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
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.