Ingredients :
- 245 grams plain flour
- 1 cup brown sugar (or granulated sugar if you prefer)
- 1 teaspoon baking soda
- 10-12 tablespoons unsweetened cocoa powder
- 1/2 teaspoon salt
- 5 tablespoons ground carob
- 400 grams firm yoghurt (not as watery as buttermilk but not as firm as greek yoghurt either)
- 300 ml water
- 200 grams baking chocolate (for the frosting)
- 2 tablespoons milk (for the frosting)
Method :
- Combine dry ingredients in a bowl (flour, sugar, baking soda, cocoa, salt and carob). Whisk thoroughly
- Combine wet ingredients in a separate bowl (yoghurt and water). Whisk thoroughly
- Slowly add wet ingredients to the dry ingredients. Mix until just combined
- Pour the batter in a round 25 cm cake pan that"s been greased and lined with parchment paper. Bake for 25-35 min in a 180°C oven
- Make the frosting: combine chocolate and milk in a bowl. Microwave until melted at 30 second intervals, stirring each time. Let cool a bit then pour over the cake. Refrigerate until firm
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