Greek Yogurt Chocolate Lava Cake Recipes

GREEK YOGURT CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sift flour, cocoa powder, and salt together in a bowl. Mix sugar, water, eggs, Greek yogurt, and vanilla extract together in another bowl using an electric mixer.
• Gradually add the flour-cocoa mixture into the bowl with the yogurt mixture. Mix until well blended. Pour batter into two 9-inch cake pans.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 30 to 35 minutes.

COPYCAT CHOCOLATE LAVA CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, beat together contents of chocolate cake mix, Greek yogurt and 1 cup of water, till all incorporated and mouse textured.
• Spray cupcake pan with cooking spray and spoon batter evenly into cupcake pans, enough for 18 servings.
• Cook for 14-18 minutes until toothpick inserted comes out dry or with a little crumble.
• As soon as the cupcake pans are out of the oven, with a smaller cup sprayed with cooking spray on the outside, make indentations with the little cup into each hot cupcake, making a space for a pool of chocolate to fill each indentation.
• Warm in the microwave for 10-15 seconds at a time and stirring until melted, coconut oil, chocolate syrup and chocolate chips.
• Evenly spoon melted chocolate into each indentation.
• Cool in the freezer until ready to eat. Then, carefully remove each cupcake from the pan and place on dessert plate. Warm for about 15-25 seconds and serve warm.

CHOCOLATE LAVA CAKES

Steps:

• Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and place on a baking sheet.
• Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.
• Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.

CHOCOLATE YOGURT CAKE

Steps:

• Heat oven to 180C (160C for fan)
• Line a large loaf tin with baking parchment
• In a large bowl, beat together the oil, yogurt, syrup, eggs and sugar
• Sift the flour, cococa, baking powder and salt into the bowl, and stir until smooth
• Pour the mixture into the tin and bake for around 1- 1 1/4 hours
• If the cake colours too quickly, cover with foil after 30 minutes cooking.
• Test with a skewer - do not overcook
• VARIATIONS.
• The recipe can be turned into a coconut cake by replacing the cocoa with dessicated coconut. Ginger cake can be made by replacing the cocoa with extra flour, use brown sugar instead of caster and treacle instead of syrup and add 2 teaspoons of ground ginger and 1/2 of mixed spice.

GREEK YOGURT CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In one bowl, sift together the flour, cocoa powder and the salt. In another bowl, using a mixer, mix together the eggs, sugar, greek yogurt, vanilla extract and water (or milk).
• Gradually add the flour, salt and cocoa powder mix into the other bowl. Mix until well blended. Using two 9-inch pans, cook for about 30 - 35 minutes.

GREEK YOGURT CAKE

Steps:

• Preheat oven to 350 degrees with rack in middle position. Butter and flour a 9-by-3-inch springform pan.
• In a stand mixer fitted with the paddle attachment, beat butter and sugar until pale and fluffy. Beat in eggs, one at a time, until fully incorporated. Beat in vanilla extract.
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, stir together yogurt and honey.
• Alternately add flour mixture and yogurt to stand mixer bowl in three additions, beginning and ending with flour mixture.
• Transfer batter to prepared pan, smooth top, and bake until top is golden brown and a toothpick inserted into center of cake comes out clean, 35 to 40 minutes.
• Cool cake in pan for 10 minutes. Transfer cake to wire rack to cool completely. Slice and serve with orange supremes and walnuts.

GREEK YOGURT CHOCOLATE LAVA CAKE

Steps:

• Preheat oven to 350 degrees F.
• Oil a 10-12 inch Bunt pan
• n a small saucepan, combine the butter, cocoa powder, espresso powder, salt, and water and put over medium heat.
• Cook until just melted and combined, stirring occasionally.
• Remove from the heat and set aside.
• Combine the flour, sugar, and baking soda in a large bowl and whisk to blend.
• Add half of the melted-butter mixture and whisk until completely blended (it will be very thick).
• Add the remaining butter mixture and whisk to combine.
• Add the eggs one at a time, whisking each to blend completely before adding the next.
• Whisk in the Greek yogurt and vanilla until smooth.
• Pour the mixture into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes.
• Let the cake cool in the pan for 15 minutes and then invert onto a rack
• Once the cake has cooled to room temperature, drizzle with chocolate glaze.
• CHOCOLATE GLAZE DIRECTIONS:
• Combine all ingredients in a saucepan.
• Heat over medium heat, stirring constantly, until the chocolate is melted.
• Remove from heat and let cool and thicken for 5-10 minutes (or until the glaze reaches your desired consistency).
• Then drizzle over the chocolate cake.