Double Chocolate Yogurt Coffee Cake

There’s nothing quite like a slice of Double Chocolate Yogurt Coffee Cake to make your mornings feel extra special. This ultra-moist, rich, and tender cake combines the indulgence of double chocolate with the tangy depth of Greek yogurt, giving it the perfect balance of flavor and texture. Whether you’re pairing it with coffee, serving it at brunch, or sneaking a square as a late-night treat, it’s a guaranteed crowd-pleaser.

Even better, it’s made in just one bowl — no fancy tools, no complicated steps. You’ll love how the cocoa-rich batter contrasts with melty chocolate chips in every bite.

Coffee cakes became popular in America during the 1800s and were originally inspired by German and Scandinavian yeasted cakes. While today’s versions are typically quicker to make, this modern twist brings chocolate center-stage in the most delightful way.

So go ahead — pour that second cup of coffee. This cake was made for it.

Recipe Yield: 9–12 servings

INGREDIENTS

1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 cup plain Greek yogurt (full-fat)
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp vanilla extract
½ cup semi-sweet chocolate chips
½ cup mini chocolate chips (for topping)

INSTRUCTIONS

1. Preheat and prepare:
Preheat your oven to 350°F. Grease and flour an 8-inch square baking pan or line it with parchment paper for easy removal.

2. Mix the wet ingredients:
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs one at a time, beating well after each. Stir in the vanilla extract and Greek yogurt until smooth.

3. Combine dry ingredients:
In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry mixture into the wet ingredients, mixing just until combined. Do not overmix.

4. Fold and pour:
Fold in the semi-sweet chocolate chips. Pour the batter into the prepared pan and smooth the top evenly.

5. Add topping and bake:
Sprinkle the mini chocolate chips over the top. Bake for 32–36 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.

6. Cool and serve:
Let the cake cool in the pan for at least 20 minutes before slicing. Serve warm or at room temperature. Even better the next day!

Helpful Tips to Perfect This Recipe

Use Full-Fat Greek Yogurt: This gives the cake a rich texture and keeps it moist without making it heavy.
Don’t Overmix: Mix just until the dry ingredients disappear to avoid a dense cake.
Mini Chips for the Win: Using mini chips on top ensures melty chocolate in every bite and adds a touch of texture.

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