This Mary Berry Chocolate Yoghurt Cake is a wonderfully moist and tender recipe, which uses Greek yoghurt to create a soft crumb and a subtle tang that beautifully balances the rich cocoa. It’s a classic, foolproof recipe, perfect for an easy yet impressive bake.
Mary Berry Chocolate Yoghurt Cake Ingredients
For the Cake:
- 75g (3oz) baking spread or softened butter
- 200g (7oz) full-fat Greek yoghurt
- 300g (10½oz) caster sugar
- 175g (6oz) self-raising flour
- 50g (2oz) cocoa powder, sifted
- 3 large eggs
- 1 level tsp baking powder
- 2 tbsp milk
For the Chocolate Butter Icing:
- 225g (8oz) butter, softened
- 300g (10½oz) icing sugar, sifted
- 2 tbsp milk
- 3 tbsp cocoa powder, sifted
How To Make Mary Berry’s Chocolate Yoghurt Cake
- Prep the oven and tins: Preheat the oven to 180°C/160°C Fan/Gas 4. Grease two 20cm (8in) round sandwich tins and line the bases with non-stick baking paper.
- Mix the cake batter: In a large bowl, place the baking spread, Greek yoghurt, caster sugar, self-raising flour, sifted cocoa powder, eggs, baking powder, and milk.
- Beat and bake: Using an electric hand whisk or a stand mixer, beat all the ingredients together until the batter is smooth, well-combined, and slightly airy. Divide the mixture evenly between the two prepared tins and level the surfaces.
- Bake the cakes: Bake for 25 to 30 minutes, or until the cakes are well-risen and spring back when pressed lightly in the center. Let them cool in the tins for about 10 minutes before turning them out onto a wire rack to cool completely.
- Make the chocolate icing: While the cakes cool, make the icing. In a large bowl, beat the softened butter until it is pale and fluffy. Gradually add the sifted icing sugar and sifted cocoa powder, beating well. Add the milk and continue to beat until the icing is smooth and creamy.
- Assemble the cake: Once the cakes are completely cool, use half of the chocolate butter icing to sandwich the two layers together. Use the remaining half to cover the top and sides of the cake, creating swirls with a palette knife.
Recipe Tips
- How to get the best texture? Using full-fat Greek yoghurt is key to the cake’s moisture and tender crumb. Also, ensure your eggs and yoghurt are at room temperature before mixing to prevent the batter from curdling.
- Can I make this as a traybake? Absolutely. Pour the batter into a lined 9×13 inch traybake tin and bake for 20-25 minutes, or until a skewer comes out clean. Once cool, spread the icing over the top.
- How to ensure a smooth icing? Sifting the icing sugar and cocoa powder is a crucial step. It removes any lumps and results in a perfectly smooth, velvety buttercream.
- Can I use plain yoghurt instead of Greek? You can, but it must be a thick-set natural yoghurt. If it’s too watery, it will make the batter too thin.
What To Serve With Chocolate Yoghurt Cake
This moist cake is a delight on its own, but also pairs wonderfully with:
- A dollop of extra Greek yoghurt or crème fraîche
- A side of fresh raspberries or cherries
- A cup of hot coffee or a tall glass of cold milk
How To Store Chocolate Yoghurt Cake
- Room Temperature: Store the cake in an airtight container at room temperature for up to 4 days. The yoghurt helps it stay wonderfully moist.
- Freeze: The un-iced sponges freeze very well for up to one month. Wrap them tightly in plastic wrap and then foil. Thaw at room temperature before icing.
Chocolate Yoghurt Cake Nutrition Facts
- Serving Size: 1 slice (1/10th of cake)
- Calories: 650 kcal
- Fat: 35g
- Carbohydrates: 78g
- Protein: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This can sometimes happen if the ingredients are too cold, especially the yoghurt and eggs. Using room temperature ingredients helps everything combine smoothly. However, with the all-in-one method, a little curdling doesn’t usually affect the final baked cake.
You can reduce the sugar slightly (by about 30-50g), but reducing it too much will affect not only the sweetness but also the moisture and texture of the final cake.
If your buttercream seems too stiff to spread easily, simply beat in another teaspoon of milk at a time until it reaches the perfect consistency.
Try More Recipes:
- Mary Berry Chocolate Refrigerator Cake Recipe
- Mary Berry Chocolate Torte Cake Recipe
- Mary Berry Gluten-Free Chocolate Cake Recipe
Mary Berry Chocolate Yoghurt Cake Recipe
Description
A wonderfully moist and tender chocolate cake from Mary Berry, using Greek yoghurt for a soft crumb and a rich chocolate buttercream for the perfect finish.
Ingredients
Instructions
- Preheat oven to 180°C/160°C Fan. Grease and line two 20cm (8in) round sandwich tins.
- Place all cake ingredients into a large bowl.
- Beat with an electric mixer for about 2 minutes until smooth and well combined.
- Divide the batter between the tins and bake for 25-30 minutes until risen and springy. Cool completely.
- To make the icing, beat the softened butter until pale. Gradually beat in the sifted icing sugar and cocoa powder, then the milk, until smooth and creamy.
- Use half the icing to sandwich the cooled cakes together and the other half to cover the top and sides.
Notes
- This recipe uses Mary Berry’s famous “all-in-one” method, which is incredibly quick and easy.
- Using full-fat Greek yoghurt is essential for the moist texture and tangy flavor.
- Sifting the cocoa powder and icing sugar is key to a lump-free cake and buttercream.
- Let the cakes cool completely before icing to prevent the buttercream from melting.
