Italian Flourless Chocolate Torte (Torta Al Ciocolato)

Yogurt adds moisture and fat in a cake batter, making the cake moist. A cake baked with yogurt is never dry. It’s always so soft, moist and absolutely delicious.

Another, aspect to adding yogurt in cakes is the acidity of the yogurt works with the baking powder to leaven the cake and make it extra tall and fluffy. You won’t taste the yogurt at all in the cake! It simple serves as a secret weapon to add moistness and help your cake rise!

Fat dairy products are often filled with “junk” to stabilize the texture. As long as the brand of non fat yogurt doesn’t have any fillers it will work fine. One brand I recommend is Chobani non fat yogurt as an alternative.

Absolutely! You will use the same amount of oil as the melted butter. The cake will have a different flavor, and be a little lighter in the crumb. Try olive oil for a deep and rich flavor! If you prefer to keep it neutral use a non flavor oil such as, avocado oil.

I’ve had quite a few readers ask about using gluten-free flour in this Lemon Yogurt Loaf Recipe. I’ve only made the recipe as written, but readers have reported success using either Bob’s Red Mill Gluten-Free Flour or Cup4Cup gluten-free flour.
I can’t say for sure if using a gluten-free flour will work, but this is what readers have recommended! 

UNDER BAKED
The most common reason why cakes sink in the middle is that they’re under baked.
If a cake isn’t fully baked through, the center doesn’t have a chance to set and it will sink. This creates a doughy, dense texture in the center of your cake layer.

TOO MUCH LEAVENING
Too much leavening agent like baking soda or powder can cause a cake to rise too high too quickly. The gas from the leavening agents builds up and escapes before the cake bakes through in the center.
This causes the center to collapse and makes your cake layers sink in the middle. Another reason is- the leaving is expired and the cake couldn’t rise properly. 

NOT WEIGHING THE FLOUR
A gram is always a gram, but a cup is not always a cup. When in doubt measuring your ingredients by grams.

OPENING THE OVEN DOOR
If the oven door is opened and slammed after it’s opened, it can cause partially baked cakes to sink in the middle. If the center isn’t set as the oven door is slammed, it can collapse and won’t be able to rise up properly again.
Opening the oven door will also cause a draft and decrease in temperature in the inside of the oven.