Genoise with choc-yoghurt frosting

This light chocolate cake uses minimal flour and rises by aerating eggs. Using good quality dark chocolate will make this a healthier dessert option, keeping portion control in mind.

 1 hour

 Serves 8

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email


  • 125g flour
  • ¼ cup (30g) dark cocoa powder + extra for dusting
  • 2 Tbsp (30g) butter
  • 6 eggs
  • ⅗ cup (150g) white sugar
  • 60g 70% dark chocolate, broken up
  • 2 Tbsp (30ml) low-fat milk
  • ½ cup (120g) plain low-fat yoghurt
  • 3 Tbsp (45ml) dark cocoa powder


  1. Sift flour and cocoa together.
  2. Melt butter and remove foam on top.
  3. Whisk eggs and sugar in a large bowl for 8-10 minutes to a ribbon-like stage, until 5 times the original size.
  4. Preheat oven to 180°C.
  5. Grease a 25cm cake tin and dust with cocoa.
  6. Fold flour, cocoa and butter into egg mixture in 3 batches, take care not to deflate eggs.
  7. Gently pour batter into prepared tin.
  8. Bake for 20-25 minutes or until cooked through. Cool slightly.
  9. Turn out onto a wire rack. Cool completely.
  10. For topping, melt chocolate and milk over a double boiler, stirring until completely smooth. Cool slightly.
  11. Whisk yoghurt and cocoa together and add to chocolate.
  12. Spread topping on cake. 
  13. Serve within 1-2 days, storing in an airtight container.


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.