This cake was discovered by my mum and it is awesome! I took over the recipe and slightly modified it to make it lighter but it is still (oh yes, it is!) a chocolate cake.  I’m sharing it with you because I’m a selfless person who believes that chocolate cake is like a little black dress – a classic that everyone loves. Also, because I want you to mention me every time you talk about this cake.

It is a 30-minute sweet venture and your friends will be asking for the recipe like it’s nobody’s business.

Serves 16 – 20 
(or 6 – 7 in our house)

2 cups of natural yoghurt
2 cups of light brown sugar (or demerara)
1 cup of semolina flour
1 cup of plain flour
1/3 cup of oil
2 tsp of bicarbonate of soda
2 tbsp of cocoa powder
Handful of crushed nuts (pecans, walnuts or hazelnuts), optional

Combine both flowers, sugar, cocoa powder, bicarbonate of soda and mix well. Add oil and yoghurt to dry ingredients and whisk until well combined. Pour the mixture into a well-greased 9×13 baking pan, sprinkled with a little bit of flour and bake it in a preheated oven at 200C (390F) degrees for 25 minutes. Start checking after 20 minutes, the cake should be soft but not wobbly.

While the cake is in the oven, take a medium pan, put it on a low heat and make a smooth glaze by adding

10 tbsp of light brown (or demerara) sugar
10 tbsp of milk
100g of butter (about 1/2 of a cup)
100g of plain or milk cooking chocolate

When the cake is ready, take it out of the oven, pierce it with a fork or a knife in two dozen places and pour the hot glaze over it. Leave it to cool for a couple of hours, ideally. In our house, the cooling time varies between 15 minutes and 2 hours depending on how long the kids (read: I) can wait. Serve with vanilla ice cream or cream topping.

Let me know how much you like it (wink).