A yes for all chocoholics! The yogurt gives the cake a fudgy soft texture which just makes it melt in your mouth!


  • 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  baking powder
  • 0.5 tsp bicarbonate of soda
  • 0.5 tsp vanilla extract
  • icing:
  • 85 g  extra dark continental chocolate
  • 115 g butter at room temperature
  • 175 g sieved icing sugar
  • 0.5 tsp vanilla extract
  • cocoa for dusting
  • 25.5 cm (10 inch) heart shaped tin, greased and base lined


  1. Preheat oven. Break the chocolate into a small bowl and place over a saucepan of simmering water.
  2. Using an electric mixer beat the butter and sugar together in a large bowl until paler in colour.
  3. Mix the eggs and yogurt together; add these to the mixture along with the other ingredients. Beat together for a further 2 minutes.
  4. 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.
  5. 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.
  6. Spread the chocolate icing over the top of the cake, running the knife horizontally to make a pattern. Dust with cocoa to serve.

This recipe is courtesy of Dr. Oetker