Easy chocolate and yoghurt cake

Nici Wickes says that this is the only chocolate cake recipe you’ll ever need! It makes a high, moist, dense cake that keeps well and can be decorated in so many ways

By Nici Wickes
  • 30 mins preparation
  • 1 hr cooking
  • Serves 12
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This recipe first appeared in New Zealand Woman's Weekly.
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  • 1 cup sunflower (or other flavourless) oil
  • 2 eggs
  • 2 cup sugar
  • 3 cup plain flour
  • 3 teaspoon baking powder
  • 1/2 cup cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 cup natural unsweetened yoghurt
  • 1 cup strong black coffee
  • 125 millilitre cream
  • 125 gram dark choclate, chopped


  • 1
    Preheat oven to 160°C. Grease and line the bottom of a 23cm spring-form tin.
  • 2
    Place all the ingredients in a mixer, sieving in the dry ingredients and adding the coffee last. Beat for 1 minute until well-combined.
  • 3
    Bake for 50-60 minutes or until a skewer inserted comes out clean.
  • 4
    When cool, remove from the tin and allow to cool.
  • 5
    To make ganache, heat cream until trembling stage (just before it boils). Remove from the heat.
  • 6
    Add chocolate. Cover with a tea towel for 15 minutes, then whisk until thick and shiny.
  • 7
    Cool slightly, then pour gradually onto the centre of the cake, allowing it to cover the top and drizzle down the sides. For a shiny finish, leave untouched. Smoothing it with a spatula takes the shine off it.
  • 8
    Cover with fresh flowers.


  • This is a very high cake – should you want a larger, lower cake, try using a bigger tin.

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