ChocoYogo – Chocolate Yoghurt Cake with Nutella Mascarpone Icing

Today is a little’s person 4th birthday, the occasion requested a super special cake!


  • 200gr self raising flour
  • 50gr raw cocoa 
  • 120gr sugar
  • 4 eggs
  • 1 pot yoghurt (125ml)
  • 1 pot of vegetable oil (125ml)
  • 50ml of milk
  • 1 tsp vanilla extract
  • 1 tsp bicarbobate of soda

    For the cream:

    • 1 heaped tbsp Nutella
    • 125ml of mascarpone


    • pre-heat the oven at 180°
    • Mix in a bowl flour, cocoa, sugar and bicarbonate of soda.
    • Mix in a different bowl the eggs, yoghurt, oil, milk and vanilla extract.
    • Pour the liquid mixture in tthe flour mixture and mix well.
    • Butter and flour a 23cm cake tin.
    • Pour the mix and cook in the oven for 35mins oor until cooked.
    • Let it cool.

    For the Icing:

    • Mix together the Nutella and the mascarpone.
    • Once the cake has cooled, smear the cream on top andif you fancy sprinkle some decorative stars.


    Pumpkin (Chocoa) Cake

    After making pumpkin soup, pumpkin risotto and roasted pumpkin seeds, we had still some pumpkin left over and had to make a cake.

    I took inspiration from this, but I just could not bring myself to use so much sugar or vegetable oil, so I revisioned slightly the ingredients. The result was still quite soft and moist.

    •  4 large eggs
    • 150gr sugar
    • 150ml vegetable oil
    • 150ml milk
    • 420gr blended fresh pumpkin
    • 450gr self raising flour
    • 1 tbsp raw cocoa
    • 1 tsp bicarbonate of soda
    • 1 tsp salt
    • 1 tsp cinnamon


    • mix everything together well
    • Pour in a 25cm diameter buttered cake tin.
    • Cook in a pre-heat (180°C) oven for 35 minutes.