This is a super-easy recipe for an amazing chocolate cake that will really impress.
- 90g (3/4 cup) baking cocoa
- 240g (2 cups) flour
- 7g (1.5 teaspoon) baking soda
- 120g (4 ounces) butter
- 240ml (1 cup) liquid honey
- 2 eggs
- 5ml (1t) Vanilla
- 240ml (1 cup) Natural yoghurt
(Preheat oven to 170 degC on fan bake.)
Clip the baking paper into the base of a 20cm spring-loaded cake tin and spray with cooking spray.
Sift 1t of baking cocoa and 1t of flour together around the base.
In a bowl, sift the baking cocoa, flour and baking soda together.
Soften butter, then beat with liquid honey until light and fluffy.
Add eggs and continue beating until smooth consistency.
Add yoghurt, the bowl of sifted dry ingredients and vanilla and carefully stir until blended (without over-mixing).
Using a spatula, carefully spread mixture into cake tin and cook for 40mins (check is cooked through with skewer, ensuring it comes out clean).
(Prepare just prior to icing once cake has cooled.)
- 240g (2 cups) icing sugar
- 30g (1/4 cup) baking cocoa
- 50g (1/4 cup) softened butter
- 45ml (3 tablespoons) milk
- 5ml (1 teaspoon) vanilla
Sift the icing sugar and cocoa into a bowl.
In a separate bowl, cream the butter for 1-2 minutes, then add the milk, vanilla and half of the icing sugar mixture. Beat until light and fluffy (at least 3 minutes).
Add the remaining icing sugar and beat for another 3 minutes or until fluffy and a spreadable consistency. (Add extra milk if mixture is too dry, or icing sugar if too wet.)
Spread icing over cake and decorate with berries or preferred fruit (we used cherries).
(Cake base can also be cut horizontally, with icing between layers.)