Some cakes are born to impress. They wear glossy ganache like evening gowns and arrive at the table with a dramatic flourish. And then… there’s this one. Nigella’s chocolate yogurt cake. Humble, dark, and dense in all the right ways — the kind of cake you eat in your dressing gown, barefoot, with coffee still warm in your hand and the rain tapping politely at the windows.
I first made this on a Tuesday. Nothing romantic about it. I just had yogurt about to expire and cocoa whispering to me from the cupboard. What came out of the oven was soft, dark, quietly spiced — almost like gingerbread met chocolate loaf and they fell in love under a duvet. You don’t need frosting, you don’t need fuss. Just a fork, a plate, and maybe a dollop of something creamy on the side.
And here’s the kicker: it tastes even better the next day. If you can wait.
Why You’ll Love It
- Ridiculously moist — thanks to the yogurt, it stays soft for days.
- Deep cocoa vibes — with coffee and spice tucked in the background like a secret.
- Healthier than it lets on — made with whole wheat flour, but you’d never know.
- No mixer required — just two bowls and a whisk. It’s practically a meditation.
- Takes on extras like a champ — nuts, chocolate chips, dried fruit, you name it.
- Suits all moods — breakfast with coffee, dessert with cream, snack with a smirk.
Ingredients
- 1½ cups full-fat yogurt
- 1 cup white sugar
- ½ cup canola oil
- 3 eggs
- 2 tablespoons brewed coffee (optional, but makes the chocolate pop)
- 1 teaspoon vanilla extract
- 2½ cups whole wheat flour
- ½ cup cocoa powder
- 2½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 pinch ground nutmeg
How to Make It
Preheat and prep your pan:
Set your oven to 350°F (175°C). Grease a 9-inch round cake tin — I use butter and line the bottom with parchment just to be safe. No one likes a cake that won’t let go.
Whisk the wet stuff:
In a large bowl, whisk together the yogurt, sugar, oil, eggs, coffee (if using), and vanilla. It should look smooth and glossy, almost like melted pudding.
Combine the dry bits:
In a second bowl, sift or whisk together the flour, cocoa powder, baking powder, cinnamon, baking soda, salt, and nutmeg. Don’t skip the cinnamon — it’s a warm whisper, not a shout.
Bring it all together:
Pour the dry mix into the wet bowl. Stir gently until just combined — a few lumps are fine. Overmixing makes it sulky and dense, like me before 9am.
Pour and bake:
Scrape the batter into your prepared tin. Bake for 50–60 minutes, or until a skewer comes out clean-ish — a few moist crumbs are perfect.
Let it cool (just a bit):
Cool in the pan for 15 minutes, then run a knife around the edges and gently flip onto a rack. Let it cool fully… or sneak a warm slice if you’re impatient. No judgment here.
Common Mistakes and How to Dodge Them
My cake came out dry!
You might’ve overbaked it — start checking at 50 minutes. And don’t skip the yogurt or oil; they’re your moist-makers.
It stuck to the pan!
Been there. Butter and parchment are your friends. Grease the sides, too — generously.
The texture’s a bit dense…
Likely overmixed. Stir just until the flour disappears — treat it like a sleeping baby.
Where’s the chocolate punch?
Not all cocoa is created equal. Try a darker, richer brand next time — or add chocolate chips for backup.
Storage and Reheating
- Room Temp: Store tightly wrapped for 2–3 days. It stays moist, promise.
- Fridge: Keeps longer (5 days), but bring it to room temp before eating — or warm it up a smidge.
- Freezer: Freeze slices wrapped in cling film and foil. Keeps 2–3 months.
- Microwave Reheat: 20–30 seconds per slice. Add cream or yogurt on top — it’s heavenly.
Frequently Asked Questions
Can I use Greek yogurt?
Yes, but full-fat is key. If it’s super thick, thin it slightly with milk or water.
Can I skip the coffee?
Of course. It deepens the chocolate but isn’t crucial. Use water or more yogurt instead.
How do I dress it up for guests?
Dust with powdered sugar. Or go all out with whipped cream, berries, or even a boozy drizzle of Baileys (you rebel).
Can I make it vegan?
I haven’t tried it, but swapping the eggs for flax eggs and using plant yogurt should work. Let me know if you do!
Nutrition Facts (Per Serving):
- Calories: 332
- Fat: 15g
- Carbs: 47g
- Protein: 8g
- Sodium: 371mg
- Sugar: 22g
More Nigella Recipe:
Nigella Chocolate Yogurt Cake
Description
A tender, deeply chocolatey yogurt cake with warm spices and whole wheat richness — perfect with tea, or a sneaky slice for breakfast.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
- Whisk yogurt, sugar, oil, eggs, coffee, and vanilla in a large bowl.
- In another bowl, mix flour, cocoa, baking powder, soda, cinnamon, salt, nutmeg.
- Combine dry and wet mixes — stir until just blended.
- Pour into pan and bake 50–60 mins, until a toothpick comes out clean.
- Cool 15 mins in pan, then turn out and cool fully on a rack.
- Serve plain or with cream/berries.
Notes
- Don’t overmix or you’ll lose the lovely soft texture.
- Try dark cocoa for a richer flavour.
- Line your pan — it’s worth it to avoid heartbreak.
- Store wrapped to keep it moist for days.