Yoghurt and cocoa cake
This rich, decadent yoghurt and cocoa cake can be topped with edible flowers or fresh fruit for a burst of flavour
SERVES
12
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
30
MINUTES
Ingredients
For the cake:
3 tbsp cocoa powder
125g butter, softenedÂ
120g rapeseed oil
240ml water
300g plain flour
380g golden caster sugar
1 tsp bread soda, sieved
2 eggs, lightly beaten
150ml natural yoghurt
For the icing:
3 tbsp thick natural yoghurt
2 tbsp soft butter
300g icing sugar
25g cocoa powder
Method
Preheat the oven to 180°C and line two 8-inch round cake tins, loose-based or spring form, with parchment.
Place the cocoa powder, butter, oil and water into a saucepan and gently heat until the butter has melted.
Mix the flour, sugar and bread soda together in a large bowl. Add the butter mixture to the bowl and combine.
Add in the eggs and yoghurt until they are combined.
Scoop the batter evenly between the two tins. Smooth the batter out and bake for about 30 minutes.
Once cool enough to handle remove from the tins and place them on a wire rack to cool completely.
To make the icing, whisk the butter and yoghurt then add the sugar and cocoa powder, at the beginning mix gently so that the sugar does not spill out of the bowl, continue mixing until well combined.
Palette a layer of the icing on the top of one of cooled cakes with a butter-knife. If you find the icing a little thick you can stir in a spoon of milk to loosen it. Place the other cake onto the first one and ice the top and sides of the cake.
Decorate as you wish — I like to top the cake with fresh fruit such as pomegranate or to use edible flowers.
