Chocolate-Yoghurt Cake
Published in Cakes, Family Favourites
This cake is so tasty that family members will go to war for the sake of it. Mouth-wateringly sumptuous. To die for.
Ingredients: Cake:
- 125 g butter / marge
- 200 ml sugar
- 1 tsp vanilla essence
- 2 egg yolks
- ½ tsp bi-carb
- 125 ml plain yoghurt
- 1 cup (250 ml) flour
- ¼ tsp salt
- ½ tsp baking powder
- 3 egg whites
- 60 g dark chocolate
- 30 ml milk
Ingredients: Topping:
- 60 g butter
- 125 ml sugar
- 45 ml cream
- 125 ml desiccated coconut
- ½ tsp vanilla
Preparation:
- Prepare a 20 cm spring-form or loose-bottom cake tin by greasing thoroughly and lining the bottom and about 1 cm up the sides with greased greaseproof paper (easiest way is to use a circle of greaseproof paper, about 22 cm in diameter.
- Melt dark chocolate and milk together. Stir until smooth and set aside.
- Cream shortening and sugar together well. Beat in egg yolks and vanilla. Sift the bi-carb into the yoghurt, stir to dissolve and add to the batter with the flour, salt and baking powder sifted together. Beat egg whites until stiff but not dry and fold into the batter in two-three batches. Pour into baking tin. Drizzle chocolate-milk mixture evenly over cake. Bake at 180° C for about 35-40 minutes.
- Shortly before the the cake is ready make the topping: boil butter, sugar and cream together for two minutes. Remove from heat and stir in coconut and vanilla.
- Remove the cake from the oven and let stand for about 10 minutes. Pour over the topping and place under a pre-heated grill until bubbling and golden brown. Let cake cool in the tin till lukewarm and then turn out carefully. It’s easiest to do this if you stand the cake on an upturned bowl or tin and carefully remove the (spring) ring, then slide the cake onto a cooling rack.
- To make the cake more ‘chocolatey’, drizzle melted dark chocolate over the top of the cooled cake – not really necessary and I’ve hardly ever done it.
- This recipe doubles up well, making a large 23-24 cm cake – adjust baking time accordingly (about 60-70 minutes or even a little longer)
Makes one 20 cm cake.
Primary Ingredients: chocolate, vanilla essence, yoghurt