Mary Berry Chocolate Yoghurt Cake Recipe [Tips & Tricks]

If you’re on the lookout for a rich, indulgent treat that’s surprisingly easy to make, then you definitely need to try Mary Berry’s chocolate yoghurt cake recipe!

This cake is the perfect balance of moist and fluffy, with a deep chocolate flavor that’s not too overwhelming.

The secret ingredient?

Yoghurt!

It adds a lovely tenderness to the cake and keeps it wonderfully soft for days. Plus, it’s a Mary Berry recipe, so you know it’s going to be foolproof and absolutely delicious. Whether you’re baking for a special occasion or just a cozy afternoon, this cake is sure to impress!

Mary Berry Chocolate Yoghurt Cake Recipe

Ingredients Needed

When it comes to making Mary Berry’s Chocolate Yoghurt Cake, the ingredients are simple but effective, allowing the cake to be both moist and rich, yet light and airy at the same time. Here’s everything you’ll need:

1. Self-raising flour (225g) – This is the base of your cake, providing the structure and lightness. Self-raising flour already contains baking powder, so it helps the cake rise without the need for additional leavening agents.

2. Cocoa powder (75g) – The cocoa powder gives the cake its rich, deep chocolate flavor. Using a good-quality cocoa powder ensures that the cake’s flavor is intense and full-bodied.

3. Bicarbonate of soda (1 tsp) – A small amount of bicarbonate of soda (also known as baking soda) is used to help the cake rise further, giving it that perfect soft crumb.

4. Caster sugar (200g) – This fine sugar helps to make the cake nice and sweet, while also adding to the moist texture.

5. Natural yogurt (200g) – The hero ingredient of this cake. The yogurt not only keeps the cake moist but also provides a subtle tangy flavor that complements the richness of the chocolate.

6. Sunflower oil (100ml) – Rather than using butter, sunflower oil is a common choice in this recipe for its lightness. It adds moisture without weighing down the cake.

7. Eggs (2 large) – Eggs provide structure and help bind all the ingredients together, contributing to the cake’s fluffy texture.

8. Vanilla extract (1 tsp) – A touch of vanilla enhances the chocolate flavor and rounds out the overall taste profile of the cake.

9. Boiling water (100ml) – The hot water helps to loosen the cocoa powder, creating a smoother batter. It also contributes to the moistness of the finished cake.

10. Chocolate chips or chunks (optional) – For added indulgence, chocolate chips or chunks can be stirred into the batter. This gives you pockets of melted chocolate throughout the cake.

Equipment Needed

To bake Mary Berry’s Chocolate Yoghurt Cake, you won’t need any special equipment-just the essentials you’d typically have in your kitchen:

1. Mixing bowls – You’ll need a large mixing bowl for the wet ingredients and a separate one for the dry ingredients. This helps ensure that everything is well combined later.

2. Electric hand mixer (or stand mixer) – While a whisk will work, using an electric mixer will save you time and effort in beating the ingredients together. It’s especially useful for mixing the wet ingredients into the dry, ensuring a smooth, lump-free batter.

3. Measuring spoons and scales – Precision is key in baking. A good set of measuring spoons for the bicarbonate of soda, vanilla extract, and other smaller amounts, plus a reliable kitchen scale, will help you get everything just right.

4. Spatula – You’ll need a spatula to scrape down the sides of the bowl and ensure all the ingredients are fully incorporated.

5. 8-inch round cake tins (2) – Two 8-inch cake tins are ideal for baking this cake in layers. They provide enough space for the batter to rise evenly, creating a cake that’s fluffy and well-formed.

6. Cooling rack – After baking, it’s important to let the cakes cool properly to prevent them from becoming soggy. A cooling rack allows air to circulate around the cake as it cools, helping it to set perfectly.

7. Baking paper – Lining your cake tins with parchment paper ensures that the cake doesn’t stick, making it easier to remove from the tins once baked.

8. Sieve – Sieving the cocoa powder and flour together will help avoid lumps and ensure a smooth batter. It’s a step worth taking, as it results in a lighter cake texture.

How To Make Mary Berry’s Chocolate Yoghurt Cake

Making Mary Berry’s Chocolate Yoghurt Cake is straightforward and incredibly satisfying. The process involves mixing the ingredients together in a few simple steps, resulting in a cake that’s soft, moist, and utterly delicious. Here’s how to make it:

1. Preheat the oven – Start by preheating your oven to 180°C (160°C for fan ovens) or 350°F. Line your two cake tins with baking paper, greasing the sides lightly to ensure the cakes don’t stick.

