Preparation time is 5minutes
Cook time is 1hours
Total time is 1hours 5minutes
Serve is for 10 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
10
- 3 cup self-raising flour
- 200grams dark choc melts, melted
- 1tablespoons icing sugar
- 200grams butter, softened
- 1 1/2teaspoons vanilla extract
- 250grams raspberries (optional)
- 1teaspoons vanilla bean paste
- 2teaspoons bicarbonate of soda
- 3/4 cup cocoa
- 2 cup natural Greek yoghurt
- 2teaspoons coffee
- 3 eggs
- 2 cup caster sugar
- 2teaspoons vegetable oil
Nutrition per serving
2930kJ / 701Cal
2930 Kilojoules or 701 Calories
34% of daily energy intake*
Protein
11.8grams
Fat
31.5grams
Carbs
91.3grams
Sugars
60.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Preheat oven to 180°C/160°C fan-forced. Grease and line a round 30cm diameter spring form cake tin with baking paper.
Step 2 of 6
Place all ingredients in an electric mixer and mix until mix is smooth and silky. Pour into prepared tin and smooth top. Bake for 1 hour or until skewer inserted into the centre comes out clean. Allow to cool in the tin.
Step 3 of 6
Pour into tin and bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool slightly, before transferring the cake to a wire rack to cool completely.
Step 4 of 6
Meanwhile to make frosting combine yoghurt, icing sugar and vanilla bean paste and gently stir. Spread on top of cooled cake and top with chocolate curls, raspberries and edible flowers if desired.
Step 5 of 6
In a medium bowl combine 1 tsp oil to melted Nestlé Bakers’ Choice Dark Choc Melts and stir until well combined.
Step 6 of 6
Spread chocolate evenly over a clean work surface or marble board and set aside for 15 minutes or until set. Run an ice-cream scoop along the surface of the chocolate to create curls.
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