14 responses to “Why Can’t I Be Allergic to Chocolate? (With a Recipe for Chocolate Yogurt Loaf)”

  1. Carrietracy

    Hey Debbie,

    Can I make this in a regular round pan or is that crazy talk? I've taken against my loaf pan just now…

  2. debbie koenig

    Sure you can! I'd expect it to bake a bit faster, though, since it's more spread out. Start checking it 10 minutes early. And do come back & let us know how it turns out!

  3. Carrietracy

    Debbie, It totally worked. I turned it into a chocolate strawberry layer cake though and thoroughly obliterated any low calorie claims it may have had before. But oh my heavens is it delicious. So moist and chocolatey.

  4. MegSmith@Cooking.In.College

    I am making this today!

    If I increase the amount of cocoa powder to 1/2 cup do you think I should decrease the flour to 3/4 cup?

  5. MegSmith@Cooking.In.College

    I would like to make it a dark chocolate cake, thank you for your quick response.

    I have actually been doing some research on this cocoa/flour substitution and from what I hear it is best to decrease the flour slightly. I also remember when I was in school we practiced converting white cake to chocolate cakes and the amount of flour was reduced.

    I am thinking 1/3 cup cocoa powder and 3/4 + 2tbsp flour. What are your thoughts?

  6. MegSmith@Cooking.In.College

    I made this with my adjustments and it turned out great.

    I wanted a slightly bitter very chocolately cake and that is exactly what I got by altering this recipe.

    Thank you for the inspiration.

    I will be posting my version on my blog next week, I would love if you stopped by and checked it out, I will be linking back to your site!

  7. Melinda J

    Hi, I just wanted to tell you that my mom is also developed an allergy to gold as an adult. You are NOT alone!!! :)

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  9. Laurie

    I made this tonight, the only change was that I added a teaspoon of espresso powder. This is insanely delicious! Texture is perfect, flavor is wonderful! Oh man!

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