2. Mix the dry ingredients – In a large mixing bowl, sift the self-raising flour, cocoa powder, bicarbonate of soda, and caster sugar together. This will help to combine the dry ingredients evenly and remove any lumps, especially from the cocoa powder.

3. Mix the wet ingredients – In another bowl, whisk together the eggs, natural yogurt, sunflower oil, and vanilla extract. The yogurt will provide moisture, and the oil will help create a light texture.

4. Combine the wet and dry ingredients – Pour the wet mixture into the bowl with the dry ingredients and stir gently until just combined. Be careful not to over-mix; this will keep the cake light and airy.

5. Add the boiling water – Gradually add the boiling water to the mixture. It may seem like the batter will be too thin at first, but this is normal. The thin batter helps the cake bake to a soft, moist consistency.

6. Fold in chocolate chips (optional) – If you’re adding chocolate chips or chunks, fold them in now. They will melt slightly during baking, adding extra pockets of gooey chocolate in each bite.

7. Bake the cake – Divide the batter evenly between the two cake tins. Smooth the tops with a spatula, then place the tins in the oven. Bake for about 25-30 minutes, or until a skewer inserted into the center of the cakes comes out clean.

8. Cool the cakes – Once baked, remove the cakes from the oven and allow them to cool in the tins for 10 minutes. Then, transfer them onto a cooling rack to cool completely.

9. Assemble the cake – Once the cakes have cooled, you can assemble them. If you like, spread a layer of chocolate ganache, frosting, or whipped cream between the two layers for extra richness. You could even dust the top with icing sugar or cocoa powder for a simple finish.

Expert Tips

To make sure your Mary Berry Chocolate Yoghurt Cake turns out perfectly every time, here are a few expert tips:

1. Don’t skip sieving the dry ingredients – Sieving the flour, cocoa, and bicarbonate of soda ensures that everything is evenly mixed, resulting in a light, fluffy cake without any clumps of cocoa or flour.

2. Room temperature ingredients – Make sure your eggs and yogurt are at room temperature before you start. This helps them incorporate better into the batter, giving you a smoother texture.

3. Don’t overmix the batter – When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake, and we want this one to be light and airy!

4. Use a cake tester – To avoid overbaking or underbaking, test the cake with a skewer or cake tester. Insert it into the center of the cake-if it comes out clean, the cake is done.

5. Add more chocolate for indulgence – If you’re a chocolate lover, feel free to increase the amount of chocolate chips in the batter. You can also drizzle melted chocolate on top for a rich finish.

6. Try different frostings – While the cake is wonderful on its own, pairing it with a rich chocolate buttercream or a tangy cream cheese frosting can take it to the next level. You can even go for a simple dusting of powdered sugar for a minimalist approach.

Mary Berry’s Chocolate Yoghurt Cake is a delightful dessert that perfectly balances moisture, flavor, and texture. The combination of yogurt and sunflower oil ensures a soft, tender crumb, while the cocoa powder delivers a deep, rich chocolate flavor. It’s a simple yet impressive cake that’s perfect for any occasion, whether it’s a casual family gathering or a special celebration.

What’s truly great about this recipe is its versatility-you can customize it with extra chocolate or different types of frosting to suit your preferences. Whether you’re an experienced baker or a novice in the kitchen, this recipe is easy to follow, and the result is sure to impress. So, preheat that oven, gather your ingredients, and treat yourself to a slice of indulgence.

Easy Recipe Variations For Mary Berry’s Chocolate Yoghurt Cake

Mary Berry’s Chocolate Yoghurt Cake is already a timeless classic in its own right, celebrated for its moist texture, rich flavor, and simple preparation. However, this recipe can be easily customized to suit different tastes or dietary needs, making it a versatile treat that can always offer something new and exciting. Here are some easy recipe variations that can elevate your chocolate yoghurt cake experience.

1. Flavor Enhancements:

   Adding a pinch of cinnamon or a dash of vanilla extract can subtly enhance the flavor profile of the cake, creating a slightly spiced or more aromatic version. You could also experiment with other extracts, like orange or almond, to give the cake an entirely different vibe. A touch of instant coffee granules is another option, bringing a depth of flavor that complements the chocolate beautifully.

2. Fruit Additions:

   For a fruity twist, you can stir in fresh or dried fruits such as raspberries, cherries, or blueberries. These not only add a burst of color but also provide a delightful contrast to the rich, dense texture of the cake. For dried fruits, like raisins or sultanas, make sure to soak them in a little warm water or even rum to plump them up before folding them into the batter.

3. Gluten-Free Version:

   Making the cake gluten-free is simple. Substitute the regular all-purpose flour with a gluten-free flour blend.

