It all started with Baking Powder...In 1893, in Bielefeld Germany, Dr. August Oetker developed 'Backin', a convenient and superior quality form of Baking Powder packed ...
50 g dr oetker extra dark continental chocolate
115 g butter, softened
225 g dark brown sugar
2 medium eggs, beaten
150 ml natural yogurt
200 g self raising flour
25 g cocoa
1 tsp dr oetker baking powder
0.5 tsp dr oetker bicarbonate of soda
0.5 tsp dr oetker vanilla extract
85 g dr oetker extra dark continental chocolate
115 g butter at room temperature
175 g sieved icing sugar
0.5 tsp dr. oetker vanilla extract
cocoa for dusting
25.5 cm (10 inch) heart shaped tin, greased and base lined
Preheat oven. Break the chocolate into a small bowl and place over a saucepan of simmering water.
Using an electric mixer beat the butter and sugar together in a large bowl until paler in colour.
Mix the eggs and yogurt together; add these to the mixture along with the other ingredients. Beat together for a further 2 minutes.
Place the mixture into the heart shaped tin and bake in the oven for 40 – 45 minutes until sponge is risen and springs back when lightly touched. Cool in the tin for 15 minutes before removing onto a cooling rack.
To make the icing: Melt the chocolate as above. Place the butter into a large bowl and gradually beat in the icing sugar, add the vanilla extract and the melted chocolate and beat until smooth.
Spread the chocolate icing over the top of the cake, running the knife horizontally to make a pattern. Dust with cocoa to serve.