White Chocolate and Yoghurt Cake Recipe

White Chocolate and Yoghurt Cake Recipe

Ingredients : Makes one 20cm round cake

125 g

1/2 cup

2

1 teaspoon

100 g

1/2 cup

1 1/2 cup

 

White Chocolate Topping

125 g

60 g

2 tablespoons

Unsalted butter

Caster sugar

Eggs, lightly beaten

Imitation vanilla essence

White chocolate, coarsely chopped

Plain or vanilla yoghurt

Self-raising flour

 

 

Cream cheese, softened

White chocolate, melted

Plain yoghurt

Method :
  • Preheat oven to moderate 180oC. Brush a deep, 20cm round cake tin with melted butter or oil. Line base and side with paper, grease paper.
  • Using electric beaters, beat butter and sugar in small mixing bowl until light and creamy. Add eggs gradually, beating thoroughly after each addition. Add essence, beat until combined.
  • Place chocolate in glass bowl. Stir over barely simmering water until melted, remove from heat.
  • Transfer butter mixture to large mixing bowl, add chocolate and yoghurt.
  • Using a metal spoon, fold in sifted flour. Stir until just combined and the mixture is almost smooth.
  • Pour mixture into prepared tin, smooth the surface.
  • Bake for 40 minutes or until skewer comes out clean when inserted in centre of cake.
  • Stand cake in the tin 15 minutes before turning onto wire rack to cool.
  • To make the White Chocolate Topping : Using electric beaters, beat cream cheese in small mixing bowl until light and creamy. Add chocolate and yoghurt, beating 5 minutes or until mixture is smooth and fluffy.
  • Spread icing completely over cake using a flat-bladed knife. Decorate cake with white chocolate curls.

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