It sounds like an unusual combination but so many good, moist cakes have yoghurt in them. But the star of this cake is not the really the Chocolate Yoghurt Cake but the frosting. Rich, glossy, easy to whip up easy to pipe and ridiculously delicious.

It’s time to move over ganache or buttercream and try this frosting. Who knows, maybe this is going to become your favourite new frosting.

The Chocolate Yoghurt cake cannot be any easier. It’s made by throwing all the ingredients into one bowl. Don’t you just love one bowl recipes"

Love a good chocolate cake" Try my Easy Chocolate Cake with Raspberries or my Chocolate Oilve Oil cake

Chocolate Yoghurt Cake
Makes an 8 inch round Cake 

1 1/2 cups self-raising flour (188 g) 1/3 cup (40 g) Dutch processed cocoa powder
1 1/4 cup (275g) brown sugar 
1/2 cup (120 g) Greek yoghurt 
3 eggs, lightly whisked
3/4 cup +2 tbsps (approx 200 g) unsalted butter, melted 

Chocolate Yoghurt Frosting 
4 oz (113) grams dark chocolate, roughly chopped
1/4 cup ( 57 grams) unsalted butter
3 cups (360 g) icing sugar
1/3 cup (80 g) Greek yoghurt

Method: Preheat oven to 160°C. Grease and line the base of an 8 inch round pan. In a large bowl, place the self-raising flour, cocoa and brown sugar. Stir to mix. Add the yoghurt, eggs and melted butter. Beat until just combined. 

Bake for 65 to 75 minutes or until a skewer inserted in the middle of the cake ...