Mary Berry Chocolate Yoghurt Cake Recipe
Looking for a simple chocolate cake? This Mary Berry Chocolate Yoghurt Cake Recipe is perfect. It's moist, rich, and incredibly easy to make.
Equipment
- Mixing bowls (2 medium-sized)
- Electric mixer or whisk
- 20cm round cake tin
- Baking paper
- SpatulaÂ
- Measuring cups and spoons
- Cooling rack
Ingredients
- 200 g self-raising flour
- 40 g cocoa powder
- 1 teaspoon baking powder
- 200 g caster sugar
- 200 g natural yoghurt
- 3 large eggs
- 150 ml vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 180°C (160°C fan).
- Grease your cake tin with butter.
- Line the bottom with baking paper.
- This stops the cake from sticking.
- Put flour, cocoa, and baking powder together.
- Sift them into a large bowl.
- Add the caster sugar.
- Mix everything well with a spoon.
- Crack eggs into another bowl.
- Add yoghurt, oil, and vanilla extract.
- Whisk them together until smooth.
- Make sure everything is well combined.
- Pour wet ingredients into dry ingredients.
- Mix gently with a spatula.
- Don't overmix the batter.
- Stop when you see no flour lumps.
- Pour batter into your prepared tin.
- Smooth the top with a spatula.
- Bake for 40-45 minutes.
- Check with a skewer inserted in center.
- It should come out clean when done.
- Let cake cool in tin for 10 minutes.
- Then turn it onto a cooling rack.
- Let it cool completely before cutting.
Notes
- Use room temperature ingredients for better mixing.
- Don't skip sifting the cocoa powder.
- It removes lumps and makes texture smooth.
- Greek yoghurt makes the cake extra moist.
- Check your oven temperature with a thermometer.
- Every oven bakes differently.
- Don't open the oven door too early.
- This can make the cake sink.
- Let the cake cool completely before frosting.
- You can add chocolate ganache on top.
- Dust with icing sugar for simple decoration.