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
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Preheat oven to 175°C fan-forced (195°C conventional). Grease and line a 20cm square baking tin with baking paper.
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Sift flours, baking powder and salt into a bowl.
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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.
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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.