This delicious Mary Berry Chocolate Yoghurt Cake is a moist and fluffy treat that’s perfect for any occasion. Made with simple ingredients like Greek yoghurt and cocoa powder, it’s quick to prepare and easy to bake. The creamy chocolate butter icing takes it to the next level, making every bite irresistibly rich and satisfying.
This Chocolate Yoghurt Cake Recipe Is From Simple Comforts Cookbook by Mary Berry
Ingredients Needed
For the Cake:
- 75g baking spread
- 200g Greek yoghurt
- 300gcaster sugar
- 175g self-raising flour
- 50g cocoa powder, sieved
- 3 large eggs
- 1 level tsp baking powder
- 2 tbsp milk
For the Chocolate Butter Icing:
- 225g butter, softened
- 300g icing sugar, plus extra for dusting
- 2 tbsp milk
- 3 tbsp cocoa powder, sifted
How To Make Chocolate Yoghurt Cake
- Prepare the tins and preheat the oven: Preheat your oven to 180°C (160°C fan/Gas 4). Grease two 20cm (8in) sandwich tins and line the bases with baking paper.
- Mix the cake batter: Place all the cake ingredients into a large bowl and whisk with an electric hand whisk until light and fluffy. Divide the mixture evenly between the prepared tins and level the tops.
- Bake the cakes: Bake in the preheated oven for 25–30 minutes, or until the cakes are golden, shrinking from the sides, and spring back when lightly pressed with a finger.
- Cool the cakes:Leave the cakes to cool in the tins for 10 minutes. Run a blunt knife around the edges, turn out onto a wire rack, and peel off the baking paper. Allow to cool completely.
- Make the butter icing: Combine the butter, icing sugar, milk, and cocoa powder in a food processor and whizz for 1 minute until smooth. Be careful not to over-whizz, as this can make the icing grainy.
- Assemble the cake: Place one cake on a serving plate and spread with half of the butter icing, taking it evenly to the edges. Place the second cake on top and swirl the remaining icing over the top.
- Add the finishing touch: Dust with icing sugar before serving. Cut into wedges and enjoy!
Recipe Tips
- Use Greek Yoghurt at Room Temperature: Cold yoghurt can affect how the batter mixes, so let it sit at room temperature for about 15 minutes before using.
- Sift Cocoa Powder: Always sift the cocoa powder to avoid lumps in the cake batter for a smooth texture.
- Don’t Overbake the Cake: Check the cakes after 25 minutes. If they spring back when touched lightly, they’re done. Overbaking can make the cake dry.
- Blend the Icing Carefully: Whizz the icing ingredients just enough to combine. Over-mixing can make the texture grainy.
- Cool Sponges Fully Before Icing: Ensure the cakes are completely cool, or the icing will melt and ruin the look of the cake.
How To Store Leftovers
- Refrigerate: Store leftovers chocolate yoghurt cake 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.
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 Chocolate Birthday Cake
- Mary Berry Chocolate Ganache Cake
- Mary Berry Glorious Chocolate Truffle Dessert
- Mary Berry Indulgent Chocolate Surprise
- Mary Berry Ultimate Chocolate Brownies
Mary Berry Chocolate Yoghurt Cake
Description
This delicious Mary Berry Chocolate Yoghurt Cake is a moist and fluffy treat that’s perfect for any occasion. Made with simple ingredients like Greek yoghurt and cocoa powder, it’s quick to prepare and easy to bake. The creamy chocolate butter icing takes it to the next level, making every bite irresistibly rich and satisfying.
Ingredients
For the Cake:
For the Chocolate Butter Icing:
Instructions
- Prepare the tins and preheat the oven: Preheat your oven to 180°C (160°C fan/Gas 4). Grease two 20cm (8in) sandwich tins and line the bases with baking paper.
- Mix the cake batter: Place all the cake ingredients into a large bowl and whisk with an electric hand whisk until light and fluffy. Divide the mixture evenly between the prepared tins and level the tops.
- Bake the cakes: Bake in the preheated oven for 25–30 minutes, or until the cakes are golden, shrinking from the sides, and spring back when lightly pressed with a finger.
- Cool the cakes:Leave the cakes to cool in the tins for 10 minutes. Run a blunt knife around the edges, turn out onto a wire rack, and peel off the baking paper. Allow to cool completely.
- Make the butter icing: Combine the butter, icing sugar, milk, and cocoa powder in a food processor and whizz for 1 minute until smooth. Be careful not to over-whizz, as this can make the icing grainy.
- Assemble the cake: Place one cake on a serving plate and spread with half of the butter icing, taking it evenly to the edges. Place the second cake on top and swirl the remaining icing over the top.
- Add the finishing touch: Dust with icing sugar before serving. Cut into wedges and enjoy!
Notes
- Use Greek Yoghurt at Room Temperature: Cold yoghurt can affect how the batter mixes, so let it sit at room temperature for about 15 minutes before using.
- Sift Cocoa Powder: Always sift the cocoa powder to avoid lumps in the cake batter for a smooth texture.
- Don’t Overbake the Cake: Check the cakes after 25 minutes. If they spring back when touched lightly, they’re done. Overbaking can make the cake dry.
- Blend the Icing Carefully: Whizz the icing ingredients just enough to combine. Over-mixing can make the texture grainy.
- Cool Sponges Fully Before Icing: Ensure the cakes are completely cool, or the icing will melt and ruin the look of the cake.
Mary Berry Chocolate Yoghurt Cake