CHOCOLATE TRAY CAKE WITH MARBLED YOGHURT FROSTING

Recipe and imagery by Melanie Lionello (@frommylittlekitchen)


CHOCOLATE TRAY CAKE WITH MARBLED YOGHURT FROSTING

SERVES: 8

DIFFICULTY


INGREDIENTS

Ingredients for cake:

  • 1 cup Procal Greek Yoghurt
  • 2/3 cup extra virgin olive oil
  • 1 cup caster sugar
  • 1 and ¾ cup self-raising flour
  • 3 eggs
  • ½ cup dutch-process cocoa powder

Ingredients for frosting:

  • 1/3 cup frozen berries
  • 1 and ¾ cups Procal Greek Yoghurt

METHOD

  1. Preheat oven to 160 degrees Celsius.
  2. In a bowl, whisk together yoghurt, olive oil and eggs until combined. Add all remaining cake ingredients and mix until just combined. It’s ok if there are a few lumps, they will bake out.
  3. Pour batter into a lined rectangle brownie pan (25cm x 30cm) and bake for 25 minutes, checking that a skewer comes out clean. Turn out and cool completely on a cooling rack.
  4. In the meantime, gently heat the frozen berries in a saucepan for five minutes until soft and syrupy. Add to the bowl with yoghurt and combine only once or twice to create that marbled effect.
  5. Carefully spoon yoghurt onto cake and spread out with the back of a spoon.
  6. Slice and enjoy.

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