Okay, so the title may be a little hyperbole but this is an excellent chocolate cake to have up your sleeve. This is a cake I have thrown together for at least 10 years now, and while there are others I make – I keep coming back to it. What I love most about it? It’s not too sweet.
It produces a lovely dense cake, the icing just the perfect amount of sweetness. The surprise? Yoghurt (I use Greek but natural is also acceptable) lightens the cake and the icing creating a wonderful balance between the darkly rich dense cake and the light frosting. There is no denying chocolate is the hero – but this cake celebrates the flavour rather than overwhelming you!
I most recently made this for Easter Sunday as you can see by the decorations on the cake but serves any occasion from birthday to celebration or even a dinner party.
Serves: 8-12 (depending on how generous of the serves you are)
Preparation Time: 15-20 minutes
Cooking Time: 30 – 35 minutes
Storage: Airtight container for up to 4 days
- 200g plain flour
- 200g caster sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 40g cocoa powder
- 175g soft unsalted butter
- 2 eggs
- 2 teaspoons vanilla extract
- 150ml Greek yoghurt
- 75g unsalted butter
- 175g chocolate (I like to split milk/dark)
- 300g icing sugar
- 1 tablespoon golden syrup
- 125ml Greek yoghurt
- 1 teaspoon vanilla extract
- Pre-heat the oven to 180C. Grease two spring-form tins (Approx 20cm in diameter).
- Cream the butter and the sugar. Add the eggs one at a time, and then the vanilla.
- In a separate bowl mix together the dry ingredients and Slowly add the dry to the wet mixture and beat until combined and smooth.
- Evenly divide the mixture between the two pans (I may weight them to ensure it’s even) and bake for 25-35 minutes. It should be ready when a skewer comes out clean.
- Remove from oven and allow to cool in the pan for 10 minutes in the tin before transferring to a wire rack until the cake cools completely.
- Melt the butter and chocolate in the microwave until the chocolate is melted.
- Allow to cool for 10 minutes.
- Sieve the icing sugar into a medium-large sized bowl.
- Add golden syrup to the chocolate mixture, followed by the yoghurt, and vanilla. Beat into icing sugar until smooth.
Assemble the cake
- On the bottom of your serving plat, place one half of the cake.
- Place 4 strips of baking paper under the cake as you ice the cake to allow for a clean plate.
- Place 1/4 to 1/2 the icing in on top of the cake before placing the second half on top.
- Ice the rest of the cake.
- Decorate as you fancy with sugar flowers or even sugar coated Easter Eggs!