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a slice of chocolate cake on a white plate with a spoon with the rest of the cake in a pie pan on a cutting board with a pink and white towel

Valentine’s Chocolate Snacking Cake

This Valentine’s Chocolate Snacking Cake is rich and chocolatey without being overly sweet. Made with Greek yogurt for moisture and extra chocolate chips in every bite, it’s perfect as an afternoon snack or a simple, decadent dessert—especially with a glass of milk.
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Prep Time:10 minutes
Cook Time:22 minutes
Total Time:32 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate snacking cake
Servings: 9 Servings

Ingredients

  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup plain Greek yogurt
  • ½ cup cane sugar
  • ⅓ cup melted butter
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup chocolate chips plus extra for topping
  • Powdered sugar for dusting

Instructions

  1. Preheat the oven to 350°F and grease or line an 8×8-inch baking pan or 9-inch round pan with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  3. In a separate large bowl, whisk the Greek yogurt, sugar, butter, eggs, and vanilla until smooth.
  4. Add the dry ingredients to the wet ingredients and gently stir until just combined.
  5. Fold in the chocolate chips, reserving a small handful for the top.
  6. Pour the batter into the prepared pan and sprinkle the remaining chocolate chips over the top.
  7. Bake for 22–26 minutes, until a toothpick inserted in the center comes out with moist crumbs.
  8. Let the cake cool completely, then dust generously with powdered sugar before slicing and serving.

Notes

  • Do not overmix the batter—this keeps the cake soft and tender.
  • Allow the cake to cool fully before adding powdered sugar so it doesn’t melt.
  • This cake tastes even better the next day as the flavors develop.