This chocolate cake was inspired by the “Cleopatra” chocolate cake recipe. We all love it, it is moist and delicious. It is even better a few days later – but it never lasts that long! Needless to say it was a must over the Easter weekend!
Here is the recipe –
125ml oil, sunflower
100g good quality dark chocolate, broken into squares
25ml good quality cocoa powder
400g light brown sugar
300g cake flour
5ml bicarbonate of soda
pinch of salt
125ml full cream Greek yoghurt
Pre heat the oven to 180˚C (356˚F or Gas mark 4). Grease a 12” spring form pan and line with paper.
Melt the butter, oil, water, chocolate in a saucepan, on the stove over a low heat until the butter has melted – leave to cool slightly.
In a large mixing bowl mix together the sugar, flour, bicarbonate of soda and salt.
Lightly beat the eggs in a bowl, add the yoghurt and vanilla and mix well – add the two wet ingredients to the dry ingredients and mix well.
Pour the mixture into the prepared baking pan and bake for 45 – 50 minutes.
Remove cake from oven when cooked and tested. Cool for 10 minutes, turn out on wire rack and allow to cool completely.
250g good quality milk chocolate
250ml double cream
Break the chocolate into squares and place into a food processer, with metal blade. Place the cream into a microwave proof dish and microwave for ±2 minutes on high, heat the cream to warm but not boiling.
Pour the cream over the chocolate pieces in the food processer, let it stand for 2 minutes, switch the food processor on and mix until mixture is smooth.
Pour the chocolate icing over the cooled cake and spread.
I think I will make us another one for this weekend!
Who says chocolate is bad for you?!