Creamy Chocolate Cake with Chocolate-Yogurt Frosting Alana Buckley
Yields one 9-inch cake


1 cup all-purpose flour
1 cup sugar
1/2 cup TCHO Natural Cocoa Powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1 egg
1 cup whole milk
1/4 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup boiling water

1 cup TCHO Bittersweet 66% Dark Chocolate Discs
1/2 cup Greek yogurt
1 teaspoon vanilla extract


  1. Preheat the oven to 350ºF and grease one 9" round cake pan.
  2. Sift or whisk together dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda, and salt).
  3. Whisk in egg, milk, vegetable oil, and vanilla extract, until just combined.
  4. Whisk in boiling water.
  5. Pour batter into prepared cake and bake 30-40 minutes.
  6. Let cool


  1. Melt dark chocolate either in a double boiler or in the microwave in 15 second increments and mix until smooth.
  2. Fold-in Greek yogurt and vanilla.
  3. Frost your cake and garnish with your favorite fruit or some chocolate shavings!