This is a quick, easy and delicious Chocolate Whizz Cake that is moist and scrumptious. The addition of the honey greek yoghurt just makes it all the more silky and special.
1 free range egg
260g Greek Honey yoghurt
2 dessert spoons cocoa powder
100g soft or melted butter
1 teaspoon baking soda
½ teaspoon vanilla essence
225g self raising flour
½ cup (115ml) boiling hot coffee
- Put the ingredients in your mixing bowl in the order above.
- Whizz (that’s why we call it the Chocolate Wizz Cake) the mixture in your cake mixer, electric mixer or hand wizz for one minute.
- Pour the mix into a greased 20-25cm cake tin and cook for 45 minutes at 160°C
- Once baked, turn your cake out onto a rack and let cool before icing and slicing. We love a deep, all covering chocolate icing for this cake but a dust of icing sugar is just as delish.