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How to make Chocolate yoghurt cake

Yield = 6
Prep time: 3:10
Cook time: 1:10
Total time: 4:20

Ingredients

  • 1 1/2 cups self-raising flour
  • 1/2 cup cocoa
  • 1 cup brown sugar
  • 1/4 cup raspberry jam
  • 1/2 cup natural yoghurt
  • 3 eggs
  • 200g melted butter
  • 50g dark chocolate
  • 40g butter
  • Small Easter eggs

Method

  • Step 1 Preheat oven to 160°C. Grease and line a 20cm round cake pan. Combine self-raising flour, cocoa and brown sugar. Stir in raspberry jam, yoghurt, eggs and melted butter.
  • Step 2 Pour the mixture into the pan and smooth the surface. Bake for 1 hour 10 minutes or until a skewer comes out clean when inserted. Set aside to cool in the pan before transferring to a wire rack to cool completely.
  • Step 3 Melt dark chocolate and 40g butter in a bowl over hot water until smooth. Set aside to thicken slightly. Pour the icing over the cake and leave to set. Decorate with small Easter eggs.