For the size of the yoghurt, we don’t usually specify because natural yoghurt pots usually come in a unique size in France: 125 mL.

The recipe I’ve been using for years (since I was a child) is slightly different to yours, you may want to try for improved texture:
1 pot yoghurt
2 pot sugar
3 pot flour
1/2 pot vegetable oil or melted butter (an entire pot makes it to greasy to my taste)
3 eggs
1 packet of baking powder.

Then I usually add some tin fuits (my favorite is pineapple chunks), some of the juice, and eventually a little rum.

Some grated cooking chocolate works great too (cheaper than chocolate chips).

Cooking time and temperature are the same.

Enjoy.