Yogurt Chocolate Marble Cake

Name: Yogurt Chocolate Marble Cake
Ingredients: 125g butter, softened; 180 g (3/4 cup) sugar; 2 egg yolks; 2,5 ml (1/2 teaspoon) bicarbonate of soda; 125 ml (1/2 cup) natural yogurt; 250 g (1 cup) cake flour; 2,5 ml (1/2 teaspoon) baking powder; pinch of salt; 3 egg whites; 5 ml (1 teaspoon) vanilla essence; 100g milk chocolate; 30 ml (2 tablespoons) milk; caramel and coconut topping:; 60 ml (4 tablespoons) butter; 125 ml (1/2 cup) sugar; 45 ml (3 tablespoons) cream; 125 ml (1/2 cup) coconut; 2,5 ml (1/2 teaspoon) vanilla essence

This rich, moist cake, marbled with chocolate and topped with caramel and coconut cream is a favourite at tea time.

Published 19 October 2021

Method

Preheat oven to 180 °C (350 °F). Grease a 20 cm springform cake tin
Cream the butter and sugar. Add the egg yokes, one at a time, mixing well after each addition.
Dissolve the bicarbonate of soda in the yogurt and add to the butter mixture.
Sift the dry ingredients together and fold into the butter mixture.
Beat the egg whites until stiff and fold into the mixture. Spoon the batter into the prepared cake tin.
Melt the chocolate and the milk over boiling water and stir until smooth. Spoon over the batter in the cake tin. Bake the cake for 40 to 60 minutes until a skewer inserted into the centre of the cake comes out clean. Remove the cake from the oven.
Make the topping. Place the butter, sugar and cream in a saucepan and heat until the sugar dissolves. Add the coconut and vanilla essence and mix well.
Spoon the topping over the cake and grill in the oven until it starts to caramelize. Cool the cake in the cake tin and remove when cold. Serve the cake at room temperature.