chocolate cake 355x355 LO




Deliciously rich and moist, this is so easy and quick to make.  If you can, use a good quality Dutch cocoa for a richer chocolate flavour.








  • Preheat oven to 160°C.  Grease and line a 23cm (9 inch) cake tin.  If using a spring form tin, ensure it has a tight seal as the mixture is very runny.
  • Cream butter and sugar with an electric beater until pale and fluffy.
  • Add eggs, one at a time, beating well after each addition
  • Whisk together water, oil, yogurt, cocoa and vanilla.  Sift flour, baking soda and salt together.
  • Combine the three mixtures and beat on a medium speed for a minute or until smooth.
  • Pour into cake tin and bake for 40-50 minutes or until a skewer inserted in the centre comes out cleanly.
  • Turn out on a cake rack and cool completely before pouring over the glaze.


Rich Chocolate glaze


Heat ¾ cup cream to near boiling point, then pour it over 150g dark chocolate and ½ teaspoons butter.  Whisk gently until smooth, dark and glossy.


Serve with a generous dollop of EasiYo Unsweetened Natural yogurt on the side and some fresh berries if they are in season.