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Chocolate yoghurt cake
Chocolate yoghurt cake
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Prep Time:
190 minutes
Cook Time:
70 minutes
Total Time:
260 minutes
Easter chocolate cake made extra moist with creamy yogurt.
Ingredients:
  • 225.00 gm self-raising flour
  • 65.00 gm cocoa
  • 180.00 gm brown sugar
  • 82.50 gm raspberry jam
  • 125.00 ml natural yoghurt
  • 3 eggs
  • 200g melted butter
  • 50g dark chocolate
  • 40g butter
  • Small Easter eggs
Instructions:
  • Preheat the oven to 160°C. Grease and line a 20cm round cake pan. Mix self-raising flour, cocoa, and brown sugar together. Add raspberry jam, yogurt, eggs, and melted butter, and stir until combined.
  • Pour the mixture into the pan, ensuring a smooth surface. Bake for 1 hour 10 minutes or until a skewer comes out clean. Allow to cool in the pan before transferring to a wire rack to cool completely.
  • Melt dark chocolate and butter in a bowl over hot water until smooth. Let it thicken slightly. Drizzle the icing over the cake and allow it to set. Garnish with small Easter eggs.

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