Name: Chocolate yoghurt cake
Yield: 10 servings
Cuisine: Bake
Ingredients: 200.00 g dark chocolate broken into pieces; 190.00 ml margarine or butter; 300.00 ml caramel sugar; 5.00 ml vanilla essence; 3.00 eggs whisked; 440.00 ml flour self-raising; 190.00 ml yoghurt plain; 125.00 g milk chocolate broken into pieces; 65.00 ml butter or margerine; 565.00 ml icing sugar sifted; 90.00 ml yoghurt plain

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Ingredients (11)

200.00 g	dark chocolate — broken into pieces
190.00 ml	margarine — or butter
300.00 ml	caramel sugar
5.00 ml	vanilla — essence
3.00	eggs — whisked
440.00 ml	flour — self-raising
190.00 ml	yoghurt — plain

ICING

125.00 g	milk chocolate — broken into pieces
65.00 ml	butter — or margerine
565.00 ml	icing sugar — sifted
90.00 ml	yoghurt — plain

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Method:

Preheat the oven to 180 ºC.
Grease a 26 x 36 cm pan and line with baking paper.
Melt the chocolate in a glass bowl over boiling water or in the microwave. Stir occasionally.
Cream the butter and sugar, and add the vanilla essence. Gradually beat in the eggs.
Sift a little self-raising flour over the mixture.
Stir the melted chocolate into the egg mixture, alternating with the yoghurt. Stir until just blended.
Sift the rest of the self-raising flour and fold in, using a metal spoon.
Turn the batter into the prepared pan and bake for 30 to 35 minutes or until a testing skewer comes out clean when inserted into the centre of the cake. Turn out carefully on a wire rack and allow to cool.
ICING: Melt the chocolate and butter over low heat.
Remove from the heat and add the icing sugar and yoghurt.
Mix with a spatula until smooth, then beat until the icing begins to cool and thicken.
Spread evenly over the cooled cake.