- 25g cocoa powder, sifted 225g margarine
- 300g self raising flour
- 4 eggs
- 3 tbsp water, hot
- 225g caster sugar
- 2 tsp baking powder
- 2 tbsp Rachel’s Low Fat Natural Yogurt
- 150g dark chocolate
- 100g double cream
- 100g Rachel’s Low Fat Natural Yogurt
- 2 tubes of Smarties or children’s sweets
Method1 Pre-heat the oven to 180°C/350°F/Gas Mark 4. Grease and line a small tray bake tin measuring 30 x 23cm.
2 Measure the cocoa and water into a small bowl and mix well to form a smooth paste
3 In a mixing bowl add all the other ingredients and beat well until creamed, fluffy and light in colour, then add the cocoa paste and mix again. Pour the mixture into the prepared tin.
4 Bake for about 25 – 35 minutes, until springy to touch. Check by inserting a skewer into the centre of the cake and if it comes out clean the cake is cooked. Transfer to a cooling rack and leave to completely cool in the tin.
5 To make the icing, heat the chocolate with the cream in a bowl over a pan of gently simmering water and stir until melted. Leave to one side to thicken and cool slightly then add the yogurt, stir again until smooth and all the yogurt is incorporated.
6 When the cake has cooled, pour over the icing and spread with a palette knife and decorate.
Prep Time10 mins
Cook Time25-30 mins
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