Serves 6-8 generously
So this is what happens when you have some yoghurt looking lonely in the fridge and you need to make a birthday cake for a friend who eats egg-free. Yay for yoghurt! I saw Brian’s orginal recipe and decided to give it a whirl in the thermie with great results. The cake is deliciously dense and has a lovely chocolatey flavour.‘Twas a shame to let all that good yoghurt go to waste, so I used it for the topping too. I love the way the sourness of the yoghurt balances the sweetness of the cake but if you prefer something sweeter, some chocolate buttercream or a smooth ganache would work equally as well.
200g raw sugar
225g plain yoghurt
1 teaspoon vanilla extract
250g plain flour
1/2 teaspoon bicarbonate of soda
3 tablespoons cocoa
FOR THE FROSTING
1/2 cup Greek yoghurt
2 tablespoons cocoa
2 tablespoons sugar (or sweetner of choice)
sprinkles (if desired)
- Heat oven to 180C/fan 160C. Grease and line the base of a deep 20cm cake tin with baking paper.
- Mill sugar for 10 seconds on speed 9.
- Add the butter and chop for 5 seconds on speed 8.
- Insert butterfly and mix for up to 2 minutes on speed 3-4.
- Add the yoghurt and vanilla extract to TM bowl and mix on speed 4 for 15 seconds. Scrape down lid and bowl.
- Add the flour, bicarb and cocoa. Mix for 15 seconds on speed 4,
- The mixture should be well blended. If necessary, scrape down lid and sides one more time and whizz for 5 seconds on speed 4. The mixture will be very thick. Use the spatula to put the mixture into the prepared tin, smooth the top and bake for about 30-40 minutes, or until a cake tester comes out clean. If the cake is browning too quickly, cover with foil.
- Allow cake to cool in tin for at least 30 minutes before transferring to a cooling rack.
- When cake is completely cool, decorate with yoghurt frosting.
Prep time: 2 minutes 30 seconds Cooking time: 30-40 minutes