This is such a quick an easy cake that tastes amazing, it is sure to become a firm family favourite!

1 cup Natural Greek Yoghurt
125g butter, melted
1 cup sugar
1 egg
1 tspn vanilla essence
1 1/4 cups self raising flour
1/2 cup cocoa
1 tsp baking soda
In a bowl mix together all the dry ingredients before adding in the wet. Stir to just combined and then pour into a greased 20cm cake tin. Bake at 180°C for 30-35 minutes or untill a skewere inserted comes out clean. Allow to cool before icing.

Chocolate Yoghurt Icing
150g dark chocolate
1/2 cup natural Greek yoghurt.

Either melt the chocolate over a double boiler or put it in a glass bowl and microwave for 45 seconds. Stir thoroughly for 30-45 seconds as the chocolate will continue to melt. When smooth gently stir in the yoghurt, for a ganache with a difference.


    • I get them from Asian shops Carolyn. Look for them in their tea section. If you are in Hamilton I think I got the last lot from the Asian shop op Seddon park, next to countdown (old Foodtown).

  1. I made this but I swapped the butter for coconut oil and the sugar for sukrin .It still made a lively moist cake with a delicious chocolate flavour .I topped it with a chocolate topping made from dates milk and cocoa powder which 4is like a lovely fudgey icing .

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