Chocolate Yoghurt Cake

Chocolate Yoghurt Cake


More like a baked cheesecake in taste & texture this cake is unusually great!

6oz Caster sugar
6oz Butter

6oz Self raising flour
3 eggs
250 ml plain natural yoghugrt
1 Easter egg melted

Chocolate pieces and candy chocolate shells (optional)
Serves 6-8 portions
1. Cream sugar & butter together until light & fluffy.
2. Add the yoghurt with the eggs and a bit of flour a little at a time until combined.
3. Beat in melted chocolate & fold in broken pieces of chocolate and candy shells.

4. Pour into a greased or lined cake tin and bake for 25-30 minutes until you see cracks appearing on the surface.

5. Remove from tin and cool completely before decorating with more melted chocolate

and the remaining candy shells.

Best served chilled, store in the fridge and consume within 2-3 days.
Please let me know what you think to this recipe and your results if you make it has it is one of my most experimental cakes!

Stay sweet 🙂


3 thoughts on “Chocolate Yoghurt Cake

  1. This looks delicious I have both yoghurt and a spare Easter egg hidden so this would be a great way of using it up. I like that it sounds cheesecakey. Very yummy. Sammie


    1. It’s a very unusual bake but I thought I’d share incase anyone had any spare eggs left 😘 which you do! Hope you enjoy it as much has I did ☺ thanks, Kelly x


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