Chocolate Cake

Who cares if a moment on the lips is a lifetime on the hips

Want to make a chocolate cake with a difference? Use Bulgarian Yoghurt for a moist tasting experience!  Described as delicious, divine and definitely seconds, this very easy to make treat is a feast for the eyes and tongue.  

‘Magimix' Chocolate Cake
Courtesy of Hope family recipes

2 cups Castor Sugar
3 Eggs
½ cup Oil
2 cups Flour
½ cup Cocoa
1½ tsp Bicarbonate Soda
2 tsp Baking Powder
¼ tsp Salt
1 ½ cups Bulgarian Yoghurt
1 tsp Vanilla Essence

Icing:
Icing Sugar
Butter
Warm Water
Cocoa
Vanilla Essence

Optional:
Jam | Cream (on the bottom layer)
Liqueur (sprinkle this on top of each cake while hot so that it soaks in)
Sprinkles, Flakes, etc (on the top layer)

Beat sugar and eggs until smooth (preferably with an electric beater) and fold in the oil.  Add all dry ingredients and mix.  Fold in the sour milk and vanilla essence.  Use Spray and Cook or butter to wipe out your baking tins (best to use two round baking tins).  Bake at 170 degrees for 35 minutes.  Remove from the oven and cool for 5 minutes, then remove from tins onto cake racks.  Ice and decorate once cool.

Variations:  Coffee cake will require no cocoa, additional ½ cup of flour and ½ cup of ready-made coffee.  Also replace the cocoa in the icing sugar with ½ cup of ready-made coffee.


For more inspired recipes, be sure to check out our Recipes Section.

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