This is a quick, easy and delicious Chocolate Whizz Cake that is moist and scrumptious. The addition of the honey greek yoghurt just makes it all the more silky and special.


225g sugar
1 free range egg
260g Greek Honey yoghurt
2 dessert spoons cocoa powder
100g soft or melted butter
1 teaspoon baking soda
½ teaspoon vanilla essence
225g self raising flour
½ cup (115ml) boiling hot coffee


  1. Put the ingredients in your mixing bowl in the order above.
  2. Whizz (that’s why we call it the Chocolate Wizz Cake) the mixture in your cake mixer, electric mixer or hand wizz for one minute.
  3. Pour the mix into a greased 20-25cm cake tin and cook for 45 minutes at 160°C
  4. Once baked, turn your cake out onto a rack and let cool before icing and slicing. We love a deep, all covering chocolate icing for this cake but a dust of icing sugar is just as delish.


Print Friendly, PDF & Email


Please enter your comment!
Please enter your name here