Organic cocoa really seems to make a difference in this recipe - it is so flavoursome. If you don't have any plain yogurt to hand, use milk. You can also leave out the orange zest should you prefer. This makes an 8 inch (20 cm) round cake. Line the cake tin with baking parchment.
Author: Edinburgh Foody
Recipe type: Cake
Cuisine: British
Serves: 8 slices
Ingredients
Cake
275 gr butter
300 gr caster sugar
10 ml vanilla essence
5 eggs
260 gr plain flour
75 gr organic cocoa powder
10 gr baking powder
20 ml plain yogurt
Filling
100 gr butter
100 gr icing sugar
25 gr cocoa powder
Zest of one orange or satsuma
Instructions
Cake
Using a electric beater or Kenwood or similar, mix the butter and sugar together until light and fluffy.
Add the vanilla essence.
Beat the eggs and set aside
Sift the flour, cocoa powder and baking powder together.
Turn the mixer back on at a slow speed.
Add a tablespoon of flour mixture, then an equal amount of egg.
Continue to incorporate the flour and egg until all has finished.
Add the yogurt and mix. The mixture is quite loose.
Turn into the tin(s) and bake at 170C until cooked. If using two tins, check after 20 minutes. In a large tin it will take about 40 minutes.
To test whether cooked, check with a thin skewer, it should come out clean.
Allow to completely cool before filling.
Filling
Mix all the ingredients together on a slow speed until all ingredients are smooth. Add a little water or orance juice if it is rather thick.
Spread on top and in the middle of the cake.
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2015/09/10/organic-september-time-to-pickle-bake-and-boil/