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MethodPreheat oven to 160°C. Grease and line a 23cm (9 inch) cake tin. If using a spring form tin, ensure it has a tight seal as the mixture is very runny.
Cream 125g butter and sugar with an electric beater until pale and fluffy. Add eggs, one at a time, beating well after each addition.
Whisk together water, oil, yogurt, cocoa and vanilla. Sift flour, baking soda and salt together.
Combine the three mixtures and beat on a medium speed for a minute or until smooth.
Pour into cake tin and bake for 40-50 minutes or until a skewer inserted in the centre comes out cleanly.
To make the glaze, heat cream to near boiling point, then pour it over dark chocolate and 1/2 tsp butter. Whisk gently until smooth, dark and glossy.
Turn cake out onto a cake rack and cool completely before pouring over the glaze.
Serve with a generous dollop of EasiYo Natural Unsweetened yogurt on the side and some fresh berries.
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Our next delivery of stock is due in March.
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We sincerely apologise for the current limited availability.