YOGURT CHOCOLATE CAKE ALA MUM ELIZE
Woodland bakery fudge icing – Makes 3 cups
Melt 680g bittersweet baking chocolate with
½ cup boiling hot water,
226g butter and
¼ cup corn syrup
(I did this in the microwave at 30 minute intervals, don’t be alarmed it might look like a mess and that it is not going to work, but if you keep at it, it will mix through just fine). After everything is melted together, add ½ cup confectioners’ sugar. Mix well to combine with an electric hand mixer. Once it is well combined. Let it cool on the kitchen counter for at least three hours. Don’t cover it while still warm or you might have extra water in the icing which could make a mess of all your hard work. Mix through every 30 minutes until it is nice and thick.
When the icing is ready the colour will be much lighter then when you started due to all the air you have been beating into the icing.
Three layer Yoghurt Chocolate cake:
Preheat your oven to 180 degrees Celsius.
Make a cup of hot coffee with 1 tsp instant coffee and 1 cup of boiling hot water (let cool)
Combine:
Cup of coffee
2 TBSP vanilla extract
½ cup oil
1 cup yoghurt
1 cup milk
3 eggs
2 cups white granulated sugar
Mix well until well combined.
Sift in:
½ cup of cocoa powder
2 cups flour
2 tsp baking powder
2 tsp baking soda
2 tsp salt
Butter and flour three 22cm cake sandwich pans. Divide the batter between the three pans. Bake 15 – 20 minutes until a skewer comes out clean.
Source and Photo: Lacy Grey
