Chocolate Yoghurt Cake Recipe

A chocolate yoghurt cake with double cream topping and strawberries

Ingredients

Sponge

150 ml/ ¼ pint of vegetable oil

150 ml/ ¼ pint of whole milk natural yogurt

175 g/ 6 oz/ 1¼ cups of light muscovite sugar

3 eggs, beaten

100 g/ 3½ oz/ ¾ cup of whole meal (whole wheat) self-raising flour

125 g/ 4½ oz/ 1 cup of self-raising flour, sieved (strained)

2 tbsp of cocoa powder

1 tsp bicarbonate of soda (baking soda)

50 g/ 1¾ oz of dark chocolate, melted

FILLING AND TOPPING

150 ml/ ¼ pint of whole milk natural yogurt

150 ml/ ¼ pint of double (heavy) cream

225 g/ 8 oz of fresh soft fruit, such as strawberries or raspberries

Preparation

Grease a deep 23 cm/ 9 inch round cake on (pan) and line the base with baking parchment.
Place the oil, yogurt, sugar and beaten eggs in a large mixing bowl and beat together until well combined.
Sieve (strain) the flours, cocoa powder and bicarbonate of soda (baking soda) together and beat into the bowl until well combined.
Beat in the melted chocolate.
Pour into the prepared on (pan) and bake in a preheated oven, 180°C/ 350°F/ Gas Mark 4, for 4550 minutes or until a fine skewer inserted into the centre comes out clean.
Leave to cool in the tin (pan) for 5 minutes, then turn out on to a wire rack to cool completely.
When cold, split the cake into 3 layers.
To make the tilling, place the yogurt and cream in a large mixing bowl and whisk well until the mixture stands in soft peaks.
Place one layer of cake on to a serving plate and spread with some of the cream.
Top with a little of the fruit (slicing larger fruit such as strawberries).
Repeat with the next layer.
Top with the final layer of cake and spread with the rest of the cream.
Arrange more fruit on top and cut the cake into wedges to serve.

	Chocolate Yoghurt Cake Recipe

	Ingredients Sponge 150 ml/ ¼ pint of vegetable oil 150 ml/ ¼ pint of whole milk natural yogurt 175 g/ 6 oz/ 1¼ cups of light muscovite sugar 3 eggs, beaten 100 g/ 3½ oz/ ¾ cup of whole meal (whole wheat) self-raising flour 125 g/ 4½ oz/ 1 cup of self-raising flour, sieved (strained) 2 tbsp of cocoa powder 1 tsp bicarbonate of soda (baking soda) 50 g/ 1¾ oz of dark chocolate, melted FILLING AND TOPPING 150 ml/ ¼ pint of whole milk natural yogurt 150 ml/ ¼ pint of double (heavy) cream 225 g/ 8 oz of fresh soft fruit, such as strawberries or raspberries Preparation Grease a deep 23 cm/ 9 inch round cake on (pan) and line the base with baking parchment. Place the oil, yogurt, sugar and beaten eggs in a large mixing bowl and beat together until well combined. Sieve (strain) the flours, cocoa powder and bicarbonate of soda (baking soda) together and beat into the bowl until well combined. Beat in the melted chocolate. Pour into the prepared on (pan) and bake in a preheated oven, 180°C/ 350°F/ Gas Mark 4, for 4550 minutes or until a fine skewer inserted into the centre comes out clean. Leave to cool in the tin (pan) for 5 minutes, then turn out on to a wire rack to cool completely. When cold, split the cake into 3 layers. To make the tilling, place the yogurt and cream in a large mixing bowl and whisk well until the mixture stands in soft peaks. Place one layer of cake on to a serving plate and spread with some of the cream. Top with a little of the fruit (slicing larger fruit such as strawberries). Repeat with the next layer. Top with the final layer of cake and spread with the rest of the cream. Arrange more fruit on top and cut the cake into wedges to serve.

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