Chocolate yogurt cake at home
Chocolate yogurt cake is an easy fridge-set cake for when you want something sweet but don’t fancy a heavy cream cake. It has a soft pancake base, a set chocolate filling and clear instructions you can easily follow at home.
Why does chocolate yogurt cake work so well?
Some desserts make you look at them and think: fine, that’s going to take half a day. This cake isn’t one of them. Most of the time goes on waiting, because the filling has to set in the fridge.
It makes sense to start with the base. Banana-flavored pancake mix gives the cake a mild base that doesn’t compete with the chocolate. The chocolate-flavored drink makes the filling creamy and gives it enough flavor that the cake doesn’t turn out watery or boring.
The simple truth: a gelatin cake works when you don’t rush it. If you let the gelatin swell in its own time and don’t let it boil, the texture stays smooth. That is exactly what separates a pleasant fridge cake from a rubbery or lumpy dessert.
Chocolate yogurt cake: ingredients
- 70g banana-flavored Protein Pancake Mix
- 60g 1.5% milk
- 1 egg
- 15g gelatin
- 500ml chocolate Protein50 Shake
The ingredient list is short, which makes this recipe convenient on a weekday too. If you already have the egg, milk and gelatin at home, all that’s left is to put the base and the filling together.
Honestly, the most important thing with this cake is not to improvise with the quantities. That goes especially for the gelatin. Use too little and the cake won’t hold its shape. Use too much and you lose that lovely soft mouthfeel.
How do you make yogurt cake step by step?
Make the base
Mix the pancake mix and milk together in a bowl. Pour the mixture into the bottom of an 18” cake pan, then place it in an oven set to 180°C for ten minutes.
The base doesn’t need to turn into a dry biscuit. The aim is for it to bake through and stay firm enough to hold the chocolate filling poured on top later. When the base comes out of the oven, let it cool a little. A filling poured onto a hot base can start to behave unevenly.
Let the gelatin bloom
Put cold water in a bowl and add 15g of gelatin powder. Quickly stir the water and powder together and leave the mixture to bloom for 10 minutes. This short pause is necessary because the dry gelatin has to absorb the water.
So what actually happens? If the gelatin has a chance to swell before heating, it melts more evenly. That way you avoid lumps, which can be quite noticeable in the finished cake.
Heat on low
Once the gelatin powder has absorbed the water, it needs to be heated in a bain-marie. For this, take a pot, put water in it, and set a bowl with the gelatin in the water. Heat the water-filled pot on low and stir the gelatin.
Don’t let the gelatin boil, as that weakens its setting strength. This is the most important part of the recipe. If the heat gets too high, the filling may still cool down later but won’t set as reliably.
Mix the filling and chill
Now add the chocolate-flavored Protein50 Shake to the gelatin mixture and pour it over the cake base. Place the cake in the fridge to set.
If you want neater slices, don’t take the cake out too early. As it sits in the fridge, the filling becomes more stable and the knife glides through the cake more cleanly. A berry topping goes nicely with it when serving, but the cake also works perfectly well on its own.
Chocolate yogurt cake and nutritional value
100g of cake contains:
- 103 kcal
- 2.3g fat
- 13.6g protein
- 5.3g carbohydrates
- 0.6g dietary fiber
That doesn’t mean the cake is some kind of miracle food. It’s still a dessert. The difference is that the ingredients are clearer and the protein content makes it a better choice than a random store-bought cake whose ingredients you often don’t even check.
If you eat it after a workout or alongside a coffee, keep the portion reasonable. The cake is light, but the chocolate flavor makes it sneakily easy to overdo it: one slice can quickly turn into the next.
FAQ: chocolate yogurt cake
Can you make the cake without gelatin?
The whole point of this recipe is the set filling, so gelatin is essential here. Without it, the mixture stays more like a drink or a cream rather than a sliceable cake.
Why shouldn’t you let gelatin boil?
Boiling can weaken its setting strength. Keep the heat low and stir gently until the gelatin is smooth.
When is the yogurt cake ready to serve?
When the filling has set firmly in the fridge and the cake holds its shape when sliced. If the middle still wobbles, just give it more time.
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