Preparation time 10 minutes plus 5 minutes for decorationIngredients:
100g (4oz) soft tub margarine
100g (4oz) caster sugar
2 eggs, beaten
One 150ml (5fl. oz) carton natural yoghurt
75g (3oz) self-raising flour
1 level tsp baking powder
25g (1oz) cocoa powder
Ingredients For the Filling:
2-3tbsp chocolate and hazelnut spread
1tbsp icing sugar
Preparation:
1. Grease two 18cm (7in.) sandwich tins and line the base of both with greased greaseproof paper. Set the oven to 190°C/375°F/Gas Mark 5.
2. Place the margarine, caster sugar, eggs and natural yoghurt together in a large mixing bowl.
3. Sift in the flour, banking powder and coco powder and beat thoroughly until smooth and fluffy.
4. Drive evenly between the prepared tins and bake for 20-25 minutes or until the cakes fell firm to the fingertips. Leave the cakes to cool in the tins, then turn on to a wire rack and peel off the lining paper.
5. Sandwich the cake together with the chocolate and hazelnut spread and dust the top with icing sugar.
This recipe was published in 'Little books of delight Chocolate Cakes - p6'
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