Easy Chocolate Filled Cake

If you are a fan of easy cake recipes which look pretty without any fancy tricks and no one will ever suspect your secret to the bursts of chocolate is cake mix, then my Easy Chocolate Filled Cake has been created especially for you. It bakes up to be soft and fluffy, but the best part is the creamy rich center of chocolate made with vanilla Greek yogurt, cocoa powder, Nutella, and chocolate chips. When you cut into the loaf, it has that gorgeous layered appearance — as if you slaved away a lot more than you actually did.

It’s a cake to bake on weekends, for birthdays, potlucks or when you’re craving something warm and comforting with your morning coffee. No mixer is required, and the ingredients are as accessible. The filling is spooned into the center, then baked, and the oven does all the work for you.

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Why You’ll Love This Recipe

• Fluffy, spongy cake with a luscious chocolate surprise in the center
• Basic pantry ingredients (no special equipment required!)
• No icing necessary — powdered sugar does the trick
• The chocolate filling bakes into a creamy layer (not goopy)

Ingredients

For the cake batter

• 2 eggs
• 80 g sugar (apx 1/3-cup + 1- tablespoon )
• Pinch of salt
• 8 g vanilla sugar (1T)
• 100 ml oil (approximately 1/3 cup plus 1 tbsp)
• 100 ml milk (⅓ cup + 1 tbsp)
• 200 g flour (approximately 1⅔ c, spoon and leveled)
• 12 g baking powder (~1 tbsp)

For the chocolate filling

• 150 grams Greek vanilla yogurt (approximately 5.3 ounces or cup)
• 1 Tablespoon dark cocoa powder (not sweetened)
• 1 egg
• 2 tbsp sugar
• 1 tbsp Nutella
• 40 grams chocolate chips (or ¼ cup)

To finish

• Powdered sugar (for dusting)

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Substitutions

• Vanilla sugar: Substitute with 1–2 tsp vanilla extract + normal sugar.
• Greek vanilla yogurt: Plain Greek yogurt is also fine – just add 1–2 tsp vanilla + an extra tablespoon sugar.
• Oil: Use a neutral oil (I prefer to use grapeseed oil, but you can also use canola or vegetable oil).
• Nutella: Any chocolate-hazelnut spread works.
• Chocolate chips: Mini chips, chopped chocolate or nothing at all.

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Easy Chocolate Stuffed Cake Recipe

1) Prep the pan

Preheat oven to 350°F (180°C). Grease and flour a 8 inch (20 cm) round cake pan, or line its bottom with parchment paper.

2) Make the cake batter

In a bowl beateggssugarvanilla sugarpinch of salt until slightly foamy.
Stir in oil + milk and whisk again.
Add flour + baking powder and whisk a few times until smooth (do not over-mix).

3) Make the chocolate filling

Stir together Greek vanilla yogurt + cocoa + egg + sugar in a bowl until smooth.
Mix in Nutella and then gently add chocolate chips.

4) Assemble

Pour half the cake batter in prepared pan.
Spoon out the chocolate filling on top (place dollops of filling over the top).
Spread the remain batter over the filling, covering it softly.
If you want a pretty pattern, lightly swirl the top with a toothpick (optional!).

5) Bake

Bake for 35–45 minutes, or until a toothpick inserted near the edge comes out clean (the center might have a little chocolate — try not to test it right in the filling).
Cool in the pan for 10–15 minutes, then remove and cool completely on a rack.

6) Finish

Sift generously with powdered sugar, cut and serve.

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Mix-ins

• Chopped toasted hazelnuts or walnuts
• Orange zest (it’s really delicious with chocolate!)
• Fillings — A couple of spoonfuls of peanut butter swirled into the first layer and filling.
• More chocolate chips on top before baking

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Recipe Tips

• After you add the flour, don’t overmix — it will keep your cake soft.
• If your filling appears a bit thick then add in the 1–2 tsps of milk to slacken it.
• For a clean slice, let the cake cool completely and then use a warm knife.
• If the top gets too brown, cover loosely with foil for the last 10 minutes.

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Storage

• Room temp: 2 days in airtight container.
• Fridge: Can be stored in the fridge for up to 5 days (let it get to room temp before serving for best texture).
• Freezer: To freeze, wrap slices and freeze up to 2 months.

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Recipe Variations

• Double-chocolate: Mix 2 tbsp cocoa powder into the cake batter (subtract 2 tbsp of flour).
• Mocha center: Stir 1 tsp instant coffee into the filling.
• Vanilla center: Omit the cocoa + Nutella and add more vanilla + chocolate chips for a sweet vanilla filling.

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FAQs

Why is the filling sinking?

That’s to be expected — it’s what gives you that “full” look. @both Enjoy! nd for first comment, just be sure to pour half the batter and then filling+other half.

Can I use plain yogurt?

Yes. Plain Greek yoghurt + Vanilla extract + a bit more sugar.

What pan size works best?

An 8-inch round pan is ideal. A 9-inch also works, but the pan and cake will be a bit thinner and bake a few minutes faster.