- Megan Howard
Preheat the oven to 160°C (140°C fan bake). Grease a 22cm round cake tin (7.5cm deep) and line the base and sides with baking paper.
Mix together in a big bowl the self-raising flour, baking soda, brown sugar, castor sugar and cocoa powder. Mix to separate any lumps.
In a separate bowl, beat the eggs and yoghurt together.
Melt the chocolate and the butter in a bowl over hot water or, alternatively, in the microwave. (See tips on melting chocolate on page 26.)
Mix the instant coffee with the hot water and add to the melted chocolate and butter.
Pour both the melted chocolate and the egg mixtures into the flour mixture. Stir until you have a smooth, quite runny consistency. Do not over-mix.
Pour the cake batter into the tin and bake for 40 minutes or until a skewer pushed into the centre of the cake comes out clean. Leave to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely.
When the cake is cold, either dust with icing sugar and serve with a dollop of whipped cream or yoghurt or, for special occasions, top with ganache.
Place the chocolate into a heat-proof bowl.
Heat the thickened cream and sugar in a saucepan until nearly boiling. Take off the heat and pour over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Pour over the top of the cake.