Chocolate Yogurt Cake

This is a never fail recipe which I got from a young lady called Carmen several years ago. I have adjusted the ingredients marginally but the recipe is largely unchanged. This is a very light rich chocolate cake that moulds beautifully if you are using a special shaped cake tin. It is equally good in a regular rectangular or round cake tin. It can be eaten as a plain  chocolate cake but tastes best with a rich butter fudge topping.

Chocolate Yogurt Cake

Print Recipe

Servings

8

Servings 8

Chocolate Yogurt Cake Print Recipe Servings 8 Servings 8

Ingredients

Cake

• 1 1/2 cup flour
• 1 cup castor sugar
• 1/2 cup cocoa powder
• 1/2 cup oil
• 1/2 cup yogurt
• 1 egg
• 1 tsp vanilla essence
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup boiling water

Syrup

• 1/4 cup water
• 1/4 cup castor sugar
• 2 tbsp cocoa powder
• 2 tbsp brandy or rum (optional). Use extra water instead of the brandy or rum if you do not want to add alcohol.

Topping

• 60 g butter
• 2 cups icing sugar
• 4 tbsp cocoa powder
• water as required

Servings:

Instructions

1. Sift flour, baking powder and salt twice. Transfer to a mixing bowl.
2. Add cocoa powder, oil, egg, yogurt and vanilla essence. Stir to mix.
3. Boil ½ cup water and add to the remaining ingredients, Beat well to mix to a smooth batter.
4. Pour into greased and floured cake tin and bake for 45 minutes or until done in a medium oven.
5. Cool and remove from cake tin.
6. Place on serving platter and drench with the syrup of hot water, cocoa powder and castor sugar. Part of the water can be substituted with alcohol if desired.
7. Heat butter with 2 tablespoons of water. Add cocoa powder and icing sugar. Add as much water as necessary to get a thick pouring consistency. Pour over cake and leave to set.
8. The remaining icing can be used to decorate the cake. The icing can be thickened to piping consistency by adding a little cocoa powder and icing sugar.

Recipe Notes

1 cup = 240 ml