Ingredients

The following ingredients have 4 Servings
  • 1/4 cup +2 tbsp coconut oil
  • 1 1/2 cup bittersweet chocolate chips ((60% cacao), divided)
  • 1 cup vanilla Greek yogurt* (room temperature, we like Stonyfield Whole Milk Greek Vanilla Yogurt)
  • 1 tsp vanilla extract
  • 1/8 tsp kosher sea salt
  • 1/2 tsp baking soda
  • 1/2 cup coconut sugar (We like Bob's Red Mill)
  • 3/4 cup oat flour**
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup milk chocolate chips
  • 3 tbsp whole milk
  • 1 tbsp vanilla Greek yogurt (room temperature, we like Stonyfield Whole Milk Greek Vanilla Yogurt)

Instruction

  • Preheat the oven to 350 degrees. Line a 8x8-inch metal pan with foil or parchment paper, then lightly coat with cooking spray; set aside.
  • In a large microwave-safe bowl, add the coconut oil. Microwave on medium heat until the oil has completely liquified. Stir in 1 cup of the chocolate chips, stirring until the chocolate is completely melted. Whisk in the Greek yogurt, then stir in the vanilla, salt, baking soda, coconut sugar, oat flour, and remaining chocolate chips. Allow the batter to sit for 5 minutes.
  • Spread the mixture into the prepared pan. Place in the oven and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and allow to cool completely before adding the ganache.