Dark and Mysterious Chocolate Cake (for my Valentine)
My February recipe over at the AGA Rangemaster Blog is made with rye flour and yoghurt to produce a deep, dark chocolate cake. It’s lightened up with a fluffy marshmallow icing.
Alluring depths and a fluffy fun side – just right for your valentine?
Cake baked from the heart
Dark and Mysterious Chocolate Cake with fun marshmallow frosting
For the cake:
55g butter
50g caster sugar
50g soft brown sugar (or use all caster sugar)
1 egg
20g self raising flour
35g plain flour
30g rye flour (or use 65g plain flour)
½ tsp bicarbonate of soda
25g cocoa powder
75g vanilla flavoured greek yoghurt (I used Total’s FruYo)
2 tbsp milk
Chocolate chips (optional)
For the icing:
250g butter (room temperature)
500g icing sugar
milk
1 jar marshmallow fluff (213g) from the ‘international’ section of large supermarkets.
Instructions can be found here
Rye and Yoghurt Chocolate Cake
