Chocolate Yoghurt Cake
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 180 g fat-free Greek yoghurt
- • 170 g self-raising flour
- • 60 g granulated sweetener
- • 60 g caster sugar
- • 40 g reduced-fat spread
- • 40 g cocoa powder
- • 3 medium eggs
- • 100 g reduced-fat cream cheese
- • 1 tbsp low-calorie chocolate syrup
- • 40 g icing sugar
Preparation Steps
Preheat the oven to 160ºC and line a 24cm x 13cm loaf tin with non-stick baking paper.
To a mixing bowl, add the yoghurt, flour, sweetener, caster sugar, spread, cocoa powder, and eggs. Using an electric mixer, whisk for 2 minutes until light, thickened, and creamy.
Scrape the mixture into the lined tin and roughly spread out the top.
Cook for 40-45 minutes — until a skewer inserted into the centre comes out clean.
While the cake is cooking, add the cream cheese, low-calorie chocolate syrup, and icing sugar to a small bowl. Mix until smooth, then set aside in the fridge.
Allow the cake to cool to the touch, then place onto a wire rack to cool completely.
Spread the cream cheese frosting on-top of the cake, then slice into 12, and serve.