   Be sure to check the consistency of the batter, as gluten-free flours can sometimes yield a slightly different texture. A bit more yoghurt or an extra egg might be needed to ensure the cake remains moist.

4. Vegan Adaptation:

   To make the chocolate yoghurt cake vegan, substitute the eggs with flaxseed eggs (1 tablespoon of ground flaxseeds mixed with 3 tablespoons of water) and replace the yoghurt with a plant-based alternative like almond or coconut yoghurt. For the butter, you can opt for coconut oil or a vegan butter substitute. Be mindful of the consistency, as vegan substitutions sometimes result in a slightly denser texture.

5. Nutty Variations:

   For those who enjoy a bit of crunch in their cake, incorporating nuts can be an excellent addition. Chopped walnuts, hazelnuts, or almonds blend wonderfully with the soft, creamy texture of the cake.

   You can add them to the batter or sprinkle them on top before baking. A drizzle of melted chocolate over the top combined with crushed nuts also creates a beautiful and indulgent finish.

6. Caramel Chocolate Yoghurt Cake:

   A decadent twist on the original, this variation incorporates caramel in both the batter and as a topping. You can add a swirl of caramel sauce into the batter before baking, allowing it to bake into the cake.

   After the cake cools, drizzle more caramel on top, then sprinkle some sea salt for that irresistible sweet-salty balance. This variation offers a rich, indulgent dessert perfect for special occasions.

Best Practices To Store Leftovers

While Mary Berry’s Chocolate Yoghurt Cake is often so irresistible that it barely lasts a day, it’s always helpful to know how to store any leftovers properly. Proper storage ensures that the cake retains its moisture, texture, and flavor for several days. Here are some best practices for storing your leftovers:

1. Room Temperature Storage:

   If you plan to consume the cake within 2-3 days, it’s best to store it in an airtight container at room temperature. This keeps the cake moist without it drying out.

   Just be sure to place it in a cool, dry area away from sunlight or heat sources. Wrapping the cake in cling film or aluminum foil before placing it in the container can help lock in moisture.

2. Refrigeration for Longer Shelf Life:

   If you think you won’t be able to finish the cake within a few days, refrigeration is a good option. Store the cake in an airtight container or wrap it tightly in plastic wrap, ensuring that the cake is well-covered to prevent it from absorbing any odors in the fridge. While refrigeration can slightly alter the cake’s texture, it will still be delicious and can last up to a week.

3. Freezing for Extended Freshness:

   For longer-term storage, you can freeze the cake. Make sure it has cooled completely before wrapping it tightly in plastic wrap and then in aluminum foil.

   This will help preserve the cake’s flavor and moisture. If you plan to freeze individual slices, this makes it even easier to thaw and enjoy them whenever you like.

   To thaw, simply leave the slices at room temperature for a few hours or gently reheat them in the microwave. For best results, consume frozen cake within 2-3 months.

4. Covering with Glaze or Icing:

   If you’ve topped your cake with icing or glaze, it’s best to refrigerate it, as this can help maintain the frosting’s texture. A layer of parchment paper between slices can prevent the frosting from sticking to the container or to other slices of cake.

5. Avoid Storing Cake with Moist Ingredients:

   If your cake contains moist ingredients, such as fresh fruit, it’s better to store those separately and add them when you’re ready to serve the cake. Moist fruit can break down over time and affect the cake’s texture and flavor.

What Goes Well With Chocolate Yoghurt Cake

Mary Berry’s Chocolate Yoghurt Cake is a crowd-pleaser on its own, but pairing it with complementary flavors can take the dessert to the next level. Here are a few ideas on what goes beautifully with the cake:

1. Whipped Cream or Double Cream:

   A dollop of freshly whipped cream, lightly sweetened with a touch of vanilla, is a classic and luxurious pairing for chocolate cake. The smooth, rich cream balances the cake’s texture, making each bite feel indulgent. For a slightly more decadent option, double cream can be served alongside, providing a richer mouthfeel that complements the cake’s moistness.

2. Fresh Berries:

   Fresh berries such as raspberries, strawberries, or blueberries add a refreshing contrast to the dense and rich chocolate cake. The slight tartness of the berries cuts through the sweetness of the cake, creating a harmonious balance of flavors. You could even macerate the berries in a little sugar or lemon juice for an extra burst of flavor.

3. Ice Cream:

   A scoop of vanilla or coffee-flavored ice cream pairs wonderfully with chocolate yoghurt cake, providing a cool, creamy contrast to the warmth and richness of the cake. For a fun twist, you can opt for salted caramel ice cream, which brings an interesting salty-sweet combination that complements the chocolate.

