Dessert

Easy chocolate and yoghurt cake

Nici Wickes says that this is the only chocolate cake recipe you’ll ever need! It makes a high, moist, dense cake that keeps well and can be decorated in so many ways
Easy chocolate and yoghurt cake
12
30M
1H
1H 30M

This recipe first appeared in New Zealand Woman’s Weekly.

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Ingredients

Ganache

Method

1.Preheat oven to 160°C. Grease and line the bottom of a 23cm spring-form tin.
2.Place all the ingredients in a mixer, sieving in the dry ingredients and adding the coffee last. Beat for 1 minute until well-combined.
3.Bake for 50-60 minutes or until a skewer inserted comes out clean.
4.When cool, remove from the tin and allow to cool.
5.To make ganache, heat cream until trembling stage (just before it boils). Remove from the heat.
6.Add chocolate. Cover with a tea towel for 15 minutes, then whisk until thick and shiny.
7.Cool slightly, then pour gradually onto the centre of the cake, allowing it to cover the top and drizzle down the sides. For a shiny finish, leave untouched. Smoothing it with a spatula takes the shine off it.
8.Cover with fresh flowers.
  • This is a very high cake – should you want a larger, lower cake, try using a bigger tin.
Note

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