Chocolate cake

Serves 9 | Takes 1 hr

Ingredients

60ml (¼ cup) cocoa

180ml (¾ cup) boiling water

175g butter

430ml (1¾ cups) sugar

3 eggs, beaten

125ml (½ cup) strawberry yoghurt

8ml (½ T) bicarbonate of soda

5ml (1t) vanilla essence

560ml (2¼ cups) cake flour

5ml (1t) baking powder

pinch of salt

For the icing

200g dark chocolate, chopped

397g tin condensed milk

200g butter

rainbow confetti or 100s and 1000s, to sprinkle

Method

Preheat oven to 180°C. Line a 30cm x 23cm cake pan with baking paper. Mix the cocoa powder and water together. Cool to room temperature.

Cream the butter and sugar. Slowly add the eggs, while beating, until well combined. Stir in the cocoa mixture.

Mix the yoghurt, bicarb and vanilla together. Sift the flour, baking powder and salt together. Mix the yoghurt mixture and flour mixture, alternately, through the creamed butter mixture. Pour into the prepared pan and bake for about 45 minutes until cooked. Cool in the pan.

For the icing, heat the chocolate, condensed milk and butter over medium heat until melted. Cool until spreadable. Turn the cake out and pour the icing over. Sprinkle over the confetti or 100s and 1000s, and cut into triangles to serve.

Tip

This cake tastes even better the next day!

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