Mary Berry Chocolate Yoghurt Cake​ Recipe

This wonderfully moist Mary Berry Chocolate Yoghurt Cake is a simple, tender bake made with plain yoghurt, vegetable oil, self-raising flour, and rich cocoa powder. The result is a beautifully soft and light cake with a subtle tang from the yoghurt that perfectly balances the rich chocolate flavor. Perfect for an afternoon snack or a simple family dessert, this easy all-in-one recipe creates a single-layer cake that serves 8 people.

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Mary Berry Chocolate Yoghurt Cake Ingredients

• 1 ½ cups self-raising flour
• 1 cup caster (superfine) sugar
• 1 ½ tsp baking powder
• ⅓ cup unsweetened cocoa powder, sifted
• 2 large eggs
• ½ cup sunflower or vegetable oil
• ¾ cup full-fat plain or natural yoghurt
• Powdered sugar, for dusting

How To Make Mary Berry Chocolate Yoghurt Cake

1. Prepare the tin: Preheat your oven to 350°F (180°C / 160°C Fan). Grease an 8-inch (20cm) round, deep cake tin and line the base with a circle of parchment paper.
2. Combine all ingredients: In a large mixing bowl, place all the cake ingredients: the flour, sugar, baking powder, sifted cocoa powder, eggs, oil, and plain yoghurt. This is Mary Berry’s famous fuss-free “all-in-one” method.
3. Beat until smooth: Using an electric hand mixer or a stand mixer, beat all the ingredients together on a medium speed for 2 minutes. Scrape down the sides of the bowl to ensure everything is incorporated, and the batter is smooth and glossy.
4. Bake the cake: Pour the batter into the prepared tin and level the surface with a spatula. Bake in the center of the oven for 35-40 minutes. The cake is ready when it is well-risen and a skewer inserted into the center comes out clean.
5. Cool and dust: Allow the cake to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely. Before serving, give the cooled cake a generous dusting with powdered sugar.

Recipe Tips

• Use Full-Fat Yoghurt: For the best texture and richest flavor, it’s important to use full-fat plain or natural yoghurt. The fat content contributes to the cake’s tender crumb. Low-fat yoghurts have more water and can alter the final texture.
• The Yoghurt is Key: The natural acidity in yoghurt tenderizes the gluten in the flour, which is the secret to this cake’s incredibly soft and moist texture. For this reason, don’t substitute it with milk or cream.
• Trust the All-in-One Method: This recipe is designed for ultimate ease. There is no need for creaming butter and sugar or gradually adding eggs. Simply combine everything in one bowl and beat until smooth for a perfect result.
• Keep the Topping Simple: The beauty of this cake is its moistness and flavor. A heavy frosting can overwhelm it. A simple, elegant dusting of powdered sugar is all that’s needed to finish it perfectly.

What To Serve Chocolate Yoghurt Cake

This simple yet delicious cake is perfect on its own, served with a cup of freshly brewed tea or coffee. To turn it into a light dessert, serve a slice with a dollop of extra plain yoghurt to complement the tang, and a handful of fresh berries like strawberries or raspberries.

How To Store Chocolate Yoghurt Cake Leftovers

Room Temperature: Store the cake in an airtight container at room temperature. Thanks to the moisture from the oil and yoghurt, it will stay wonderfully soft and fresh for up to 4 days. Freeze: This cake freezes exceptionally well. Once it has cooled completely, wrap the whole, un-dusted cake securely in a double layer of plastic wrap, followed by a layer of foil. It can be frozen for up to 3 months. Thaw at room temperature before dusting with powdered sugar.

Mary Berry Chocolate Yoghurt Cake Nutrition Facts

• Serving size: 1 slice (1/8th of cake)
• Calories: 375 kcal
• Total Fat: 18g
• Saturated Fat: 3g
• Sugars: 28g
• Sodium: 280mg
• Total Carbohydrate: 48g
• Protein: 7g

Frequently Asked Questions

• Can I use Greek yoghurt instead of plain yoghurt? Yes, full-fat Greek yoghurt is an excellent substitute. It is thicker than natural yoghurt, so your batter may be slightly stiffer, but it will produce a wonderfully moist and tender cake with a lovely tangy flavor.
• Can I bake this recipe in a loaf tin? Absolutely. This batter is well-suited for a 2lb (900g) loaf tin. The cake will be deeper, so you will need to increase the baking time to around 50-60 minutes. Always test for doneness with a long skewer to ensure the center is fully cooked.
• Could I add a frosting to this cake? Of course. While a simple dusting of sugar is traditional for this type of cake, it would also be delicious with a chocolate fudge frosting for a richer treat, or a tangy cream cheese frosting to complement the yoghurt flavor.

Try More Recipes:

• Mary Berry Chocolate Birthday Cake​ Recipe
• Mary Berry All In One Chocolate Cake​ Recipe
• Mary Berry Chocolate Sponge Cake Recipe