Name: Rich chocolate & yoghurt cake
Cook time: 60 min
Total time: 60 min
Yield: 10
Ingredients: Yoghurt cake; 1 cup rice bran oil; 2 eggs; 2 cup sugar; 3 cup self-raising flour; 1/2 cup cocoa; 1 cup natural yoghurt; 1 teaspoon baking soda; 1 teaspoon vanilla essence; 1/2 teaspoon salt; 1 cup strong hot coffee; Chocolate ganache; 200 millilitre cream; 100 gram dark chocolate bits

Rich chocolate & yoghurt cake

If the mention of yoghurt in this recipe makes you feel better about indulging in multiple wedges of it, me too! I've been making this cake for years as it is a fail-safe cake that has what I call "integrity" - ie it is deep and holds itself well over more than a few days without becoming dry or stale-tasting. Photography: Todd Eyre.

Serves 10

Cook

Ingredients

Yoghurt cake

1 cup rice bran oil

2 eggs

2 cup sugar

3 cup self-raising flour

1/2 cup cocoa

1 cup natural yoghurt

1 teaspoon baking soda

1 teaspoon vanilla essence

1/2 teaspoon salt

1 cup strong hot coffee

Chocolate ganache

200 millilitre cream

100 gram dark chocolate bits

Method

Yoghurt cake

1.Preheat oven to 160°C. Grease and line a 25cm round springform tin.

2.Place all ingredients, except the hot coffee, in a large bowl or stand mixer and beat until just combined.

3.Add hot coffee and beat for one minute. Scrape the batter into the prepared tin.

4.Bake for 50-60 minutes or until a skewer comes out clean. I rotate the cake once during cooking to ensure it cooks evenly, with a flat top.

5.Once cooked, remove from the oven and allow the cake to settle for 15 minutes in the tin before removing. Allow to cool completely.

Chocolate ganache

6.For the ganache, warm half the cream until it begins to tremble, but doesn’t boil, then pour over the chocolate pieces. Cover with a tea towel for 10-15 minutes, then whisk to form a smooth, shiny sauce.

7.Whip the remaining cream, then serve with the cake and chocolate ganache.

If you don’t have a cake tin the size or shape asked for in the recipe, just remember the golden rule – the uncooked batter should come about halfway up the sides of the tin.
Note

Women's Weekly Food