Chocolate, Yogurt and Olive Oil Cake
Here’s my favourite chocolate cake recipe, using Sweet Pea & Poppy drinking chocolate, which is a blend of pure French style cocoa powder and grated Peruvian 62% dark chocolate.
Enjoy playing around with different sugars. I like to use rapadura sugar (also referred to as panela) for a beautiful texture and depth of flavour.
1 cup Greek yogurt
1/2 cup olive oil
1 tsp vanilla extract
1 cup sugar
1/2 cup pure cocoa powder
1/2 cup grated dark chocolate
1 cup self raising flour
200 mL cream
200 g chocolate
Republica del Cacao
For the cake:
Prepare a 20cm round or Bundt tin
Whisk the eggs and combine with oil, vanilla extract, yogurt and sugar. Gently fold through chocolate, flour and salt. Bake for 35-40 mins at 180 degrees Celsius.
For the ganache:
Bring the cream to just below the boil. Remove from heat. Stir through the chocolate until well combined and glossy.
Leave 10 minutes.
Pour over cake and decorate with berries.