Chocolate Cherry Yogurt Cake
Makes 16 squares
Servings: 16
Equipment
- 24cm metal rectangular baking tin
- parchment baking paper
Ingredients
- 250 g plain yogurt
- 2 large eggs
- 250 g caster sugar
- 90 ml sunflower oil
- 225 g plain flour
- 3 tsp baking powder
- 75 g cocoa powder
- 100 g cherries pitted - fresh or drained from a can
- 75 g dark chocolate broken into squares
Instructions
- Preheat the oven to 180c / Gas 4.
- Cut the parchment paper to fit the baking tin leaving the sides around 5-6cm high.
- In a medium size mixing bowl lightly whisk together the yogurt, eggs, caster sugar and oil.
- Sieve in the flour, baking powder and cocoa powder and fold in until just mixed. Fold in two thirds of the cherries.
- Pour the mixture into the lined baking tin and coax towards the edges with a spatula. Scatter the remaining cherries over the top.
- Bake for around 40 minutes until the top is golden and a cocktail stick or wooden skewer inserted into the cake comes out clean.
- Remove from the oven and allow to cool in the tin for a few minutes before lifting by the paper and placing on a wire cooling rack to cool completely.
- Using a double boiler or a heatproof bowl over a saucepan filled with 3-4cm water, melt the dark chocolate gently.
- When molten use a fork to drizzle dark chocolate in random diagonal stripes across the surface of the cake.
- Allow the chocolate to cool and harden again. Cut into squares to serve.