Chocolate yoghurt cake
25/3/2010
The chocolate yoghurt cake is a fabulous dessert option for an Easter dinner or for any other time of the year when you need a chocolate lift.
Ingredients
| 150 g | Butter |
| 1 cup | Caster sugar |
| ½ cup | Brown sugar |
| 3 | Eggs |
| 1 cup | Natural yoghurt |
| 1 tsp | Vanilla essence/extract |
| 1¾ cups | Flour |
| ½ cup | Cocoa powder |
| 1 tsp | Baking powder |
| 1 tsp | Baking soda |
| 250 g | Dark chocolate |
| ½ cup | Cream |
Directions
- Preheat oven to 180 degC. Grease and line a 24cm spring-form cake pan. Place butter and sugars in a bowl and beat well until pale and creamy.
- Add eggs, one at a time, beating well after each addition.
- Gently mix in yoghurt, vanilla essence and then sifted dry ingredients. Pour into prepared pan and bake for 35-40 minutes until cake tests cooked.
- Allow cake to cook in pan for
- Minutes and then turn out onto a cake rack.
- Place dark chocolate and cream in a small saucepan, then stir over a gentle heat until chocolate is melted and mixture is smooth.
- Cover cooled cake with the ganache.
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