Frosted chocolate yoghurt cake

  • 20 mins preparation
  • 40 mins cooking
  • Serves 12
  • Print


Frosted chocolate yoghurt cake
  • 100 gram dark chocolate, chopped
  • 1/2 cup water
  • 185 gram butter
  • 1 teaspoon vanilla essence
  • 1 1/2 cup brown sugar, firmly packed
  • 3 eggs
  • 1/2 cup plain yoghurt
  • 2 1/4 cup self-raising flour
  • 250 gram dark chocolate
  • 1/2 cup sour cream
  • 1 cup icing sugar


Frosted chocolate yoghurt cake
  • 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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