Ingredients

Method

• 250 g butter
• 25 g cocoa powder
• ½ cup water
• 400 g sugar
• ½ cup plain yoghurt
• 1 T vanilla paste
• 1 t bicarbonate of soda dissolved in 1 T milk
• ¼ t salt
• 2 free-range eggs
• 240 g flour, sifted
• For the topping:
• 130 g icing sugar
• 4 T milk
• 60 g butter
• 2 T cocoa powder
• 80 g desiccated coconut

Method

Ingredients

1. Preheat the oven to 180°C. Melt together the butter, cocoa powder, water and sugar in a saucepan. Set aside to cool.

2. In a mixing bowl, combine the yoghurt, vanilla, bicarb in milk, salt and eggs. Add the cooled butter mixture and mix until well combined.

3. Add in the flour and mix until well combined.

4. Bake in an 30cm x 20cm greased ovenproof dish for 20 minutes or until cooked through.

5. To make the topping, melt together all the ingredients in a saucepan.

6. Pour the topping over the baked cake while it is still hot. Serve hot or cold.

Find more cake recipes here. 

Videography: Kevashan Moodley and Romy Wilson
Photography: Tahila Pillay
Food assistant: Sophia-Maria Eygelaar