This is a super soft chocolate cake, and it makes really good muffins too.
You will need:
Stand mixer with a balloon whisk or hand mixer
Muffin cases or 20cm loose bottomed cake tin
Prep time: 30mins
Cook time: 90mins
1 x cup soft brown sugar (tightly packed)
1x cup caster sugar
½ cup vegetable oil
½ cup yoghurt
1 x teaspoon vanilla extract
1 x cup cocoa powder
1x teaspoon baking powder
1 ½ teaspoon bicarbonate soda
2 x cups of plain flour
1 x cup warm water
Preheat the oven to 180 degrees Celsius.
Grease and line your cake tin or place the muffin cases in your muffin tins – this recipe will make about 8 giant muffins
Add the sugars and oil to the bowl of a stand mixer. Whisk on medium until a paste is formed. Add the yogurt and continue to mix.
Add the remaining ingredients and whisk until combined. The batter should be smooth and chocolatey.
Transfer the batter into your cake tin or divide between your muffin cases. Place in the centre of your oven and bake for 20 minutes. Do not open the door during this time. Your muffins/ cake will collapse, and it will be your fault. After 20 minutes, check to see if they are cooked by gently testing the tops of them with a finger. If they are springy to touch, they’re done, if not, leave for another 4 minutes and repeat.
Leave to cool and decorate with chocolate butter icing or fresh cream.
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