Ingredients

140g butter, plus extra for the tin

175g golden caster sugar

2 eggs

225g self-raising wholemeal flour

50g cocoa powder

¼ tsp bicarbonate of soda

250g natural yogurt

To decorate

300g golden icing sugar, sieved

2 tbsp cocoa powder, sieved

1 tbsp butter, melted

3-4 tbsp boiling water

50g each white, plain and milk chocolate, broken into squares

Method

STEP 1

Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 18 x 28cm cake tin or tray. Put the butter and sugar into a bowl; beat together with electric hand beaters until light and fluffy. add the eggs a little at a time, beating well between each addition.

STEP 2

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