This chocolate cake uses a sponge that is quick to mix and produces a single layer cake that is not too sweet but soft and moist. Low fat yoghurt is used to reduce the fat content compared with whole milk. The cake is topped with a smooth cocoa icing.
Quick Chocolate Cake
10oz…275g caster sugar
6oz…275g soft margarine
3 medium eggs, beaten
1 tsp…5ml spoon vanilla essence
6oz…175g low fat natural yoghurt
8oz…225g self-raising flour
(or plain flour with baking powder added)
1tsp…5ml spoon bicarbonate of soda
2oz…50g soft margarine
3 tbsp…15ml spoons milk
12oz…350g icing sugar
12 walnut halves to decorate (optional)
One greased and base lined 9in (23cm) springform tin (pan)
Preheat the oven to 170 deg C, 325 deg F, Gas Mark 3.
Place the soft margarine, and sugar in a mixing bowl and beat together until smooth. Then add the eggs, yoghurt and vanilla essence, gently beating them into the mix. see also : Ina Garten Lemon Blueberry Yogurt Cake Recipe
Sift in the flour, bicarbonate of soda and cocoa, and stir together until completely mixed into a smooth batter. Pour the mixture into the prepared cake tin and level the surface before placing in the centre of the oven.
Bake for about 40 minutes or until a skewer, or similar, comes out clean after being pushed into the middle of the cake. Remove from the oven and allow to cool for a few minutes on a rack before turning out of the tin, onto the rack, to cool completely.
When the cake has cooled, prepare the topping by melting the margarine in a saucepan and stirring in the cocoa. When combined, remove from the heat, and stir in the milk and icing sugar to form a smooth, blended, mixture.
Spread over the top of the cake with a pallet knife, and decorate with walnuts if you wish. Allow to set for about ten minutes before serving – if you can resist chocolate cake temptation that is! see also: Pink Sponge Cake recipe