Chocolet Cack

Preparation Time :20 Min

Cook Time : 40 Min

Total Time : 1 Hr 0 Min

245 grams plain flour-1 cup brown sugar (or granulated sugar if you prefer)-1 teaspoon baking soda-10-12 tablespoons unsweetened cocoa powder-1/2 teaspoon salt-5 tablespoons ground carob-400 grams firm yoghurt (not as watery as buttermilk but not as firm as greek yoghurt either)-300 ml water-200 grams baking chocolate (for the frosting)-2 tablespoons milk (for the frosting)

1.Combine dry ingredients in a bowl (flour, sugar, baking soda, cocoa, salt and carob). Whisk thoroughly 2.Combine wet ingredients in a separate bowl (yoghurt and water). Whisk thoroughly 3.Slowly add wet ingredients to the dry ingredients. Mix until just combined 4.Pour the batter in a round 25 cm cake pan that's been greased and lined with parchment paper. Bake for 25-35 min in a 180°C oven 5.Make the frosting: combine chocolate and milk in a bowl. Microwave until melted at 30 second intervals, stirring each time. Let cool a bit then pour over the cake. Refrigerate until firm