Mary Berry’s Easy Chocolate Yoghurt Sandwich Cake

If you’re looking for an easy chocolate cake recipe, look no further than this delicious Chocolate Yoghurt Cake from Mary Berry. It’s simple to make and requires just a few ingredients, so it’s perfect for a last-minute dessert or party treat. Plus, the yoghurt makes it extra moist and fluffy.

What makes a chocolate cake moist?

A chocolate cake is only as good as its moistness. The chocolate flavour should be present in every bite, but it shouldn’t be too overpowering. And the texture should be light and fluffy, with a melt-in-your-mouth quality.

So what makes a chocolate cake moist? It all comes down to the ingredients and the method. For a chocolate cake that is truly moist, yoghurt is the secret ingredient. It adds both moisture and flavour without making the cake overly sweet. And for the perfect texture, be sure to use good-quality cake flour. Cake flour has a lower protein content, which results in a lighter, more tender cake. When it comes to baking a chocolate cake, attention to detail makes all the difference.

What type of yoghurt goes into a yoghurt cake?

The best yoghurt you can put in a cake is plain greek yoghurt. Make sure the yoghurt is full fat to give your chocolate cake a lovely moist texture and to offset the sweetness of the sugar to give a good balance and moistness and sweetness. You can even use homemade kefir instead of yoghurt.

Another cake where I added greek yoghurt is my Apple Traybake. It’s soo good!

Ingredients

• 75 g Baking Spread
• 200 g Greek Yoghurt (Full Fat)
• 300 g Caster Sugar
• 175 g Self-Raising Flour
• 50 g Cocoa Powder (Sieved)
• 3 large Eggs
• 1 tsp Baking Powder
• 2 tbsp Milk

Chocolate Butter Icing

• 225 g Butter
• 300 g Icing Sugar
• 2 tbsp Milk
• 3 tbsp Cocoa Powder (Sifted)

How to make a chocolate cake with greek yoghurt

This cake method is the all-one method which I love as it’s so quick and easy. Here is how to make it:

STEP 1: Preheat the oven to 180°c/160°c Fan/Gas 4. Grease and line the base of two 20cm sandwich tins.

STEP 2: Add all the cake ingredients to a bowl and whisk until light and fluffy. Divide the mixture evenly between the tins and level the tops.

STEP 3: Bake for about 26 minutes. Leave to cool in the tins for 10 minutes, then run a knife around the edges to free the sponges. Turn the cakes out and leave to cool on wire racks, then remove the baking paper.

STEP 4:Add all the butter icing ingredients to a bowl and whiz together until everything is smooth.

STEP 5: Spread half of the mixture on one cake, taking it evenly to the edges. Sit the other cake on top and swirl the remaining icing on top. Dust with icing sugar and cut into slices to serve.

Prepare Ahead

This cake can be made and assembled up to 8 hours ahead of serving.

Storage

Cake Tin: This cake can keep in a cake tin and stored in a cool place for a week

Freeze: The cooked sponges freeze really well. Only ice the cake on the day of serving.

Other Mary Berry recipes

Some other Marry Berry recipes I’ve made include:

Coffee and Walnut Cake

Chocolate Fork Biscuits

Eve’s Pudding