Double Chocolate Chunk Yogurt Coffee Cake

Double Chocolate Chunk Yogurt Coffee Cake is a rich and indulgent twist on the classic coffee cake. Made with tangy yogurt for extra moisture, studded with generous chunks of dark and milk chocolate, and topped with a subtle crumb, this cake delivers on both flavor and texture. It’s perfect for breakfast, brunch, or a satisfying afternoon snack with a hot cup of coffee.

Why You’ll Love This Recipe

This coffee cake combines deep chocolate flavor with a soft, tender crumb—thanks to the yogurt—and a beautiful balance of sweetness and richness. It’s easy to make, requires no special equipment, and can be enjoyed warm or at room temperature. Whether you serve it for a special occasion or keep it on hand for cozy moments at home, this cake is guaranteed to please chocolate lovers.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Baking soda
• Salt
• Unsalted butter, softened
• Granulated sugar
• Brown sugar
• Eggs
• Plain Greek yogurt (or whole milk yogurt)
• Vanilla extract
• Milk (if needed, to adjust batter consistency)
• Dark and milk chocolate chunks or chips

Optional crumb topping:

• All-purpose flour
• Brown sugar
• Unsalted butter, cold and cubed
• Pinch of cinnamon or cocoa powder

directions

1. Preheat oven to 350°F (175°C). Grease and line a 9-inch square or round baking pan with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, cream together butter and sugars until light and fluffy.
4. Add eggs one at a time, then mix in yogurt and vanilla extract until smooth.
5. Gradually add dry ingredients to the wet mixture, mixing just until combined. Add a splash of milk if the batter is too thick.
6. Fold in chocolate chunks or chips.
7. Pour the batter into the prepared pan and spread evenly.
8. If using, combine crumb topping ingredients with your fingers or a pastry cutter until crumbly, then sprinkle over the batter.
9. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
10. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

Serves: 8–10
Prep time: 20 minutes
Bake time: 35–40 minutes
Cooling time: 20 minutes
Total time: approx. 1 hour 20 minutes

Variations

• Use sour cream instead of yogurt for an even richer cake.
• Add espresso powder to intensify the chocolate flavor.
• Sprinkle sea salt on top for contrast.
• Make it gluten-free with a 1:1 gluten-free flour blend.
• Swirl in peanut butter or hazelnut spread before baking for extra decadence.

storage/reheating

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Reheat individual slices in the microwave for 10–15 seconds for that just-baked warmth. This cake also freezes well—wrap tightly and freeze for up to 2 months.

FAQs

What kind of yogurt should I use?

Plain Greek yogurt or whole milk yogurt works best for moisture and texture. Avoid non-fat varieties for best results.

Can I use only one type of chocolate?

Yes, feel free to use just dark or milk chocolate, though a mix adds more dimension.

Is this cake very sweet?

It’s moderately sweet, balanced by the slight tang from the yogurt and the richness of the chocolate.

Can I skip the crumb topping?

Absolutely. It’s optional, and the cake is delicious even without it.

What type of pan should I use?

A 9-inch round or square pan works best. You can also use a loaf pan, but adjust the bake time accordingly.

Can I make this into muffins?

Yes! Fill muffin tins ¾ full and bake for 18–22 minutes.

Does the coffee cake contain coffee?

No—it’s called coffee cake because it pairs well with coffee. You can add espresso powder if you want a hint of coffee flavor.

Can I make this dairy-free?

Use a plant-based yogurt, dairy-free milk, and vegan butter. Make sure your chocolate is dairy-free, too.

What gives this cake its rich flavor?

The combo of yogurt, cocoa powder, brown sugar, and chunks of real chocolate makes every bite rich and indulgent.

Is it okay to use chocolate chips instead of chunks?

Yes, but chocolate chunks melt more dramatically and offer a more luxurious bite.

Conclusion

Double Chocolate Chunk Yogurt Coffee Cake is the perfect combination of tender crumb, intense chocolate, and cozy comfort. It’s easy to whip up, hard to resist, and versatile enough to enjoy at breakfast or dessert. With every slice, you’ll get a rich, moist cake that’s sure to impress—whether you’re sharing or keeping it all to yourself.

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