This wickedly Valentine's chocolatey cake by Dr. Oetker is a must-bake for all chocoholics! The yogurt gives the cake a fudgy soft texture which just makes it melt in your mouth!
Eat Your Heart Out Valentine's Chocolate Cake
Preparation and cooking time: 60 minutes Makes: 8 – 10 servings Ingredients: For the cake:
- 50 g Dr. Oetker Fine Cooks' 72% Extra Dark Chocolate
- 115 g Butter softened
- 225 g Dark Brown Sugar
- Medium Eggs x 2 Beaten
- 150 ml Natural Set Yoghurt
- 200 g Self-Raising Flour
- Dr. Oetker Fine Dark Cocoa Powder (plus extra for dusting)
- Dr. Oetker Baking Powder Sachet (1 tsp)
- 2 ½ g Dr. Oetker Bicarbonate of Soda (½ tsp)
- 2 ½ ml Dr. Oetker Madagascan Vanilla Extract (½ tsp)
For the icing:
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- 85 g Dr. Oetker Fine Cooks' 72% Extra Dark Chocolate
- 115 g Butter at room temperature
- 175 g Icing Sugar sieved
- 2 ½ ml Dr. Oetker Madagascan Vanilla Extract (½ tsp)
Method:
- Preheat oven. Break the Fine Cooks' Chocolate into a small bowl and place over a saucepan of simmering water.
- Using an electric mixer beat the butter and sugar together in a large bowl until pale in colour.
- Mix the eggs and yoghurt together; add these to the mixture along with the other ingredients. Beat together for a further 2 minutes.
- Place the mixture into a 10 inch (25.5 cm) heart shaped tin (greased and base lined) and bake in the oven for 40 – 45 minutes until sponge is risen and springs back when lightly touched. Cool in the tin for 15 minutes before removing onto a cooling rack.
- To make the icing: Melt the Fine Cooks' Chocolate as above. Place the butter into a large bowl and gradually beat in the icing sugar, add the Natural Vanilla Extract and the melted chocolate and beat until smooth.
- Spread the chocolate icing over the top of the cake, running the knife horizontally to make a pattern. Dust with cocoa powder to
