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Listed in: Dessert / Cakes
Cooking oil spray
2 ounces (55 g) high-quality unsweetened chocolate (such as Scharffen Berger, Dagoba, or Callebaut)
1/2 cup (120 ml) water
1/3 cup (75 g) coconut oil, softened, but not completely melted (or butter)
1 1/4 cups (250 g) sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
2 cups (250 g) unbleached flour
1 cup (230 g) plain low-fat Greek yogurt
Preheat the oven to 325°F (170°C, or gas mark 3). Lightly spray a 9 × 13-inch (23 × 33-cm) baking pan with neutral cooking oil and set aside.
In a small saucepan over medium heat, combine the chocolate and water. Heat, whisking occasionally, until the chocolate is fully melted and mixed with the water until smooth. Set aside to cool.
In a mixer, cream together the coconut oil and sugar until light and fluffy. Add the eggs and vanilla and beat until well incorporated.
In a medium bowl, whisk the baking soda into the flour. Add half the flour mixture and the yogurt to the sugar mixture and beat on low until just combined. Add the rest of the flour mixture and the cooled chocolate and beat or mix by hand until just combined. Spoon the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
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