Decadent Chocolate Easter Cake
A perfect gooey and rich cake for all occasions, especially Easter! This crowd pleaser combines our deliciously thick and creamy yoghurt with rich raspberries to make for the perfect sweet treat.
½ a cup of Village Dairy’s Sweet and Creamy Greek Yoghurt
1 ½ cups of Flour
2 teaspoons of Baking Powder
1 cup of Raw Sugar
¼ of Raspberry jam
3 Large Eggs
½ a cup of Cocoa Powder
⅓ of a cup of chocolate (dark or milk)
40g of Diced Unsalted Butter
200g of Softened Unsalted Butter
Decorations - Easter Eggs, Chocolate, Raspberries
Preheat the oven to 160 degrees celsius (fan forced). Combine the dry ingredients into a large bowl (Flour, Baking Powder, Raw Sugar and Cocoa Powder). Stir to remove any clumps from the dry mixture.
Add the softened butter (200g), eggs, yoghurt and jam into the bowl with the dry mixture. Mix until consistency is smooth.
Transfer the mixture to a lightly lined baking tray (we recommend a tray 20cm in diameter).
Bake the cake for approximately 1 hour, or until fully cooked.
Once baked, allow the cake to cool. During this time create the icing mixture.
To create the icing, use a double broiling method to melt the chocolate and butter (40g).
Pour the icing on the cooled cake, allow to set.
Decorate as you please.