Yogurt Cream Chocolate Ganache Cake with Field Berries

Yogurt Cream Chocolate Ganache Cake with Field Berries-frontal view

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5 from 9 reviews

Yogurt Cream Chocolate Ganache Cake with Field Berries, a special cake for special occasions. Beautiful and delicious, it is a two-layer whole wheat chocolate cake, with a Greek yogurt and cream filling. Semi-sweet chocolate ganache meets plenty of fresh field berries to top it off.

Recipe slightly adapted from Cooking Light



For the cake:

  • 1 3/4 cups organic whole wheat flour
  • 3/4 cup unsweetened cocoa
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 1/4 cups brown sugar
  • 1/2 cup vegetable oil (I used sunflower oil)
  • 2 large eggs, organic, free-range
  • 1 cup buttermilk
  • 1/3 cup warm water
  • 1 1/2 tsp pure vanilla extract

For the yogurt cream:

  • 1/2 cup heavy whipping cream
  • 1/3 cup icing (powdered) sugar
  • 1/2 cup plain 2% Greek yogurt
  • 1/4 tsp pure vanilla extract

For the chocolate ganache:

  • 1/2 cup icing (powdered) sugar
  • 1/4 cup unsweetened cocoa
  • 1-ounce semisweet chocolate chips
  • 2-3 Tbsp 2% milk
  • 1 Tbsp unsalted butter
  • pinch of salt

For the fruit topping:

  • strawberries, blueberries, blackberries (or whatever fruit you like)


For the cake:

  1. Preheat the oven to 350° F (180° C).
  2. Butter and flour 2 x 9-inch round cake pans. Line bottoms of pans with parchment paper. Lightly coat paper with butter (or cooking spray) and set aside.
  3. In a bowl, place flour, cocoa, baking powder, salt, and baking soda. Whisk to combine.
  4. In a large bowl, add sugar, oil, and eggs. Beat with a handheld mixer on medium speed until well blended, about 2 minutes. Beat in buttermilk, warm water, and vanilla.
  5. Add flour mixture. Beat on low speed just until combined, then increase speed to medium, and beat 1 more minute.
  6. Divide batter evenly between prepared pans (I used a scale).
  7. Bake for about 25 minutes in the preheated oven, or until a cake tester (or wooden pick) inserted in the center comes out clean.
  8. Cool cake layers in the pans on a wire rack for 10 minutes, then invert the cakes onto the rack and remove parchment paper. Let the cake layers cool completely.

For the yogurt cream:

  1. In a large bowl, add cream and icing (powdered) sugar. Beat with a handheld mixer on high speed until stiff peaks form, about 1 minute and 30 seconds. Add yogurt and vanilla and beat on high speed until combined.

For the chocolate ganache:

  1. Combine icing (powdered) chocolate chips, sugar, cocoa, 2 Tbsp milk, butter, and salt in a heatproof bowl over a double boiler (bain marie). Melt over low heat, stirring constantly, making sure the water underneath does not boil, until butter and chocolate melt. If too thick, add 1 more Tbsp milk. Let cool slightly.


  1. Place 1 cake layer on a plate or cake stand. Top evenly with yogurt cream, leaving a 1/2-inch border. Top with the second cake layer. Carefully pour the chocolate glaze over the top of the cake, spreading to the edges so it drips down a little. Arrange berries on top as you most like.
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