This cake is mixed and made in a saucepan - how easy is that! It's best eaten on the same day, or within two
- Cooking Time Prep 20 mins
Cook 50 mins - Skill Level Easy
- Servings Serves 8
Kcalories
645
Protein
9g
Carbs
60g
Fat
43g
Saturates
24g
Fibre
2g
Sugar
32g
Salt
1.05g
- 200g butter, plus extra for greasing
- 100g dark chocolate (use one that's 70% cocoa solids), broken into chunks
- 150g pot natural yogurt
- 1 tsp vanilla extract
- 3 large eggs
- 250g self-raising flour
- 175g dark muscovado sugar
- ½ tsp bicarbonate of soda
- For the topping
- 100ml double cream
- 1 tbsp butter
- 100g dark chocolate, chopped
- Heat oven to 190C/fan 170C/gas 5 and make sure there's a shelf ready in the middle of the oven. Butter a large loaf tin (about 20cm long, measured from the top edge), then cut a strip of baking paper a few inches longer than the total length of the base and the two shortest sides. Press it into the tin. (When your cake's ready, you can use the paper 'wings' at either end to help lift it out.)
- Put the butter and chocolate in a large saucepan and heat very gently until melted, stirring now and again. Cool for 5 mins, then use a whisk to mix in the yogurt and vanilla, then the eggs and a pinch of salt.
- Mix the flour, sugar and bicarbonate of soda in a large bowl, squishing any big lumps of sugar with your fingers, then stir into the chocolate mix in the saucepan until even. Pour or spoon into the tin, then bake for 45 mins until risen and shiny (and probably with a nice crack along the length). Test if it's ready by poking a skewer into the middle of the cake (see tip, below). Cool in the tin for 15 mins, then turn out and cool completely on a wire rack.
- Put the cream into a small saucepan, bring to the boil, then add the butter and half the chopped chocolate. Take off the heat and leave to melt. Stir until smooth and shiny, then spoon over the cake. Scatter with the rest of the chopped chocolate and serve.
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