Recipes

Method

Preheat oven to 180C fan forced.

Grease and line 2 x 18cm round cake tins.

Cream butter and sugar in an electric mixer until light and fluffy. Add eggs, one at a time and continue to mix until combined. Add yoghurt, vanilla, lemon zest and juice and mix. Add flour and bicarb and gently fold through.

Divide mixture between cake tins and smooth the surface. The mixture will be quite firm.

Bake for 30-35 minutes, or until cake is cooked through.

Allow to cool, then remove from tin. Carefully cut each cake horizontally and set aside. To make the frosting, whip butter and icing sugar for 7 minutes until fluffy. Add melted chocolate, vanilla, yoghurt and cream. Continue to whisk until thick. Place frosting in fridge for 30 minutes to thicken.

To assemble the cake, sandwich the layers with some of the frosting then cover the cake with remaining frosting.