Chocolate Cake
By Chef Eunice Power
Serves 8. A dense, Madeira-style cake rather than a light sponge
Ingredients
Cake
75g soft butter
200g Irish Yogurts Clonakilty Greek Style Natural Live Yogurt
300g caster sugar
175g self-raising flour
50g cocoa powder, sieved
3 large eggs
5ml baking powder (1 level tsp)
30ml milk
Chocolate butter icing
225g butter, softened
300g icing sugar, plus extra for dusting
30ml milk
20g cocoa powder, sifted
Method
- Preheat the oven to 180°C (160°C fan), Gas 4. Grease two 20cm sandwich tins and line the bases with baking paper.
- Put all the cake ingredients in a large bowl and beat with an electric hand whisk until pale and fluffy. Divide evenly between the tins and level the tops.
- Bake for 25 to 30 minutes, until risen and starting to pull away from the sides. The tops should spring back when lightly pressed.
- Cool in the tins for about 10 minutes, then loosen the edges with a blunt knife and turn out onto a wire rack. Peel off the paper and cool completely.
- For the icing, put all the icing ingredients in a food processor and blitz for about a minute, until smooth. Don’t over-process or the icing can turn grainy.
- Place one cake on a serving plate and spread with half the icing, right to the edges. Top with the second cake and swirl the remaining icing over the top. Dust with icing sugar and cut into wedges.
