This Chocolate Yoghurt Cake is rich, moist, and irresistibly deliciousโperfect for any occasion! The yoghurt adds a subtle tang and extra moisture, creating a tender crumb that pairs beautifully with the deep chocolate flavour.
To elevate this treat, itโs frosted with a creamy chocolate mascarpone frosting that adds a luxurious finish.
Whether youโre serving it as a simple dessert or dressing it up for a celebration, this cake is sure to satisfy your sweet cravings. Get ready to bake a chocolate indulgence thatโs both decadent and easy to make!
Why Yogurt is the Secret Ingredient in Baking
Yoghurt is a fantastic addition to cake recipes because it adds both moisture and a subtle tang that enhances the overall flavour. Its acidity helps tenderise the gluten in the flour, resulting in a softer, lighter texture. In this recipe, Greek yoghurt not only gives the cake a moist crumb but also balances the richness of the chocolate, making every bite deliciously satisfying. Whether you’re using it as a substitute for buttermilk or simply for its creaminess, yoghurt is a great way to elevate your baking.
Why youโll like this Chocolate Yoghurt Cake recipe
- Moist and Tender Texture โ The yoghurt makes the cake extra moist with a soft, tender crumb that melts in your mouth.
- Rich Chocolate Flavour โ The deep chocolate taste is perfect for any chocolate lover, offering indulgence in every bite.
- Simple Ingredients โ This recipe uses everyday pantry staples, making it easy to whip up without needing special ingredients.
- Versatile for Any Occasion โ Whether it’s a casual dessert or a special celebration, this cake can be dressed up or kept simple.
- Healthier Twist โ The yoghurt adds a slight tang and a healthy touch, lightening up the cake without sacrificing flavour.
- Easy to Follow โ With straightforward instructions, itโs a great recipe for both beginners and seasoned bakers.
More chocolate recipes you might like
If you like this Chocolate Yoghurt Cake, I think you might like to try my Chocolate Chip Hazelnut Muffins or Dark Deluxe Brownies With Sea Salt Flakes. They are rich of chocolate flavour. I hope you will love them as much as I do!
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Buy Now โ Ingredients in Chocolate Yoghurt Cake recipe
At a Glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.
Ingredients for the Chocolate Mascarpone Frosting
At a Glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.
Watch my video tutorial
Pin this Chocolate Yoghurt Cake recipe for later
Yes, you can. The cake will still turn out delicious, though the texture might be slightly different. Regular yogurt is a bit thinner than Greek yogurt, so the cake might be a bit lighter. Just make sure to use plain, unsweetened yogurt for the best results.
Unsweetened cocoa powder works best for this recipe. For a richer chocolate flavour, you can use Dutch-processed cocoa powder, which has a smoother taste and darker colour.
Yes, you can substitute yogurt with sour cream or buttermilk. Both will add moisture and a slight tang to the cake. Sour cream will make the cake a bit richer, while buttermilk will keep it light and tender.
If you donโt have a kitchen scale, you can use measuring cups. Divide the batter approximately equally using a measuring cup, or estimate by eye. It may not be perfectly even, but it should still work.
The cake can be stored at room temperature for up to 3 days, covered to keep it fresh. If you have frosted it or if the weather is warm, refrigerate it to prevent the frosting from melting. It can be refrigerated for up to a week.
Ensure your cake is well-chilled before frosting. Keep your frosting cool and avoid overmixing it. If it becomes too runny, refrigerate it for a few minutes to firm it up before applying it to the cake.
Chocolate Yoghurt Cake with Chocolate Mascarpone Frosting
- Prep Time: 30
- Chill Time: 2 hours
- Cook Time: 35
- Total Time: 3 hours 5 minutes
- Yield: 1 2-layered cake (8 slices) 1x
- Category: Cake
- Method: Bake
- Cuisine: American
Description
This Chocolate Yoghurt Cake is rich, moist, and topped with a creamy Chocolate Mascarpone Frostingโthe perfect balance of tangy and sweet for an indulgent, yet easy-to-make dessert.
Ingredients
For the cake batter
- 250 grams all purpose flour
- 100 grams caster sugar
- 100 grams light brown sugar
- 70 grams unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 225 grams plain Greek yoghurt
- 155 millilitres vegetable oil
- 236 millilitres hot coffee
- 2 teaspoons vanilla extract
For the chocolate mascarpone frosting
- 250 grams mascarpone cheese – chilled
- 50 grams icing sugar
- 50 grams unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 240 millilitres double cream – full fat and chilled
- 1/4 teaspoon salt
Instructions
Prepare the cake batter
- Preheat the oven to 170โ fan / 375โ and line two 7-inch baking pans with parchment paper.ย ย ย
- Mix the cocoa powder into the piping hot coffee until fully dissolved. Set aside to cool.ย
- In a large mixing bowl, whisk the eggs, caster sugar, and light brown sugar vigorously until the mixture turns pale and thick.
