A moist, spongy and delicious light chocolate yogurt cake topped with chocolate fudge icing. It's easy to make with an electric whisk and the sponge contains no butter or oil at all. It's the sort of cake that's great for casual gatherings and potlucks.
Whisk the eggs with the sugar until the mixture is thick and well incorporated (about 4 minutes with an electric whisk).
3 large eggs, 125 g dark brown sugar
Stir in the yogurt
250 ml Greek yoghurt
Sift in the flour, baking powder and cocoa powder, then mix together until just incorporated.
115 g flour, 1 tsp baking powder, 30 g cocoa powder
Pour into a round 23 cm (8") silicone cake mould or lined tin and bake for 35 minutes at 200℃ (180℃ fan, 400℉, Gas 6). Test with a skewer to see if the cake is baked. If it comes out more or less clean, it's ready.
Leave to cool in the tin for ten minutes, then turn out onto a wire rack to cool completely.
Fudge Icing
Melt the butter with the chocolate and syrup in a small pan over a gentle heat. Stir to combine and remove from the heat.
30 g unsalted butter, 50 g dark chocolate, 1 tbsp golden syrup, 100 g icing sugar
Beat in the icing sugar then mix with enough warm water to make a spreadable, but not runny icing. It will firm up as it cools.
Spread this over the cake and decorate as you see fit. I used sugar flowers on this occasion.
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.