Chocolate Cake With Yogurt, Olive Oil And Vyssino

  • by XpatAthens
  • Friday, 20 February 2015
Chocolate Cake With Yogurt, Olive Oil And Vyssino

January 6th, was a major Greek holiday, the Theophania. Sometimes it’s called Little Christmas or the Epiphany. Happy belated name day to all the Fanis, Fotis, Foteinis, Jordans, and Theofanis of the world! Maybe you’d like to celebrate with an easy Greek recipe, too, for chocolate-yogurt cake with sour cherry (vyssino) preserves!



2 ½ tbsp olive oil, plus a little bit more for the pan
3 tbsp butter, soft and unsalted
1/3 cup cocoa powder, sugar-free
3/4 cup all -purpose flour
3/4 tsp baking powder
2/4 tsp salt
1/4 tsp soda powder
1/2 cup Greek strained yogurt
2 ½ tbsp water
1/2 scant tsp vanilla powder
2/4 cup sugar
1 large egg
Sour cherry sweet preserve as topping


Place the rack in the middle of the oven and preheat to 375F/180C.
Butter a round cake pan 10-in./22.5 cm in diameter and sprinkle with cocoa powder.
Mix the flour, 2/3 cup cocoa powder, baking powder, soda, and a little bit of salt in a bowl.
In another bowl, whisk the yogurt, water, and vanilla.
Combine the olive oil, butter, and sugar in the large mixer bowl, on medium speed, until the mixture very fluffy and pale yellow.
Add the eggs one by one, beating all the while.
Turn the mixer to low speed and add half of the flour mixture.
Pour in the yogurt mixture and the remaining flour mixture. Beat all the ingredients together until smooth and combined, and then transfer to the cake pan.
Bake the cake for about 30-40 minutes. Insert a toothpick in the center to test it for doneness. If it comes out clean, the cake is baked.

By Diane Kochilas