Chocolate yoghurt easter cake

Ingredients

1 1/2 cups self-raising flour
1/2 cup cocoa
1 cup brown sugar
1/4 cup raspberry jam
1/2 cup natural yoghurt
3 eggs
200g melted butter
50g dark chocolate
40g butter
Small Easter eggs

Method

Step 1

Preheat oven to 160°C. Grease and line a 20cm round cake pan. Combine 1 1/2 cups self-raising flour, 1/2 cup cocoa and 1 cup brown sugar. Stir in 1/4 cup raspberry jam, 1/2 cup natural yoghurt, 3 eggs and 200g melted butter.

Step 2

Pour the mixture into the pan and smooth the surface. Bake for 1 hour 10 minutes or until a skewer comes out clean when inserted. Set aside to cool in the pan before transferring to a wire rack to cool completely.

Step 3

Melt 50g dark chocolate and 40g butter in a saucepan until smooth. Set aside to thicken slightly. Pour the icing over the cake and leave to set. Decorate with small Easter eggs.