This is an easy cake to make and a twist on the famous cheese cake! The base is very hard and chewy and the topping is creamy and fresh.
1.Preheat oven to 180. Then mix together the butter and caster sugar together in a medium bowl until the mixture is smooth. Then add the plain flour and rolled oats.
2.Place this mixture into a lined baking tray around 6 inches in diameter. Then place it in the oven for around half an hour (make sure to check on it in between these times!) Place a metal sppon in hot water and then use the back of it to the smooth the mixture out in the tin.
3.Whilst the cake is cooking start the topping. Mix together in a small bowl using a fork the greek yoghurt and nutella. The add the icing sugar and custard powder until the mixture is smooth and lump free.
4.Brake the dark chocolate into small pieces and place in a small glass bowel. Place the bowel over a small pan with hot water in it over a medium heat. Wait until the chocolate melts which should take 3 minutes (make sure not to burn it)
5.Then mix the melted chocolate in with the yoghurt mixture and put it to the side.
When your cake looks flapjack-like and is a golden brown colour (don't be alarmed if it looks very squishy or is frothing, it will stop) take it out of the oven and place it in its tray in a cooling rack until it is completely cool
6.Once cool flip the cake over on to the cooling rack, top side facind down. Remove the baking parchment as it will be very oily from the butter. Cut out fresh baking parchment, place in on to of the cake and flip the cake back into the tray.
7.Spread the yoghurt mixture on to the cake and place in the oven until serving (leave at least an hour until serving)
If able to put it in the freezer 20 minutes before serving so that it tastes extra fresh!
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