Best Ever Chocolate Cake


Okay, so the title may be a little hyperbole but this is an excellent chocolate cake to have up your sleeve. This is a cake I have thrown together for at least 10 years now, and while there are others I make – I keep coming back to it.  What I love most about it? It’s not too sweet.

It produces a lovely dense cake, the icing just the perfect amount of sweetness. The surprise? Yoghurt (I use Greek but natural is also acceptable) lightens the cake and the icing creating a wonderful balance between the darkly rich dense cake and the light frosting. There is no denying chocolate is the hero – but this cake celebrates the flavour rather than overwhelming you!

I most recently made this for Easter Sunday as you can see by the decorations on the cake but serves any occasion from birthday to celebration or even a dinner party.

Enjoy! x

Chocolate Cake


Serves: 8-12 (depending on how generous of the serves you are)
Preparation Time: 15-20 minutes
Cooking Time: 30 – 35 minutes
Storage: Airtight container for up to 4 days


  • 200g plain flour
  • 200g caster sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 40g cocoa powder
  • 175g soft unsalted butter
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 150ml Greek yoghurt


  • 75g unsalted butter
  • 175g chocolate (I like to split milk/dark)
  • 300g icing sugar
  • 1 tablespoon golden syrup
  • 125ml Greek yoghurt
  • 1 teaspoon vanilla extract


  1. Pre-heat the oven to 180C. Grease two spring-form tins (Approx 20cm in diameter).
  2. Cream the butter and the sugar. Add the eggs one at a time, and then the vanilla.
  3. In a separate bowl mix together the dry ingredients and Slowly add the dry to the wet mixture and beat until combined and smooth.
  4. Evenly divide the mixture between the two pans (I may weight them to ensure it’s even) and bake for 25-35 minutes. It should be ready when a skewer comes out clean.
  5. Remove from oven and allow to cool in the pan for 10 minutes in the tin before transferring to a wire rack until the cake cools completely.


  1. Melt the butter and chocolate in the microwave until the chocolate is melted.
  2. Allow to cool for 10 minutes.
  3. Sieve the icing sugar into a medium-large sized bowl.
  4. Add golden syrup to the chocolate mixture, followed by the yoghurt, and vanilla. Beat into icing sugar until smooth.

Assemble the cake

  1. On the bottom of your serving plat, place one half of the cake.
  2. Place 4 strips of baking paper under the cake as you ice the cake to allow for a clean plate.
  3. Place 1/4 to 1/2 the icing in on top of the cake before placing the second half on top.
  4. Ice the rest of the cake.
  5. Decorate as you fancy with sugar flowers or even sugar coated Easter Eggs!


Enjoy! x

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