With numerous health benefits from the Meredith Dairy Natural Sheep Milk Greek Yoghurt, be sure to indulge in a rich and decadent cake, without the guilt. The raspberry jam intertwined with dark chocolate provides for a mouth watering experience. Topped with chocolate icing and decorated with Easter eggs, this cake will please all ages.
Serves 12 people
1 1/2 Cups Self-Raising Flour
1/2 Cup Cocoa
1 Cup Brown Sugar
1/4 Cup Raspberry Jam
1/2 Cup Meredith Dairy Sheep Milk Greek Yoghurt
200g Melted Butter
50g Dark Chocolate
Easter Eggs for Decoration
Combine flour, cocoa and brown sugar in a large bowl. Add butter, eggs, yoghurt and raspberry jam, mix well.
Transfer to a 20cm greased baking tray.
Bake at 160 degrees Celsius for one hour.
Once baked, melt dark chocolate and butter over a double boiler.
Pour over the cooler cake. Allow it to set, then decorate with Easter eggs.