Mary Berry Chocolate Yoghurt Cake

Mary Berry’s Chocolate Yoghurt Cake is made with eggs, caster sugar, cocoa powder, double cream, icing sugar, vanilla extract, strawberries, and rosemary or mint leaves. This delicious Chocolate Yoghurt Cake recipe creates a delightful dessert that takes about 55 minutes to prepare and can serve up to 8 people.

This Chocolate Yoghurt Cake Recipe Is From Simple Comforts Cookbook by Mary Berry

Mary Berry Chocolate Yoghurt Cake Ingredients

For the Cake:

• Butter, for greasing
• 6 eggs, separated
• 150g (5oz) caster sugar (or superfine sugar)
• 50g (2oz) cocoa powder, sieved

For the Filling & Topping:

• 300ml (10fl oz) double cream (or heavy cream)
• 2 tbsp icing sugar (or powdered sugar)
• 1 tsp vanilla extract
• 400g (14oz) strawberries, sliced (reserve 3 whole strawberries)
• Rosemary sprigs or mint leaves

How To Make Mary Berry Chocolate Yoghurt Cake

1. Prepare the Tins: Preheat the oven to 180°C/160°C fan/Gas 4 (350°F). Grease two 20cm (8in) round, loose-bottomed sandwich tins and line the bases with baking paper.
2. Whisk Egg Whites: Place egg whites in a bowl and whisk with an electric hand whisk until soft peaks form and the whites are fluffy. Spoon into a separate bowl.
3. Prepare the Batter: In the same bowl (without washing), whisk egg yolks and caster sugar until thick and a trail is left when the whisk is lifted. Gently fold the egg whites into the yolk mixture, then fold in the sieved cocoa powder a little at a time until well combined. Divide the mixture evenly between the prepared tins and level the tops.
4. Bake the Cakes: Bake for about 25 minutes until the cakes are well risen and pulling away from the sides of the tins. Turn out onto a wire rack to cool.
5. Prepare the Filling: Whisk the double cream into soft peaks, then stir in the icing sugar and vanilla extract. Spread half of the cream over one cake layer and arrange half of the sliced strawberries on top. Place the second cake layer on top and spread with the remaining cream.
6. Decorate: Arrange the remaining strawberries on top of the cake, along with the reserved whole strawberries and rosemary sprigs or mint leaves. Dust with icing sugar just before serving and slice to serve.

Recipe Tips

• Whisk Egg Whites Well: Whisk the egg whites until they form soft peaks to make the cake light and fluffy.
• Sift Cocoa Powder: Sift cocoa powder to avoid lumps and get a smooth batter.
• Cool Cakes Completely: Let the cakes cool fully before adding the cream to prevent it from melting and to get neat layers.
• Use Fresh Strawberries: Fresh strawberries give the best flavor and look. If using frozen, make sure they are thawed and drained.
• Add Decorations Before Serving: To keep the cake looking fresh, add the strawberries and icing sugar just before serving.

What To Serve With Chocolate Yoghurt Cake?

This delicious Chocolate Yoghurt Cake pairs well with vanilla ice cream, whipped cream, fresh berries, or a dusting of icing sugar. It can also be served alongside a cup of coffee, a glass of dessert wine, or a hot chocolate for a delightful dessert experience.

How to Store Leftovers Chocolate Yoghurt Cake?

• Refrigerate: Cool leftovers chocolate yoghurt cake to room temperature, then store it in an airtight container in the fridge for up to 3 days.
• Freeze: Wrap leftovers chocolate yoghurt cake layers in plastic wrap or foil, and put them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the fridge overnight before serving.

Mary Berry Chocolate Yoghurt Cake Nutrition Facts

Serving Size: 1 slice (of 8 total servings)

• Calories: 300
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 95mg
• Sodium: 80mg
• Potassium: 210mg
• Total Carbohydrate: 30g
• Dietary Fiber: 2g
• Sugars: 20g
• Protein: 5g

More Mary Berry Recipe:

• Mary Berry Coffee Buns
• Mary Berry Rum Truffles
• Mary Berry Cherry Loaf
• Mary Berry Cherry Loaf
• Mary Berry Confetti Traybake