5-Ingredient Eggless Chocolate Cake

1. Preheat your oven to 350° F.
2. In the bowl of stand mixer with whisk attachment: combine the Chobani® Greek Yogurt and sugar, and mix on low speed until smooth (approximately 8 minutes).
3. While the mixer is still continuously mixing on low, sift in flour and mix just until combined.
4. Slowly pour in milk and melted chocolate, alternating, while the mixer is still whisking on low speed. Whisk just until you have a smooth batter.
5. Spray your cake pans with non-stick (baking) spray (or grease with butter) and pour your cake batter in each pan.
6. Bake on 350° F on middle rack for 40-50 minutes (until the inserted toothpick comes out clean, dry, with no wet crumbles on it). Make sure not to open your oven first 35 minutes otherwise your cakes will not bake properly and will not rise.
7. Once your cake layers are baked, cool on a wire rack upside down without removing the cake pans until they are cool to the touch.
8. Once the cakes cooled, wrap them in plastic wrap and either freeze or refrigerate before using for stacking and decorating your cakes.