Mary Berry Chocolate Yoghurt Cake Recipe

This moist, fudgy Mary Berry Chocolate Yoghurt Cake is made with full-fat Greek yoghurt, rich cocoa powder, and baking spread, ready in under an hour. The all-in-one method means you simply whisk everything together until the batter creates smooth, chocolatey ribbons in the bowl. I love how the yoghurt adds a subtle tang that cuts through the sweetness of the buttercream.

Why This Classic Works

The secret to this recipe is the replacement of some of the traditional fat with Greek yoghurt. This not only lightens the crumb but ensures the sponge stays incredibly soft and moist for days, unlike some cocoa-heavy cakes that can dry out quickly. It feels like a indulgent treat but is actually quite forgiving to make.

I used to worry that using yoghurt would make the cake dense or rubbery, but the combination with self-raising flour and baking powder gives it a perfect lift. The result is a sponge that is sturdy enough to slice but melts in your mouth, making it the ideal base for a rich chocolate butter icing.

Mary Berry Chocolate Yoghurt Cake Ingredients

For the Sponge:

• 75g baking spread (or soft butter)
• 200g full-fat Greek yoghurt
• 300g caster sugar
• 175g self-raising flour
• 50g cocoa powder, sifted
• 3 large eggs
• 1 tsp baking powder
• 2 tbsp milk

For the Chocolate Butter Icing:

• 225g butter, softened
• 300g icing sugar, sifted
• 3 tbsp cocoa powder, sifted
• 2 tbsp milk

How To Make Mary Berry Chocolate Yoghurt Cake

1. Preheat and Prep: Preheat your oven to 160°C Fan (180°C/Gas 4). Grease two 20cm (8-inch) round sandwich tins and line the bases with baking paper.
2. Mix the Batter: Place the baking spread, Greek yoghurt, caster sugar, flour, sifted cocoa powder, eggs, baking powder, and milk into a large mixing bowl.
3. Beat Until Smooth: Using an electric mixer, beat the ingredients together for about 2 minutes until the mixture is smooth, well-combined, and slightly lighter in colour. Be careful not to overbeat once it is smooth.
4. Bake: Divide the batter evenly between the two prepared tins and level the tops gently. Bake for 25–30 minutes until well-risen and the tops spring back when lightly pressed.
5. Cool: Leave the cakes in the tins for 10 minutes, then turn them out onto a wire rack to cool completely. Peel off the baking paper.
6. Make the Icing: Beat the softened butter in a bowl until pale. Gradually add the sifted icing sugar and cocoa powder, adding the milk to loosen the mixture until it is smooth and spreadable.
7. Assemble: Place one sponge on a serving plate. Spread half the icing over the top, place the second sponge on top, and swirl the remaining icing over the surface.

Recipe Tips

• Use Full-Fat Yoghurt: Do not swap for low-fat or fat-free yoghurt. The fat content is essential for the moisture and structure of the crumb; low-fat versions can make the cake rubbery.
• Sift the Cocoa: Cocoa powder tends to clump in the packet. Always sift it before adding to the bowl to avoid bitter, dusty pockets of powder in your finished cake.
• Room Temperature Ingredients: Ensure your eggs and yoghurt are not fridge-cold. If they are too cold, the batter may curdle when mixed with the baking spread, leading to an uneven rise.
• Don’t Overbake: Chocolate cakes can be tricky to judge by colour. Rely on the spring-back test or a skewer; if you bake it until it looks dry, it will lose that lovely fudgy texture.

What To Serve With Chocolate Yoghurt Cake

This cake is rich enough to stand alone, but a handful of fresh raspberries serves as a perfect palate cleanser against the sweet buttercream. For a dessert vibe, serve warm slices with a drizzle of single cream or a scoop of vanilla bean ice cream.

How To Store

Store the cake in an airtight container or cake tin at room temperature for up to 3 days; the yoghurt helps it keep its moisture well. If you want to freeze it, wrap the un-iced sponges in cling film and foil, and freeze for up to 3 months.

FAQs

Can I use natural yoghurt instead of Greek yoghurt?

Yes, plain natural yoghurt works well, provided it is full-fat. Greek yoghurt is thicker and richer, which I prefer, but standard natural yoghurt will still yield a moist cake.

Can I make this as a traybake?

Yes, you can bake this in a standard traybake tin (approx 30x23cm). You may need to adjust the baking time to around 30-35 minutes; check frequently after the 25-minute mark.

Why did my cake sink in the middle?

Sinking usually happens if the oven door was opened too early or if the batter was over-mixed, introducing too much air that collapses. Ensure the oven is fully preheated before the tins go in.

Nutrition

• Calories: 580 kcal
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 95mg
• Sodium: 320mg
• Total Carbohydrate: 76g
• Protein: 6g