This cake is so simple to make, my 4 and 5 year old made it today for their aunties birthday, it took an hour to make and about the same to cool.
Perfect as a treat, although looked pretty stunning as a birthday cake with the singing candle that we put on it.
175g self raising flour
175g muscavado sugar
1/2 tsp bicarb
200g butter
100g chopped dark chocolate
3 large eggs
1/2 tsp vanilla
150g pot of natural full fat yoghurt200ml double cream
100ml double cream
100g dark chocolate chopped
30g butter
In a large saucepan allow the butter and chocolate to melt, stir occasionally then leave for 15 minutes until cooled slightly then whisk in the eggs, vanilla and yoghurt, add to this the contents of the flour bowl the put into a prepared greased and lined 2lb loaf tin and place into a preheated oven at 170 Oc for 40 minutes or until a cake tester comes out clean.
Whilst cooling whip the cream until firm peaks are visible
In a small saucepan bring 100ml cream to boil them remove from the heat, add the chocolate and butter and stir it until melted and glossy.
Once cooked allow to cool in the tin for 15 minutes then transfer to a wire rack until completely cool.
With a very sharp knife cut the cake length ways into two pieces to give you a top and a bottom.
Spread the double cream along the bottom half of the cake then set the second cake half on top then add the chocolate topping to the cake and scatter with the remaining half of the chocolate and the packet of malteesers.
Keep in the fridge then remove one hour before eating - & enjoy, we all did!
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