Method
Serves 12
150g Fair Trade dark cooking chocolate, coarsely chopped
Preheat oven to 180°C. Lightly grease a 20cm round spring-form
cake tin and line the base with baking paper. Combine yoghurt,
melted butter, sugar, egg and vanilla in a bowl. Beat together
until sugar dissolves.
Sift flour, cocoa and baking soda over the yoghurt mixture, and
whisk just enough to form a smooth batter.
Pour mixture into prepared cake tin and smooth the surface. Bake
for 40-45 minutes or until a skewer inserted in the centre comes
out clean. Remove to cool in the tin for 30 minutes then transfer
to a wire rack to cool completely.
To make Chocolate Yoghurt Icing, carefully melt chocolate in a
heatproof bowl set over a saucepan one-quarter full of simmering
water, stir until smooth. Gently stir in the yoghurt to combine.
Cool to room temperature until thickened then spread over the cold
cake.