Chocolate Cake
A classic chocolate cake is always a crowd pleaser. Our recipe uses oil and yoghurt instead of butter or margerine and it makes a delicious moist and light cake.
Serves 6-8
Ingredients
100ml littleseed Rapeseed Oil
50g cocoa powder
100ml hot water
100g plain yogurt
3 eggs
175g self raising flour
125g granulated sugar
125g brown sugar
Method
Pre-heat your oven to 170C or 325f, then grease and line an 8 inch baking tray.
In a bowl mix together the cocoa powder, hot water and the littleseed Cold Pressed Rapeseed Oil.
Next mix in the yoghurt and eggs.
In a separate large bowl, whisk together the flour and both sugars.
Now add the wet mixture into this bowl and mix everything together until you get a smooth mixture.
Pour the mixture into the baking tray and bake for around 45 minutes, or until a fork inserted into the middle of the cake comes out clean.
Prep Time
10 minutes
Cooking Time
45 minutes
Recipe Notes
There are so many ways to serve this cake, it’s delicious with just a dusting of icing sugar or it can be topped with chocolate buttercream. Alternatively warm a slice in the microwave for a few seconds and pour on some cream for a decandent dessert.