Ingredients
For the cake base:
25g cocoa powder sifted
50g dark muscovado sugar
125ml boiling water
63g unsalted butter, extra for greasing
75g caster sugar
1 tsp vanilla extract
1 large egg, beaten
113g plain flour, sifted
¼ tsp baking powder
¼ tsp bicarbonate soda
For the mousse:
500g FAGE Total
50g Stevia sugar sweetener
250g milk chocolate, melted
For the drizzle topping:
75g white chocolate, melted
75g dark chocolate, melted
Mini chocolate eggs, to decorate
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Steps
- Pre-heat the oven, 180°C / 350°C / Gas Mark 4. Line an 8 – 10 inch loose bottom cake tin with parchment paper.
- Place the cocoa powder and dark muscovado sugar in a large bowl and whisk in the boiling water. Set aside.
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Cream the butter and caster sugar together in a separate bowl until pale, light and fluffy.
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Add the vanilla extract and egg to the creamed butter and sugar, mix in the flour, baking powder and bicarbonate soda.
- Fold the cocoa mixture into the creamed butter and sugar mixture.
- Pour the mixture into the cake tin and bake in the oven for approximately 30 minutes.
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To make the mousse, whisk the Stevia with the yoghurt and fold in the melted milk chocolate.
- Spread the mousse onto the cooled chocolate cake in the tin and refrigerate for a minimum of 2 hours.
- Remove the cake from the tin and drizzle with melted white and dark chocolate and decorate with mini eggs.
