Light Chocolate Yoghurt Cake with Seasonal Berries

Katrin Peo
Jul 2
2 min read

A lighter chocolate cake made with Greek yoghurt or skyr yoghurt.

There’s something special about making a celebration cake yourself — especially when it turns out to be eye-pleasing, tasty and surprisingly simple.

Light chocolate yoghurt cake with berries

Recently, I almost bought a cake that had received the title “Best Confectionery Product in Estonia 2026.” It looked stunning. But when I turned the package around and started reading the ingredient list, I sighed and placed it back on the shelf.

Not because store-bought cakes are “bad,” and not because I want to create fear around food. Life is busy and convenience has its place. But that moment reminded me how easy it actually can be to make a delicious cake at home using ingredients you recognise and feel good about serving to your family and friends.

This Light Chocolate Yoghurt Cake with Seasonal Berries is exactly that kind of recipe.

It’s rich and chocolatey without being heavy, made with Greek yoghurt or skyr for a lighter texture, and sweetened with honey or maple syrup instead of relying only on refined sugar. No complicated pastry-chef techniques. No endless ingredient list. Just simple ingredients transformed into something elegant enough for birthdays, summer gatherings, garden parties, or slow afternoons with coffee and friends.

One of the great things about this cake is how easy it is to adapt to the season. Decorate it with raspberries, cherries, gooseberries, blackberries, strawberries, or whatever fruits and berries are at their best right now. A little cocoa dusting and a few dark chocolate curls can make it feel effortlessly special.

Light Chocolate Yoghurt Cake with Seasonal Berries

Serves 8

Ingredients

Base

150 g crushed nuts (for example hazelnuts or cashews) or almond flour or blended wholegrain oats
2 tbsp cocoa powder
2 tbsp coconut oil or melted butter
1 tbsp honey or maple syrup
Pinch of salt

Filling

500 g Greek yoghurt or skyr
150 g dark chocolate (70% cacao)
2 tbsp cocoa powder
2–3 tbsp honey or maple syrup
200 ml double cream
4 gelatine sheets

Instructions

Mix the base ingredients together and press into the bottom of a cake tin. Place in the fridge while preparing the filling.
Melt the dark chocolate and let it cool slightly.
Soak the gelatine sheets according to package instructions.
Warm a small amount of the double cream and dissolve the softened gelatine into it.
In a bowl, combine the Greek yoghurt or skyr with cocoa powder, melted chocolate and honey or maple syrup.
Whip the remaining cream and gently fold it into the chocolate mixture.
Stir in the gelatine mixture.
Pour the filling over the chilled base and refrigerate until fully set.