350g/12oz Odlums Cream Plain Flour

2 Teaspoons Odlums Baking Powder

200g/7oz Butter

125g/4oz Dark Plain Chocolate

75ml/2½fl oz Water

225g/8oz Shamrock Light Muscovado Sugar

125g Carton Natural Yogurt

2 Eggs (beaten)


200g/7oz Dark Plain Chocolate

6 Tablespoons Water

3 Tablespoons Cream

1 Tablespoon Chilled Butter


  1. Pre heat oven to 190°C/375°F/Gas 5. Grease and base line a 33 x 20cm/13” x 8” approx. baking tin. A small roasting tin will also do!
  2. Melt the butter and chocolate with the water in a saucepan over a low heat, stirring frequently.
  3. Sieve the flour and baking powder into a large mixing bowl. Stir in the sugar.
  4. Pour the chocolate mixture into the bowl of dry ingredients and beat.
  5. Finally, stir the yogurt and the eggs until mixture is evenly mixed.
  6. Pour into the prepared tin and bake for approx 40 to 45 minutes until risen and springy to the touch.
  7. Remove from oven and leave in tin to cool before turning onto wire tray. Leave to cool completely.

To make the icing:

Melt the chocolate with the water in a saucepan over a very low heat, stir in the cream and remove from the heat. Stir in the butter, then pour icing over the cooled cake using a palette knife to spread it evenly over the tip of the cake.

When icing is ‘set’ cut into squares.