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Wild Berry & Chocolate Cake
The 'never failing at altitude' yoghurt cake can be given a real boost with a little bit of TLC and imagination. It doesn't take much extra time to make something that really stands out for your guests!
Ingredients (Serves 8-10)
FOR THE CAKE:
1 pot berry flavoured yogurt
1 pot sunflower oil
2 pots of sugar
4 pots of flour
1 sachet baking powder
100g dark or milk chocolate, crushed
100g frozen mixed berries, defrosted and brought to room temperature
FOR THE ICING:
50g wild berries for decoration, defrost and sieve to separate juices
100g icing sugar
1tsp cocoa powder
Preheat the oven to 180°C /gas mark 6
In a large mixing bowl add the yogurt, then use the pot to measure the other ingredients.
Add the oil, sugar, eggs and whisk until smooth.
Now add the flour & baking powder and beat until smooth. Then add the crushed chocolate and stir through well. Finally add in the berries and fold in gently.
Place mixture into a lined cake tin and place into the centre of the oven for 25 to 30 minutes or until cooked. Insert a sharp knife into the centre of the cake, if it comes out clean the cake is cooked.
Let the cake cool before icing.
For the icing, sieve icing sugar and cocoa into a bowl and add some of the berry juice. Mix until you have the right consistency (add a splash of water if needed) - and ice cake. Sprinkle extra icing sugar over defrosted berries and mix gently (so as not to break up) and pour these over the top of the cake.
Grate chocolate over the finished cake.