Mary Berry Chocolate Yoghurt Cake
Mary Berry Chocolate Yoghurt Cake is a soft chocolate sponge made with yoghurt, cocoa powder, eggs, sugar, butter or oil, and self-raising flour. The yoghurt adds moisture and creates a tender crumb, while the cocoa provides deep chocolate flavor.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
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200g plain yoghurt (full-fat recommended)
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180g caster sugar
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175g self-raising flour
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40g cocoa powder
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100g melted butter or 100ml vegetable oil
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3 large eggs
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1 teaspoon vanilla extract
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½ teaspoon baking soda
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Pinch of salt
Optional Chocolate Glaze:
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120g icing sugar
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2 tablespoons cocoa powder
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2–3 tablespoons milk
Instructions
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Prepare your tin: Line a 20cm cake tin with parchment and preheat the oven to 180°C (350°F).
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Combine wet ingredients: Mix yoghurt, melted butter (or oil), eggs, sugar, and vanilla until smooth and glossy.
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Sift dry ingredients: Add flour, cocoa powder, baking soda, and salt, mixing just until combined.
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Create the batter: Fold gently to avoid knocking out air and keep the cake light.
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Fill the tin: Pour the chocolate batter into the cake tin and level the top.
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Bake until set: Cook for 30–35 minutes, or until a skewer inserted in the center comes out clean.
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Cool before glazing: Rest for 10 minutes in the tin, then transfer to a wire rack. Add chocolate glaze once warm or serve plain.
Find it online: https://maryberrycooks.co.uk/mary-berry-chocolate-yoghurt-cake/