Chocolate yoghurt cake

Recipe from: 11/30/2000 12:00:00 AM
Ingredients 12
Servings 2


Serving Change
  • 200
    dark chocolate, broken into pieces
  • 190
    margarine or butter, at room temperature
  • 300
    light caramel sugar
  • 5
    vanilla essence
  • 3
    eggs, whisked
  • 440
    self-raising flour
  • 190
    plain yoghurt
  • 125
    milk chocolate, broken into pieces
  • 65
    butter or margarine
  • 565
    icing sugar, sifted
  • 90
    plain yoghurt


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.

Read more on: bake  |  dairy  |  microwave

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