Everyday Chocolate Snack Cake

This compact chocolate cake is designed for an 8-inch square pan and makes nine tidy pieces. Cocoa supplies the chocolate flavor, while yogurt and a modest amount of oil keep the crumb soft without requiring a mixer. The thin cocoa glaze is optional, but it gives the simple cake a finished surface and adds sweetness without a thick layer of frosting.

Yield, time, and equipment

Yield: 9 pieces. Prep: 15 minutes. Bake: 24 to 29 minutes. Cooling: 45 minutes. Oven: 350°F.

Use an 8-by-8-inch light-colored metal baking pan, parchment paper, nonstick spray, two mixing bowls, a whisk, a flexible spatula, a fine-mesh sieve, and an instant-read thermometer or wooden pick.

Ingredients

• 3/4 cup (90 g) all-purpose flour, spooned into the cup and leveled
• 1/3 cup (28 g) unsweetened natural cocoa powder, sifted
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine salt
• 1 large egg, at room temperature
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (120 g) plain low-fat yogurt, at room temperature
• 1/3 cup (80 ml) whole or 2% milk, at room temperature
• 3 tablespoons (45 ml) neutral vegetable oil
• 1 teaspoon vanilla extract

For the optional glaze: 1/2 cup (60 g) confectioners’ sugar, sifted; 1 tablespoon (5 g) unsweetened cocoa powder, sifted; 1 tablespoon plus 1 teaspoon milk; and a small pinch of fine salt.

Method

1. Heat the oven to 350°F with a rack in the center. Lightly spray the pan. Line it with a parchment sling, then spray the parchment.
2. Whisk the flour, cocoa, baking soda, and salt in a medium bowl until the cocoa is evenly dispersed.
3. In a large bowl, whisk the egg and sugar for about 45 seconds, until smooth and slightly lighter. Whisk in the yogurt, milk, oil, and vanilla.
4. Add the dry mixture to the wet mixture. Fold just until no dry pockets remain; do not continue beating once the batter is uniform. Scrape it into the prepared pan and level the top.
5. Bake for 24 to 29 minutes. The cake is ready when the center springs back lightly, a wooden pick has a few moist crumbs but no liquid batter, and the center is at least 160°F. Avoid baking past the point of doneness, because cocoa cakes dry quickly.
6. Cool in the pan for 15 minutes. Lift the cake out with the parchment and cool completely on a rack, about 30 minutes more.
7. For the glaze, whisk the confectioners’ sugar, cocoa, milk, and salt until smooth. Spread it over the cool cake and allow it to set for 10 minutes before cutting into a three-by-three grid.

Storage and substitutions

Keep unglazed cake in an airtight container at room temperature for up to 2 days. Refrigerate glazed cake, or any cake kept longer, at 40°F or below for up to 4 days; bring a piece to room temperature before serving. Freeze individually wrapped pieces for up to 2 months and thaw in the refrigerator.

Greek yogurt may replace regular yogurt if it is first loosened with 1 tablespoon of the measured milk. Dutch-process cocoa is not a direct substitution because its acidity differs. A 9-inch round metal pan works, but begin checking at 22 minutes. Dairy-free plain yogurt and unsweetened soy milk can replace their dairy counterparts, though the crumb may be slightly firmer.