Chocolate Yoghurt Cake
This rich loaf cake is topped with an easy to make icing
Makes enough for: 1 cake
Ingredients
For the cake
- 2 eggs, lightly beaten
- 180 mls canola oil
- 230 g thick yoghurt
- 65 g crème fraîche
- 10 mls vanilla paste
- 260 g self raising flour
- 215 g fructose
- 35 g cocoa powder
For the icing
- 150 g crème fraîche
- 50 g raw honey
Method
For the cake
- Preheat the oven to 160° Celsius
- Place the eggs, oil, yoghurt, crème fraîche and vanilla into a large mixing bowl
- Whisk until completely combined
- Sift the flour, fructose and cocoa powder into a mixing bowl
- Tip into the wet ingredients and fold in until completely combined
- Pour the batter into a lined loaf tin and place into the oven
- Bake for 80 minutes then remove from the oven
- Allow to cool completely in the tin
For the icing
- Place the crème fraîche and honey into a mixing bowl
- Whisk until thick and then refrigerate while the cake cools
- When the cake is cool, take it out of the tin and ice the top