Vanilla Yogurt Cake With Chocolate Chunks

Vanilla Yogurt Cake with Chocolate ChunksIf you follow us on Instagram you already know that our morning coffee is very important. Every day we upload to Instagram stories the “Morning Choice,” two cups of coffee that my private barista makes, and two pastries or light morning cakes. Hundreds of thousands of people who follow us (if you’re not there yet) from over 180 countries, are waiting for this moment every morning.

Vanilla Yogurt Cake with Chocolate ChunksVanilla Yogurt Cake with Chocolate ChunksThe French eat a light breakfast so most of the morning choices are between different Viennoiserie like croissants, brioches, escargots and more. French breakfasts don’t include savory dishes, but rather a pastry and hot drink or a baguette with butter and jam called tartine.

Vanilla Yogurt Cake with Chocolate ChunksVanilla Yogurt Cake with Chocolate ChunksVanilla Yogurt Cake with Chocolate ChunksSometimes we publish morning choices stories that aren’t exactly the classic French breakfast. For example, cakes that the French usually eat at snack time “Goûter” in French.

Vanilla Yogurt Cake with Chocolate ChunksVanilla Yogurt Cake with Chocolate ChunksOne of the cakes Gali loves the most in the morning is a vanilla yogurt cake with chocolate chunks, a light and moist cake that you can’t stop eating. Even Gali, who is unable to eat chocolate before noon, is willing to eat it in the morning. Of course I’m looking for the pieces with the largest amount of chocolate 🙂

Vanilla Yogurt Cake with Chocolate ChunksVanilla Yogurt Cake with Chocolate ChunksVanilla Yogurt and Chocolate Chunks Cake
20-22-cm kugelhopf/bundt pan

210g eggs (around 3 big eggs)
150g sugar
100g canola oil
5g vanilla extract 
170g all-purpose flour, sifted
40g corn starch
7g baking powder
2g baking soda powder
Pinch of salt
210g yogurt
1 vanilla bean
50g dark chocolate, chopped
Confectioners sugar for decoration

1. Preheat the oven to 170C degrees, grease and flour the pan.
2. Using an electric mixer, beat eggs and sugar until obtain a light and fluffy preparation.
3. Add oil and vanilla extract, keep beating.
4. In a medium bowl whisk together the flour, corn starch, baking powder, baking soda and salt.
5. Add half the flour mixture and half the yogurt over eggs mixture, stir to combine but not too much. Repeat with remaining flour mixture and yogurt.
6. Add vanilla bean and chopped chocolate to the mixture, stir to combine.
7. Pour the batter into the prepared pan. Bake for about 40-45 minutes, until baked but not too dry. Let cool in the pan and transfer to a serving dish.
8. Dust with confectioners sugar and enjoy. 



  • 10 February 2022

    Merci Sharon,
    Just the cake we need for this weekend
    It looks amazing ♥️
    Can I use milk chocolate as well?

  • 10 February 2022

    Tarifte iki farlki gramda kabartma tozu var. Bunun biri karbanot mu acaba?

    • 11 February 2022

      Birincisi kabartma tozu (7gram), ikincisinde karbonat (2gram) evet 🙂

  • 10 February 2022

    Dear chef do we use Greek yoghurt for this recipe? Thank you for posting such amazing recipes.

    • 04 October 2022
      Michael Becker 90275

      Chef, so a fully fatted yogurt not non fat.
      Avail in Southern California…
      Greek, Armenian, Persian, Norwegian, Icelandic, French and US Brands

      Chef, Do you have a personal favorite?

        • 03 August 2023

          I prefer turkish one 🙂

  • 11 February 2022

    Thanx Chef 🙏🏻
    But how come my cakes all get stuck in these bundt cake molds even when I grease 😢

  • 12 February 2022
    Angela Ferrari

    Your recipes are always so inspiring!
    May I ask which bundt form you used for the Yogurt Cake? It is so beautiful. Thank you!

  • 17 February 2022
    Carmen Ginich

    Thanks for sharing your recipes!!!

  • 15 May 2023

    Thank you Sharon for sharing your recipe with us! I made this today and it was wonderful – no special ingredients required and it was really easy 🙂 I needed an extra egg to get to 210g – I’m in Canada and I think our large eggs are really considered mediums in EU (thanks for putting the weights in your recipe). I noticed you had a version with pistachios and cherries and will be trying that when cherry season begins for us in the summer. Thanks again!

  • 18 July 2023

    Hi is there a substitute for vanilla bean? Thanks for advice!

  • 11 February 2024

    Hi Sharon,

    I followed your recipe, but my cake collapsed after taking it from the oven. What would you recommend? Keep it for some time in the oven after turning it off?

  • 11 June 2024

    is it possible to use butter instead of oil?


Post a Comment