Mary Berry Chocolate Yoghurt Cake Recipe

Mary Berry Chocolate Yoghurt Cake is a wonderfully moist and rich chocolate cake made with creamy yoghurt for a soft texture and deep chocolate flavor. The yoghurt helps keep the crumb tender while adding a slight tang that balances the sweetness perfectly. This is an easy cake recipe that works well for beginner bakers and experienced home cooks alike. From start to finish, the cake takes about 1 hour, making it ideal for family desserts, celebrations, or an afternoon treat.

Ingredients

For the Chocolate Cake

225g self-raising flour
50g cocoa powder
225g caster sugar
225g natural yoghurt
175ml vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
Butter for greasing
Baking parchment

For the Chocolate Topping

150g dark chocolate, finely chopped
100ml double cream
25g butter

How to Make Mary Berry Chocolate Yoghurt Cake Recipe

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease a 20cm round cake tin and line the base with baking parchment.
Mix the dry ingredients: Place the self-raising flour, cocoa powder, and baking powder into a large mixing bowl and stir together.
Mix the wet ingredients: In a separate bowl, whisk together the caster sugar, yoghurt, oil, eggs, and vanilla extract until smooth and fully combined.
Make the batter: Add the wet ingredients to the dry ingredients and fold gently until a smooth batter forms.
Fill the tin: Pour the batter into the prepared cake tin and spread evenly with a spatula.
Bake the cake: Bake for 30 to 35 minutes or until a skewer inserted into the center comes out clean.
Cool the cake: Leave the cake in the tin for 10 minutes before transferring to a wire rack to cool completely.
Make the topping: Heat the cream and butter in a small saucepan until hot but not boiling. Pour over the chopped chocolate and stir until smooth.
Decorate and serve: Spread the chocolate topping over the cooled cake and allow it to set before slicing and serving.

Tips for the Best Chocolate Yoghurt Cake

How do I keep the cake moist?

Use full-fat natural yoghurt and avoid overbaking. Check the cake a few minutes before the suggested baking time ends.

Can I use Greek yoghurt instead?

Yes. Greek yoghurt works well and creates an even richer texture.

Why did my cake sink in the middle?

This usually happens if the oven door is opened too early or if the cake is underbaked.

How can I make the chocolate flavor stronger?

Add 1 teaspoon of instant coffee dissolved in a tablespoon of hot water to the batter.

Serving Suggestions

Serve with freshly whipped cream.
Enjoy with vanilla ice cream.
Pair with a cup of tea or coffee.
Add fresh berries for a lighter dessert.
Dust lightly with cocoa powder before serving.

Storage

Room Temperature

Store in an airtight container for up to 3 days.

Refrigerator

Keep refrigerated for up to 5 days. Bring to room temperature before serving for the best texture.

Freezing

Wrap individual slices tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Nutrition

Calories: 385 kcal
Carbohydrates: 42g
Protein: 6g
Fat: 22g
Saturated Fat: 8g
Sodium: 210mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I use Greek yoghurt instead of natural yoghurt?

Yes, Greek yoghurt works very well and creates a richer texture while keeping the cake moist.

Can I make this cake ahead of time?

Yes, the cake can be baked a day in advance and stored in an airtight container before icing.

Can I freeze Mary Berry Chocolate Yoghurt Cake?

Yes, wrap the cake tightly and freeze for up to 3 months. Thaw completely before serving.

What type of chocolate is best for the topping?

Dark chocolate with around 60 to 70 percent cocoa solids provides the best flavor and texture.