Summer Chocolate Yogurt Cake with Ganache

This summer chocolate yogurt cake is moist, deeply chocolatey and genuinely easy - the batter comes together with a mixer from everyday ingredients. On top: a glossy dark chocolate ganache and seasonal berries - strawberries, sweet cherries and a few mint leaves. Bright, festive and very summery - I really recommend it!

Summer Chocolate Yogurt Cake with Ganache

A moist chocolate cake made with drinkable yogurt, topped with dark chocolate ganache, strawberries, cherries and mint. Simple mixer batter, showstopping summer look.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

Batter

• 2 cups all-purpose flour
• 3/4 cup cocoa powder
• 1 cup sugar
• 1 cup drinkable yogurt any kind
• 2 eggs
• 125 g butter softened
• 1 tsp baking powder
• 1.5 tsp baking soda
• vanillin a pinch

Ganache

• 20 g heavy cream (33%)
• 40 g dark chocolate

Decoration

• strawberries
• sweet cherries
• mint leaves

Method

 

Cake

1. Beat the softened butter in a bowl until fluffy, gradually adding the sugar.
2. Add the eggs one at a time, beating well after each addition.
3. Mix the flour, cocoa, vanillin, baking powder and baking soda. Gradually beat the dry mix into the butter mixture.
4. Finally pour in the yogurt and mix with the mixer - the batter is ready.
5. Pour the batter into a pan greased with vegetable oil. Bake at 165-170 °C (330-340 °F) for 40-60 minutes, until a skewer comes out dry - mine took 50 minutes. Cool the cake, then remove it from the pan.

Ganache and decoration

1. Melt the chocolate, combine it with the warm cream and stir until smooth.
2. Drizzle the ganache freely over the cooled cake and top with strawberries, cherries and mint. Enjoy!
   

Notes

1 cup here is a 250 ml glass. Baking time depends on the pan - start skewer-testing at 40 minutes. Add the berries just before serving so they don't weep.

Tips and substitutions

• Yogurt: any drinkable yogurt works - plain or fruit-flavored, as long as it has no fruit pieces.
• Butter: take it out of the fridge ahead of time - only softened butter whips up properly.
• Baking time depends on your pan: the wider it is, the faster the cake bakes. Start testing with a skewer at the 40-minute mark - mine was done in 50.
• Berries: use whatever is in season - raspberries or currants look just as lovely as strawberries and cherries.

Storage

Without the berries, the cake keeps covered at room temperature for a day, or up to 3 days in the fridge - the yogurt keeps it moist. Add the fresh berries to the ganache shortly before serving so they don't release their juices.

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