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Quick-mix chocolate cake with mocha icing
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Indulgent chocolate cake perfect for tea time, serve with a dollop of cream for added delight.
Ingredients:
  • Melted butter, for greasing
  • 225g (1 1/2 cups) self-raising flour
  • 35g (1/3 cup) cocoa powder
  • 165g (3/4 cup) caster sugar
  • 1 200g container skim milk natural yoghurt
  • 125mls (1/2 cup) water
  • 2 eggs
  • 3.00 gm icing sugar mixture, to dust
  • 225g (1 1/2 cups) icing sugar mixture, sifted
  • 10.00 gm cocoa powder, sifted
  • 41.20 gm milk
  • 2 tsp instant coffee granules
Instructions:
  • Preheat your oven to 180°C. Lightly grease a 22.5cm fluted ring pan by brushing it with melted butter.
  • In a medium mixing bowl, sift together the flour and cocoa. Add the sugar, yogurt, water, and eggs. Using electric beaters, whisk the mixture until just smooth, scraping down the sides of the bowl as needed.
  • Pour the cake batter into the prepared pan and level it with the back of a spoon. Allow it to rest for 5 minutes, then bake in a preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
  • For the mocha icing, sift together the icing sugar and cocoa into a medium bowl. Heat milk in a small saucepan until just boiling. Remove from heat, dissolve coffee granules in milk. Combine with icing sugar mixture, stirring until smooth. Pour over the cooled cake and use a metal spatula to spread evenly. Let it set for 20 minutes. Finish by dusting the cake with icing sugar.

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