Recipe courtesy of Irish Yogurts Clonakilty.
Ingredients
- 150g Greek style natural live yogurt
- 150 ml sunflower oil
- 3 eggs
- 275g plain flour
- 185g caster sugar
- ½ teaspoon baking powder
- 35g cocoa powder sifted
Icing:
- 125g half fat crème fraîche
- 125g chocolate
Decorate:
Easter eggs
Method
- Line a 23cm spring form tin.
- Preheat the oven to 180c Put all the cake ingredients into a bowl and mix until the smooth, pour into the prepared tin, make a slight hollow with a back of a spoon in the centre of the cake.
- Bake for 35 minutes in the pre heated oven. Allow to cool.
- As the cake is cooling place the creme fraiche and chocolate drops in a heat proof bowl over a pan of simmering water and stir until the chocolate is melted – set aside until cooled.
- Spread the icing over the cake and decorate with mini Easter eggs.
