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    Easter Chocolate Yoghurt Cake

    With numerous health benefits from the Meredith Dairy Natural Sheep Milk Greek Yoghurt, be sure to indulge in a rich and decadent cake, without the guilt. The raspberry jam intertwined with dark chocolate provides for a mouth watering experience. Topped with chocolate icing and decorated with Easter eggs, this cake will please all ages.

    Serves 12 people


    • 1 1/2 Cups Self-Raising Flour
    • 1/2 Cup Cocoa
    • 1 Cup Brown Sugar
    • 1/4 Cup Raspberry Jam
    • 1/2 Cup Meredith Dairy Sheep Milk Greek Yoghurt
    • 3 Eggs
    • 200g Melted Butter
    • 50g Dark Chocolate
    • 40g Butter
    • Easter Eggs for Decoration


    • Step 1 Combine flour, cocoa and brown sugar in a large bowl. Add butter, eggs, yoghurt and raspberry jam, mix well.
    • Step 2 Transfer to a 20cm greased baking tray.
    • Step 3 Bake at 160 degrees Celsius for one hour.
    • Step 4 Once baked, melt dark chocolate and butter over a double boiler.
    • Step 5 Pour over the cooler cake. Allow it to set, then decorate with Easter eggs.

    Products Used

    • Photo of Natural Sheep Milk YOGHURT Traditional Greek Natural Sheep Milk YOGHURT | Traditional Greek