2 cups sugar
3 eggs
1 cup plain yoghurt
3/4 cup cocoa
200g soft butter
1 & 1/2 tspn vanilla essence
1 tspn bicarb soda
1/4 tspn salt
3 cups SR flour
1 cup of hot, strong espresso OR 1 cup hot water with 3 heaped tspns instant coffee
Place all ingredients in this order in a food processor for 1 minute. Place in greased baking tin (2 loaf tins or 1 20cm tin)
Cook at 160 degrees (C) for about 1 hour, use a skewer in the middle to test for readiness.
This goes really well in the freezer.
Buttercream icing:
I usually beat a couple of tablespoons of butter until creamy, then gradually beat in icing sugar (and cocoa if you want chocolate icing- food colouring if you want it coloured) until it starts to get very thick. You can also add a small dash of milk to make it more creamy or to make a larger quantity so you can add more icing sugar without it being too dry.
This makes a really good. moist and flavoursome cake without being too rich or over the top.
Thanks so much for posting the recipe Kel. I have made a copy of it and your chocolate pudding to make. MMMMMMMMMMMMMMMMMMMMMMMMMMMM.
Looks nice and yummy. Thanks for sharing the recipe. I will surely try this out.
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