Baked to perfection with rich and creamy toffee yogurt, this Toffee and Chocolate Yogurt Cake is the perfect way to share the best of both worlds.
Ingredients
Cake
- 1 x 125g Llaeth Y Llan Toffee Yogurt
- 210g Plain or All-Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 150g Caster Sugar
- 2 x Large Eggs
- 1 tsp Vanilla Extract
- 110ml Rapeseed Oil
Chocolate Crumb Topping
- 50g Caster Sugar
- 2 tsp Coco Powder
- 1 tbsp Melted Butter
Sugar Drizzle
- 50g Icing Sugar
- 1-2 tbsp Milk
Instructions
- Preheat oven to 180C. Grease and line an 8″ cake tin with baking paper.
- In a large mixing bowl, add flour, baking powder, baking soda, salt, sugar, and apple. Stir briefly to combine.
- In a separate bowl, add the eggs, vanilla extract, rapeseed oil, and yogurt. Mix briefly to break up the egg yolks.
- Add the wet ingredients to the dry ingredients and gently mix with a wooden spoon until combined. Be careful not to over-mix. Spoon the batter into the prepared tin.
- To make the chocolate crumb topping, combine the coco powder, sugar, and butter. Mix together until lumpy and wet. Sprinkle this over the cake batter.
- Bake the cake for approximately 30-35 mins. Insert a skewer into the middle and check it comes out clean.
- Transfer the cake to a wire rack to cool.
- To make the glaze, mix together the icing sugar and milk. Stir until smooth. Drizzle this over the cake once it has cooled.
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