Moist Chocolate Cake

This cake is always a crowd pleaser it’s moist and not too sweet. So far it’s my mums favourite cake and she’s by far my most discerning critic so here’s the recipe for you to try.



  • 275g caster sugar
  • 175g soft-tub marg
  • 3 eggs
  • 1 tsp vanilla essence
  • 175g low-fat natural yoghurt
  • 225g self-raising flour
  • 50g cocoa powder
  • 1 tsp bicarb soda

For the icing

  • 50g soft-tub margarine
  • 50g cocoa
  • 3 Tbsp milk
  • 350g icing sugar


  1. Preheat oven to 170 and grease a 23cm cake tin
  2. Beat the caster sugar and margarine in a mixing bowl until smooth. Beat in eggs, vanilla and yoghurt. Sift in flour, cocoa and bicarb of soda. Stir until fully combined. Spoon the mixture into prepared tin and level the surface
  3. Bake cake for 40-45 mins, or until a skewer inserted into the centre comes out clean. Put tin on wire rack to cool for 5 mins then turn out on wire rack to cool completely.
  4. For the icing, melt margarine in a saucepan. Stir in thr cocoa. Heat gently, stirring, until combined. Remove from heat. Stir in the milk and icing sugar until mixture is smooth and blended.
  5. Spread icing evenly over top and side of cake, decorate, then leave to set before serving;

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