Valentines Day Recipe - French Chocolate Yogurt Cake

Let’s talk Valentine's Day. Picture this - a cozy night in, just you and your special someone. You decided to ditch the crowded restaurants and opt for a romantic evening at home. Why not elevate the experience by making your own chocolate dessert?

This dreamy dessert not only satisfies the sweet tooth but also adds a personal touch to your celebration. So, embrace the joy of homemade treats and make your Valentine’s Day extra memorable with the best, most perfect chocolate cake. 

For this recipe, I decided to make a fusion of my two favourite cakes: Redcurrant Bakery's luscious chocolate bundt cake and Manon Lagrève’s foolproof "Un Gateau au Yaourt" one-pot yogurt cake. This recipe is a lifesaver for non-bakers, taking just 45 minutes to an hour. Ideal for boyfriends and hubbies, it's the perfect chocolate dessert that strikes the right balance—decadent without overwhelming richness. 


  • Stand mixer or bowl and whisk 
  • Bundt pan



  • 300 grams all purpose flour (I used self-raising flour, in which case you can forgo your baking powder and powder soda)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 70 grams cocoa powder natural or dutch processed
  • 350 grams granulated sugar (I used organic granulated castor sugar)
  • 1 teaspoon vanilla extract
  • 4 eggs room temperature
  • 250 grams butter very soft (I used unsalted kerrygold grass fed butter)
  • 200 grams greek yogurt room temperature
  • 2 shots espresso

Mascarpone Whipped Cream 

  • 150 grams mascarpone room temperature
  • 50 grams powdered sugar
  • 1 teaspoon vanilla extract
  • 150 milliliters heavy cream cold

Or alternatively, 

Rosemary Creme Fraiche Topping 

  • 150 grams crème fraiche
  • 1 teaspoon vanilla extract 
  • 50 grams powdered sugar 
  • Pinch of dried rosemary  

Blackberry Compote 

  • 2 Cups of Frozen or fresh blackberries 
  • 1 Half of a small lemon juiced 
  • Tablespoon of granulated sugar (or as much as you like) 
  • Optional tablespoon of arrowroot as a thickener 


 Before beginning, make sure all of your ingredients are at room temperature for a smooth batter. 

- Begin by preheating your oven to 350°F and positioning the rack in the middle.

- In a bowl or stand mixer, combine the dry ingredients—flour, salt, baking powder, and baking soda.

- Sift in the cocoa powder

- Then incorporate the wet ingredients—sugar, eggs, butter, greek yogurt, vanilla, and espresso

- Start the mixing on low (if using a stand mixer) for 10 seconds, then switch to medium-high for another 10 seconds until fully mixed.

- Scrape the sides of the bowl to ensure everything is well incorporated.

- Prepare your bundt pan by spraying it with baking spray or covering it in butter. - Pour in the chocolate batter and smooth out the batter using a spatula.

- Bake the cake in your preheated oven for an initial 25 minutes. Rotate the cake 180 degrees and continue baking for an additional 20-25 minutes.

- Check if it’s done by inserting a toothpick into the centre of the cake; if it comes out clean, your cake is fully baked.

- Allow the cake to cool for 10 minutes before carefully flipping it onto a cooling rack or plate

- For Mascarpone Whipped Cream, blend room temperature mascarpone, powdered sugar, vanilla, and cold heavy cream until medium peaks form.

- Serve dollops with each cake slice and store any extra in the fridge.

Optionally, top with a blackberry compote, by putting them on a stovetop with lemon juice, and sugar. 

Important Notes 

  • Make sure all the ingredients are at room temperature – this will help get a smooth and fluffy cake batter.
  • I’m normally don’t worry about sifting, but sifting the cocoa powder will make sure it all dissolves evenly into the batter without over mixing the cake.
  • Wait to spray your bundt pan with the baking spray until just before adding the cake batter, otherwise it will all run down the pan and puddle at the bottom.
  • To make sure the bundt cake comes out of the pan cleanly – spray the pan with a baking spray, or grease it with butter.
  • Let the cake cool for 10 minutes before turning it out. This will help it to hold together rather than split, or fall apart.

Enjoy! xx 


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