294kcal | Carbohydrates: 48g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 217mg | Potassium: 254mg | Fiber: 4g | Sugar: 27g | Vitamin A: 60IU | Vitamin C: 0.1mg | Calcium: 68mg | Iron: 3.9mg