Mary Berry Chocolate Yoghurt Cake Recipe

Name: Mary Berry Chocolate Yoghurt Cake Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 150ml sunflower oil, plus extra for greasing; 200g caster sugar; 3 large eggs; 150g full-fat natural yoghurt; 1 tsp vanilla extract; 175g self-raising flour; 40g cocoa powder; 1 tsp baking powder; 1/2 tsp fine salt; 150g dark chocolate, finely chopped; 120ml double cream; 1 tbsp natural yoghurt (optional); Grated chocolate or cocoa powder, to decorate (optional); Baking parchment, for lining the tin

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This chocolate yoghurt cake is a soft, deeply chocolaty bake with a tender crumb and a lovely, gentle tang from natural yoghurt. It stays moist for days and finishes beautifully with a glossy chocolate ganache. The method is simple and beginner-friendly, with no fancy techniques. Total time is about 1 hour 10 minutes, including cooling enough to top.

Ingredients

For the chocolate yoghurt cake

150ml sunflower oil, plus a little extra for greasing
200g caster sugar
3 large eggs
150g full-fat natural yoghurt
1 tsp vanilla extract
175g self-raising flour
40g cocoa powder
1 tsp baking powder
1/2 tsp fine salt

For the chocolate ganache topping

150g dark chocolate, finely chopped
120ml double cream
1 tbsp natural yoghurt (optional, for a slightly softer finish)

To finish

Grated chocolate or a light dusting of cocoa powder (optional)
Baking parchment (for lining the tin)

How to Make Mary Berry Chocolate Yoghurt Cake Recipe

Oven preparation: Preheat the oven to 180°C (160°C fan). Grease a 20cm (8in) round cake tin with a little oil, then line the base with baking parchment.
Mixing: In a large bowl, whisk together the sunflower oil and caster sugar for 20 to 30 seconds, just until glossy. Beat in the eggs one at a time, whisking well after each. Whisk in the yoghurt and vanilla. Sift the flour, cocoa powder, baking powder, and salt into the bowl. Fold gently with a spatula until you can’t see any dry flour. Stop as soon as it’s combined so the cake stays light.
Baking: Spoon the mixture into the prepared tin and level the top. Bake for 35 to 40 minutes, until the cake is risen and a skewer inserted into the centre comes out with a few moist crumbs, not wet batter. If the top is browning too quickly near the end, lay a piece of foil loosely over the tin for the last 5 to 10 minutes.
Cooling: Leave the cake in the tin for 10 minutes. Turn out onto a wire rack, peel off the parchment, and leave to cool completely before topping.
Assembling: Put the chopped chocolate into a heatproof bowl. Warm the double cream in a small pan until it is steaming but not boiling. Pour the hot cream over the chocolate. Leave for 2 minutes, then stir slowly from the centre until smooth and glossy. Stir in 1 tablespoon of yoghurt if you’d like a slightly softer, lighter ganache. Leave the ganache to cool for 10 to 20 minutes until it thickens to a spreadable consistency, then spread it over the top of the cooled cake. Finish with grated chocolate or a dusting of cocoa, if you like, then slice and serve.

Tips

Why did my cake sink in the middle?

This is usually from underbaking or opening the oven door too early. Bake until the centre is set and the cake springs back lightly when touched, and try not to open the door until at least 30 minutes have passed.

How do I keep the crumb soft and moist?

Use full-fat natural yoghurt, measure the flour accurately, and don’t overmix once the dry ingredients go in. Overmixing develops the gluten and can make the cake slightly tough.

My ganache looks grainy. Can I fix it?

Grainy ganache is often from overheating or stirring too vigorously at the start. Warm it very gently over a pan of barely simmering water and stir slowly until it comes back together.

Can I make this without an electric mixer?

Yes. A whisk and a large bowl are enough. This batter is designed to come together quickly, and a gentle hand at the folding stage helps the texture.

Serving Suggestions

Serve with fresh raspberries or strawberries
Add a spoonful of softly whipped cream
Pair with vanilla ice cream for a simple dessert
Enjoy with a cup of tea or strong coffee

Storage

Room temperature

Keep in an airtight tin for up to 3 days. If your kitchen is warm, store it in the coolest spot you have.

Refrigerator

Store in an airtight container for up to 5 days. Let slices sit at room temperature for 20 to 30 minutes before serving so the sponge tastes soft and the ganache isn’t too firm.

Freezing

Freeze the un-iced cake (best for texture) for up to 3 months. Wrap well in cling film, then foil. Defrost overnight at room temperature, then add the ganache once fully thawed.

Nutrition

Calories: 365 kcal
Carbohydrates: 38g
Protein: 6g
Fat: 22g
Saturated fat: 7g
Sodium: 180mg

Nutritional values are estimates and will vary depending on the ingredients you use.

FAQs

Can I use Greek yoghurt instead of natural yoghurt?

Yes. Greek yoghurt is thicker, so the batter may be slightly firmer. If it looks very stiff, add 1 to 2 tablespoons of milk to loosen it before baking.

Can I use plain flour instead of self-raising flour?

Yes. Swap the self-raising flour for 175g plain flour and increase the baking powder to 3 teaspoons. Sift well so the raising agent is evenly distributed.

Can I bake this in a loaf tin?

Yes. Use a lined 900g (2lb) loaf tin and bake at the same temperature for about 45 to 55 minutes. Start checking at 45 minutes and cover loosely with foil if it browns too fast.

What cocoa powder works best?

A good-quality unsweetened cocoa powder gives the best flavour. If your cocoa is very dark and intense, you may find the cake tastes richer, which is lovely with the yoghurt.

Can I leave off the ganache?

Absolutely. The cake is delicious plain. You can simply dust with icing sugar or cocoa, or serve with fruit and cream.