Cook Time: 40 - 45 Minutes
What you need
- 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
For Icing
- 200g/7oz Dark Plain Chocolate
- 6 tablespoons Water
- 3 tablespoons Cream
- 1 tablespoon Butter, chilled
Recipe Steps
- Pre heat oven to 190°C/375°F/Gas 5. Grease and base line 33 x 20cm/13″ x 8″ approx baking tin. A small roasting tin will also do.
- Melt the butter and chocolate with the water in a saucepan over a low heat, stirring frequently.
- Sieve the flour and baking powder into a large mixing bowl. Stir in the sugar.
- Pour the chocolate mixture into the bowl of dry ingredients and beat.
- Finally, add the the yogurt and eggs and stir until mixture is evenly mixed.
- Pour into the prepared tin and bake for approx 40-45 minutes until risen and springy to the touch.
- Remove from oven and leave to cool in tin before turning onto a wire tray. Leave to cool completely.
To Decorate
- 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 top of the cake. When icing is set, cut into squares. Enjoy!
