White Chocolate and Yoghurt Cake Recipe

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

• Preheat oven to moderate 180^oC. 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.