Chocolate Madeira Cake
Preparation time
Cooking time
Total time
Organic cocoa really seems to make a difference in this recipe - it is so flavoursome. If you don't have any plain yogurt to hand, use milk. You can also leave out the orange zest should you prefer. This makes an 8 inch (20 cm) round cake. Line the cake tin with baking parchment.
Recipe type: Cake
Cuisine: British
Serves: 8 slices
  • 275 gr butter
  • 300 gr caster sugar
  • 10 ml vanilla essence
  • 5 eggs
  • 260 gr plain flour
  • 75 gr organic cocoa powder
  • 10 gr baking powder
  • 20 ml plain yogurt
  • 100 gr butter
  • 100 gr icing sugar
  • 25 gr cocoa powder
  • Zest of one orange or satsuma
  1. Using a electric beater or Kenwood or similar, mix the butter and sugar together until light and fluffy.
  2. Add the vanilla essence.
  3. Beat the eggs and set aside
  4. Sift the flour, cocoa powder and baking powder together.
  5. Turn the mixer back on at a slow speed.
  6. Add a tablespoon of flour mixture, then an equal amount of egg.
  7. Continue to incorporate the flour and egg until all has finished.
  8. Add the yogurt and mix. The mixture is quite loose.
  9. Turn into the tin(s) and bake at 170C until cooked. If using two tins, check after 20 minutes. In a large tin it will take about 40 minutes.
  10. To test whether cooked, check with a thin skewer, it should come out clean.
  11. Allow to completely cool before filling.
  1. Mix all the ingredients together on a slow speed until all ingredients are smooth. Add a little water or orance juice if it is rather thick.
  2. Spread on top and in the middle of the cake.
Recipe by Edinburgh Foody at