Lighter chocolate yogurt loaf cake
Serves: 10
Prep time: 15 minsTotal time: 
Recipe photograph by Ant Duncan
Lighter chocolate yogurt loaf cake
A luscious dark chocolate loaf, this is lower in fat and calories than your average recipe (despite the indulgent chocolate glaze), due to using a combination of yogurt and vegetable oil instead of butter. Follow our tip to make it gluten free
Serves: 10
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
300Kcal
Fat
17gr
Saturates
5gr
Carbs
30gr
Sugars
17gr
Fibre
2gr
Protein
7gr
Salt
0.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 150g self-raising flour
- 1 tsp baking powder
- 50g cocoa powder
- ½ tsp fine sea salt
- 125g light or dark brown sugar
- 3 medium eggs
- 175g Greek-style natural yogurt
- 125ml vegetable oil, plus extra to grease
- 1 tsp vanilla extract
- 1 tbsp instant coffee granules, dissolved in 3 tbsp boiling water
For the glaze
- 20g butter
- 1 tbsp clear honey
- 50g dark chocolate, finely chopped
Step by step
To store
The iced loaf cake keeps for up to 5 days in an airtight container. Slices can be frozen.
- Grease and line a 900g loaf tin (about 9cm x 19cm base) and preheat the oven to 180°C, fan 160°C, gas 4, or 160°C for an air fryer.
- Sift the flour, baking powder, cocoa and salt into a mixing bowl then stir in the brown sugar, breaking up any lumps as you go.
- In a jug, combine the eggs, yogurt, oil and vanilla (don’t worry if it looks rather curdled) then pour this into the dry ingredients, along with the coffee. Stir until you have a smooth batter. Pour into the lined loaf tin and shake to level the top. Bake for 40-50 minutes or until a skewer comes out clean. Cool in the tin for 10-15 minutes, then turn out to a wire rack to cool completely.
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For the glaze, melt the butter and honey in a small pan until bubbling. Remove from the heat, add the chocolate and set aside to melt, stirring until smooth. Spread over the top of the cake (leave to cool and thicken up first if it seems too runny to spread), and leave to set.How to make it gluten freeUse gluten-free self-raising flour and baking powder, and add ¼ tsp xanthan gum and 3 tbsp milk to the batter.
