Name: Low-fat chocolate cake
Cook time: 40 min
Total time: 40 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 750.00 ml flour cake; 500.00 ml white sugar; 90.00 ml cocoa powder; 10.00 ml Bicarbonate of soda sifted; 3.00 ml salt; 150.00 ml oil; 30.00 ml vinegar; 10.00 ml vanilla essence; 500.00 ml water cold; 200.00 g dark chocolate broken into pieces; 65.00 ml yoghurt plain

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Ingredients (11)

CAKE

750.00 ml	flour — cake
500.00 ml	white sugar
90.00 ml	cocoa powder
10.00 ml	Bicarbonate of soda — sifted
3.00 ml	salt
150.00 ml	oil
30.00 ml	vinegar
10.00 ml	vanilla — essence
500.00 ml	water — cold

TOPPING

200.00 g	dark chocolate — broken into pieces
65.00 ml	yoghurt — plain

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Method:

Preheat the oven to 180 ºC and spray two 20 cm round cake tins with non-stick spray.
Sift the dry ingredients together and make a hollow in the centre.
Beat the oil, vinegar, vanilla essence and water together and pour into the hollow. Beat until mixed and turn into the prepared cake tins. Knock the tins gently to remove any air bubbles and bake for about 40 minutes until a testing skewer comes out clean.
Cover with aluminium foil if the cakes become too dark.
Cool the cakes in the tins for 5 minutes, turn out and cool completely on a wire rack.
Spread a thin layer of your favourite jam on the bottom layer and place the second layer on top.
Melt the chocolate pieces and mix with the yoghurt. Pour over the cake and leave until set.
Makes 1 medium-sized cake.