Honey, chocolate and yoghurt cake recipe Recipe

Proudly supported by

There’s a reason this cake recipe is on of Karen’s favourites. Sure, it’s delicious, but it’s also easy to make with just a bowl and whisk. No fancy machinery required! Karen used dark chocolate, but depending on how sweet your tooth is, you could use milk or white chocolate instead. The sliced vanilla bean on top imbues the cake with a lovely aroma, but the icing on the cake – pardon the pun – is a large drizzle of honey while it’s still warm. So good!

Ingredients

140g plain flour

140g self-raising flour

1 tsp baking powder

½ tsp sea-salt flakes

2 free-range eggs

140g honey, plus extra , for drizzling (optional)

280g unsalted butter, melted, cooled

170g plain yoghurt

½ cup caster sugar

100g good -quality dark chocolate buttons

1 vanilla bean, finely sliced on an angle

Method

Preheat oven to 175°C fan-forced (195°C conventional). Grease and line a 20cm square baking tin with baking paper.
Sift flours, baking powder and salt into a bowl.
Whisk eggs in a separate bowl until light and fluffy, then add honey, butter, yoghurt and sugar. Whisk together well, then gently fold in flour mixture and chocolate buttons.
Pour mixture into prepared tin and arrange vanilla bean slices over the top. Bake for 45 minutes, or until a skewer inserted into centre comes out clean. Cool in tin for 5-10 minutes. Turn out onto wire rack to fully cool. Serve cake with an extra drizzle of honey, if desired.

Karen Martini

Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.

Treat yourself to a subscription-Save up to 25%

Plus, your chance to win

Subscribe Now

Ingredients

Method

Treat yourself to a subscription-Save up to 25%

Magazine Subscription Offer