Cook Time: 25 - 30 Minutes
What you need
- 175g/6oz Odlums Self Raising Flour
- 125g/4oz Plain Chocolate, broken into pieces
- 175g/6oz Butter or Margarine (room temperature)
- 200g/7oz Shamrock Dark Muscovado Sugar
- 1 teaspoon Goodall’s Vanilla Essence
- 3 Eggs
- 250g carton Greek Style Yogurt (take out 3 tablespoons for the icing)
Icing
- 125g/4oz Plain Chocolate, broken into pieces
- 50g/2oz Butter
- 350g/12oz Icing Sugar
- 3 tablespoons Greek Style Yogurt
Recipe Steps
- Preheat oven to 190°C/375°F/Gas 5. Grease and base line two 20cm/8″ round sandwich tins.
- Melt the chocolate in a bowl over a pan of hot water.
- Put the butter/margarine and sugar into a mixing bowl and beat until creamy. Beat in the vanilla essence. Next, add the eggs one at a time beating well after each addition.
- Stir in the melted chocolate and yogurt. Finally, gently stir in the flour with a metal spoon.
- Divide the mixture between the two tins and bake for about 25-30 minutes or until golden brown and firm to the touch.
- Turn onto a wire tray to cool.
- Make the icing by melting the chocolate and butter over a low heat. Remove from the heat and stir in the icing sugar and yogurt.
- Beat until icing is smooth. When it starts to thicken, use some to sandwich the cakes together and use the remainder for the top of the cake.
