Serves 8
7oz butter, plus extra for greasing
4oz dark choc, broken into chunks
150g pot natural yoghurt
1 tsp vanilla extract
3 eggs
9oz self raising flour
6oz dark muscovado sugar
1/2 tsp bicarbonate of soda
Topping
100ml double cream
1 tbsp butter
4oz dark choc, chopped
Heat oven to 190, 170 fan, gas mark 5 and make sure there's a shelf positioned in the middle of the oven. Butter a large loaf tin (about 20cm long, measured from the top edge), the cut a strip of baking paper a few inches longer than the total length of the base and the two shortest sides. Press it into the tin. (When your cake is ready, you can use the paper 'wings' at either end to help lift it out).
Put the butter and choc in a large saucepan and heat very gently until melted, stirring now and again. Cool for 5 mins, then use a whisk to mix in the yoghurt and vanilla, then the eggs and a pinch of salt.
Mix the flour, sugar and bicarb of soda in a large bowl, squishing any big lumps of sugar with your fingers, then stir into the choc mix in the saucepan until even. Pour or spoon into the tin, then bake for 45 mins until risen and shiny (and probably with a nice crack along the length). Test if it's ready by poking a skewer into the middle of the cake. Cool in the tin for 15 mins, then turn out and cool completely on a wire rack.
Put the cream into a small saucepan, bring to the boil, then add the butter and half the chopped choc. Take off the heat and leave to melt. Stir until smooth and shiny, then spoon over the cake. Scatter with the rest of the chopped choc and serve.
7oz butter, plus extra for greasing
4oz dark choc, broken into chunks
150g pot natural yoghurt
1 tsp vanilla extract
3 eggs
9oz self raising flour
6oz dark muscovado sugar
1/2 tsp bicarbonate of soda
Topping
100ml double cream
1 tbsp butter
4oz dark choc, chopped
Heat oven to 190, 170 fan, gas mark 5 and make sure there's a shelf positioned in the middle of the oven. Butter a large loaf tin (about 20cm long, measured from the top edge), the cut a strip of baking paper a few inches longer than the total length of the base and the two shortest sides. Press it into the tin. (When your cake is ready, you can use the paper 'wings' at either end to help lift it out).
Put the butter and choc in a large saucepan and heat very gently until melted, stirring now and again. Cool for 5 mins, then use a whisk to mix in the yoghurt and vanilla, then the eggs and a pinch of salt.
Mix the flour, sugar and bicarb of soda in a large bowl, squishing any big lumps of sugar with your fingers, then stir into the choc mix in the saucepan until even. Pour or spoon into the tin, then bake for 45 mins until risen and shiny (and probably with a nice crack along the length). Test if it's ready by poking a skewer into the middle of the cake. Cool in the tin for 15 mins, then turn out and cool completely on a wire rack.
Put the cream into a small saucepan, bring to the boil, then add the butter and half the chopped choc. Take off the heat and leave to melt. Stir until smooth and shiny, then spoon over the cake. Scatter with the rest of the chopped choc and serve.
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