4. Chocolate Sauce:

   For those who can never have too much chocolate, a drizzle of warm chocolate sauce over the cake creates an ultra-indulgent dessert. You can either make a simple ganache by heating cream and mixing it with chocolate or use store-bought chocolate sauce for convenience.

5. Caramel Sauce:

   If you’ve gone the caramel route in your cake recipe, serving it with a side of homemade caramel sauce can enhance the flavor experience. A drizzle over the top of each slice or even a side pour allows people to customize their dessert and adds richness without overwhelming the chocolate.

6. Espresso or Coffee:

   Chocolate and coffee are a match made in heaven. Serving a strong espresso or a cup of freshly brewed coffee alongside the cake can elevate the dessert experience, especially for coffee lovers. The bitterness of the coffee complements the sweetness of the cake, creating a perfectly balanced dessert pairing.

Conclusion

Mary Berry’s Chocolate Yoghurt Cake is a wonderfully versatile, easy-to-make dessert that delights with its moist texture and rich, indulgent flavor. The beauty of this cake lies in its simplicity, yet it offers plenty of opportunities for personalization and experimentation. From adding fruits and nuts to transforming it into a gluten-free or vegan treat, the possibilities for customization are endless.

When storing leftovers, proper care ensures that the cake stays fresh for days, whether at room temperature, refrigerated, or frozen. And when it comes to serving, the options for pairing are just as diverse, whether you go for fresh cream, berries, or a scoop of ice cream to add extra layers of flavor and texture.

No matter how you choose to make or enjoy Mary Berry’s Chocolate Yoghurt Cake, it’s a dessert that’s sure to satisfy anyone’s sweet tooth, whether you’re enjoying it on its own or with a side of something extra. With its rich, velvety texture and endless customization options, this cake is truly a dessert for all occasions.

FAQs

What Ingredients Do I Need For Mary Berry’s Chocolate Yoghurt Cake?

For Mary Berry’s Chocolate Yoghurt Cake, you’ll need self-raising flour, cocoa powder, baking powder, caster sugar, eggs, plain yoghurt, vegetable oil, and vanilla extract. You will also need a pinch of salt and a bit of hot water to enhance the flavor of the cocoa.

Can I Use Greek Yogurt Instead Of Plain Yogurt In Mary Berry’s Chocolate Yoghurt Cake?

Yes, you can substitute Greek yogurt for plain yogurt. However, keep in mind that Greek yogurt is thicker, so it might result in a slightly denser texture in the cake. Just make sure to adjust the consistency with a small amount of milk if needed.

What Is The Best Way To Store Mary Berry’s Chocolate Yoghurt Cake?

Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for a longer period, you can refrigerate it, but make sure to bring it to room temperature before serving.

Can I Freeze Mary Berry’s Chocolate Yoghurt Cake?

Yes, you can freeze the cake. Allow it to cool completely, then wrap it tightly in plastic wrap and foil.

It can be stored in the freezer for up to 3 months. To serve, thaw it at room temperature and enjoy.

What Can I Substitute For Eggs In Mary Berry’s Chocolate Yoghurt Cake?

If you need an egg substitute, you can use alternatives like flaxseed meal mixed with water, unsweetened applesauce, or mashed banana. Generally, 1/4 cup of applesauce or 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water can replace one egg.

How Do I Make The Frosting For Mary Berry’s Chocolate Yoghurt Cake?

To make the frosting, you can blend together butter, icing sugar, and cocoa powder. Add a bit of milk to reach your desired consistency and mix until smooth. You can also add a small amount of vanilla extract to enhance the flavor.

How Long Does It Take To Bake Mary Berry’s Chocolate Yoghurt Cake?

The baking time for Mary Berry’s Chocolate Yoghurt Cake is typically around 25-30 minutes at 180°C (350°F). However, baking times may vary depending on your oven, so it’s a good idea to check doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready.

What Can I Add To Mary Berry’s Chocolate Yoghurt Cake For Extra Flavor?

For extra flavor, you can add a handful of chocolate chips, a splash of coffee to intensify the chocolate taste, or even a teaspoon of orange zest for a citrusy twist. You can also add a drizzle of chocolate ganache or a dusting of powdered sugar on top.

Why Is Mary Berry’s Chocolate Yoghurt Cake So Moist?

The combination of yoghurt and oil in the recipe contributes to the cake’s moist texture. The yoghurt adds moisture and a slight tang, while the oil helps to keep the cake soft and tender.

Can I Make Mary Berry’s Chocolate Yoghurt Cake In Advance?

Yes, you can make the cake in advance. It actually improves in flavor after resting for a day or two. Just make sure to store it properly in an airtight container to keep it fresh.