Ingredients
Serves: 20
- 2 cups (440g) sugar
- 2 large eggs
- 1 cup plain yoghurt
- 3/4 cup cocoa powder
- 200g butter (softened not melted)
- 2 tsp baking soda
- 1½ tspn. Vanilla Essence
- 1/4 tsp salt
- 3 cups Self raising (375g) Flour
- 1 cup boiling strong coffee
- For the Mousse
- 90g butter
- 300g dark chocolate
- ½ cup cream
Directions
Preparation:15min ›
Cook:1hour ›
Extra time:45min ›
Ready in:2hours
- To make the cake; put all ingredients into a large electric cake mixer bowl in the order given.
- Beat on medium for 30mins. Then scrape down bowl and then beat for 1 min.
- Turn into a greased and lined 23cmX 33cm. tin or 2 large sponge tins.
- Bake at 160 deg C for approx 40-50mins, if baking in large tin, or 25- 30 mins for 2 Sponge tins (depending on size of tins).
- When cold, ice with Chocolate Mousse.
- To make the chocolate mousse; melt all ingredients over a low heat in a small saucepan. Stir until well combined.
- Then cool in fridge. When cool beat 4 mins. Then refrigerate until firm enough to spread over the top of the cake.
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Reviews and Ratings
Global Ratings:
(6)
Reviews in English (7)
Altered ingredient amounts. 2 cake tins were used and whipped up some cream to fill the middle with about a tablespoon of the icing mixture. In a fan-forced oven both cakes took about 35 mins. - 04 Aug 2009
made this cake for my daughters birthday, it's easy to make but does take sometime however it's is definately worth it as it is just delicious and very rich. I've got a few friends who want me to make the cake for there birthday so it's a winner! - 03 Nov 2009
By my own rules, I don't bake cakes as they don't turn out so well. This cake however, was so easy and turned out absolutely perfectly. By all reports of those who ate it, they all thought it was bought!! - 04 Aug 2009
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