Baking

Frosted chocolate yoghurt cake

FROSTED CHOCOLATE YOGHURT CAKE
12
20M
40M
1H

Ingredients

Method

1.Grease 2 x deep 20cm round cake pans, line bases with paper, grease paper.
2.Melt chocolate and water over hot water, cool. Cream butter, essence and sugar in small bowl with electric mixer until light and fluffy, beat in eggs one at a time, beat until combined. Transfer mixture to large bowl, stir in the chocolate mixture and yoghurt, then sifted flour in 2 lots. Spread into prepared pans. Bake in moderate oven for about 40 minutes. Turn on to wire rack to cool.
3.To make frosting. Melt chocolate in heatproof bowl over hot water, stir in sour cream, gradually stir in sifted icing sugar. Refrigerate until frosting is thick.
4.Split cold cakes in half, join with ¾ of the frosting. Spread top with remaining frosting. Spread side with whipped cream and toasted almonds.

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