• 2/3 cup vegetable oil
  • 2/3 cup whole milk unsweetened yogurt
  • 1 1/4 cups light brown sugar
  • 3 eggs, beaten
  • 3/4 cup whole-wheat self-rising flour
  • 1 cup self-rising flour, strained
  • 2 tbsp unsweetened cocoa
  • 1 tsp baking soda
  • 1 3/4 oz/50g dark chocolate,melted


  • 2/3 cup whole milk unsweetened yogurt
  • 2/3 cup heavy cream
  • 8 oz/225g fresh soft fruit, such as strawberries or raspberries


  1. Grease a deep 9 inch/23 cm round cake pan and line the bottom with baking parchment.
  2. Place the oil, yogurt, sugar, and beaten eggs in a large mixing bowl and beat together until well combined. Strain the flours,cocoa, and baking soda together and beat into the bowl until well combined. Beat in the melted chocolate.
  3. Pour into the prepared pan and bake in a preheated oven, 250’F/180’C, for 45-50 minutes or until a fine skewer inserted into the center comes out clean. Let the cake cool in the pan for 5 minutes, then turn out on to a wire rack to cool completely. When cold, split the cake into 3 layers.
  4. To make the filling, place the yogurt and cream in a large mixing bowl and whisk well until the mixture stands in soft peaks.
  5. Place one layer of cake on to a serving plate and spread with some of the cream. Top with a little of the fruit(slicing larger fruit such as strawberries). Repeat with the next layer. Top with the final layer of cake and spread with the rest of the cream, arrange more fruit on top and cut the cake into wedges to serve.