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Sinking chocolate cake



125 grams butter  (room temperature)
1 1/2 cups castor sugar
2 eggs (room temperature)
1 teaspoon vanilla
120 grams quality dark chocolate
100 millilitres natural yoghurt
1 3/4 cups self raising flour

icing sugar for dusting




  • Preheat the oven to at 170ºC (fan-forced).

  • Melt chocolate in a double-boiler and set aside to cool a little.

  • Cream butter until pale and fluffy. Add sugar and continue to cream for a few minutes.

  • Gradually add the eggs and vanilla.

  • Add the yoghurt, cooled melted chocolate and sieved flour.

  • Pour batter into a 20(ish) centimetre spring-form tin lined with baking paper on the bottom.

  • Bake for 30-40 minutes. The cake will sink in the middle when you take it out of the oven. 

  • Best served still warm, dusted generously with icing sugar.


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