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  • 75g Mortimer chocolate powder
  • 100g butter
  • 150g caster sugar
  • 150g self raising flour
  • 2 large eggs
  • 2 tablespoons natural yoghurt
For the icing:
  • 75g butter
  • 150g icing sugar
  • 1 tablespoon milk

Method

Grease and line two 18cm  (7 inch) cake tins. Melt the butter in a saucepan over a low heat. Add the chocolate and stir until melted, remove from the heat. In a large mixing bowl beat together the sugar, eggs and yoghurt. Add the melted chocolate and stir until mixed. Sieve the flour and fold into the chocolate mixture. Spoon half the mixture into each tin and spread out evenly. Bake for 20 minutes at 180 C (160 C for fan ovens), until risen and springy to the touch. Turn out and leave to cool before spreading with the icing. Finally sprinkle the icing with some chocolate powder.

To make the icing:

Beat the butter until soft. Sieve in the icing sugar. Beat together with the milk until smooth.

I have used a simple butter icing to decorate the cake. An alternative would be to sandwich together with jam: blackberry is especially good.  








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