- Add the vegetable oil, whisking until the mixture is fully emulsified.ย ย
- Gently whisk in the plain yoghurt and vanilla extract until smooth and well combined.
- Add the cooled coffee-cocoa mixture and whisk until everything is well incorporated.ย
- Sift the flour, baking soda, baking powder, and salt into the bowl. Mix well with a whisk until everything is fully combined.
- Weigh the batter to divide it evenly into two portions (about 621 g each) and pour into the prepared pans.
- Bake in a preheated oven at 170โ / 375โ for 30โ35 minutes, or until a skewer inserted into the centre comes out clean.
- Once done, remove the pans from the oven and let the cakes cool in the pans for 10โ15 minutes. Then, unmold and transfer the cakes to a wire rack to cool completely.
Prepare the chocolate mascarpone frosting
- Sift the icing sugar, cocoa powder, and salt into a mixing bowl. Mix well and set aside.
- Stir the vanilla extract into the chilled double cream. Mix thoroughly and set aside.
- In a large mixing bowl, place the chilled mascarpone cheese and add the icing sugar-cocoa powder mixture. Gently mix with a silicone spatula to prevent the powder from flying. Beat with an electric mixer on medium-low speed until well combined.
- Gradually add the vanilla-cream mixture in two stages, pausing for 10 seconds in between to ensure smooth blending. Continue beating until the mixture forms a smooth, spreadable frosting.
Crumb coat the cakeย
- Place a non-slip mat on a turntable with a cake board on top.ย Spread a little amount of frosting in the centre of the cake board to keep the cake in place.ย Place a serrated knife on the side of the cake and cut while turning the turntable to trim off any dome on top to level it. ย Once done, repeat the same process for the second layer.ย ย
- Spread a small amount of frosting in the centre of the cake board to stick the cake if needed.ย Add the frosting to the first layer, I use an ice cream scoop to control the portion size.ย Use an offset spatula to spread the frosting across the cake as evenly as possible.ย ย
- Place the second layered cake upside down on top of the frosting.ย Scoop the same amount of frosting on top.ย Use the offset spatulaย to spread it across the cake as evenly as possible.ย Gradually push / spread the excess frosting to the sides to fill any gaps or holes.ย
- Once done, place the cake in the refrigerator to chill for about an hour to set.ย ย
Final coat
- Load the remaining frosting into a piping bag.ย Twist the end and secure with an icing bag tie.ย ย
- Once the frosting is set, place the chilled frosted cake on the turntable with a non-slip mat underneath.ย
- Cut a medium hole on the piping bag.ย Pipe a layer of frosting on top of the chilled cake.ย Gradually spread it into an even layer using an offset spatula.ย Push any excess toward the sides and smooth out the frosting.ย ย
- Take a dough scraper and hold it at a 45-degree angle to the side of the cake, with a very light contact. Allow it to lightly brush the side of the cake as you spin the turntable. ย If there are any holes or imperfections, spread a little more and smooth it again with the dough scraper.ย
- For the final smoothing, hold the dough scraper in one hand and spin the turntable with the other, gliding the scraper along the sides of the cake in one smooth motion.
- To smooth out the top, take the offset spatula and glide over the top of the cake, starting from the edge and moving toward the centre.ย ย
- Once done, chill the cake for around 60 minutes to set.ย ย
Decorate the cake
- If you prefer to serve the cake on a cake stand rather than the cake board, use a spatula to carefully lift and transfer the cake onto your desired stand or serving plate.ย ย
- For this decoration, I used three different piping nozzles. To easily switch between them without making a mess, place a piping nozzle in a separate piping bag. Insert the frosting-filled bag into the piping bag, and pipe as desired. When you need to change the nozzle, simply pull out the frosting bag, switch the nozzle, and insert the frosting bag back in to continue decorating.
- Add some gold chocolate balls on top to elevate the presentation. (optional)ย ย ย
- Enjoy a slice with a cup of coffeeโ absolutely delicious!
Notes
- Watch my video tutorial to see how I create this cake in action.
- Decorating is all about personal preference, so feel free to get creative! You can add gold chocolate balls as I did, or use your own favourite decorations to make the cake uniquely yours.
Nutrition
- Serving Size: 1 slice
- Calories: 568kcal
- Sugar: 31.8g
- Sodium: 6640mg
- Fat: 22g
- Saturated Fat: 12.7g
- Carbohydrates: 68.8g
- Fiber: 6.3g
- Protein: 13g
- Cholesterol: 145mg
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Thanks for joining me in the kitchen today. Keep Baking!
