Quick-mix chocolate cake with mocha icing

Quick-mix chocolate cake with mocha icing

Preparation Time 15 minutes
Cooking Time 45 minutes

Ingredients (serves 8)
Melted butter, for greasing
225g (1 1/2 cups) self-raising flour
35g (1/3 cup) cocoa powder
165g (3/4 cup) caster sugar
1 200g container skim milk natural yoghurt
125mls (1/2 cup) water
2 eggs
1 tsp icing sugar mixture, to dust
mocha icing
225g (1 1/2 cups) icing sugar mixture, sifted
1 tbs cocoa powder, sifted
2 tbs milk
2 tsp instant coffee granules


Method
Preheat oven to 180°C. Brush a fluted 22.5cm (top measurement) ring pan with the melted butter to lightly grease.
Sift the flour and cocoa together into a medium mixing bowl. Add the sugar, yoghurt, water and eggs. Use electric beaters to whisk, scraping down the side of bowl once or twice, until just smooth.
Pour the cake mixture into the greased pan and smooth the surface with the back of a spoon. Set aside for 5 minutes. Bake in preheated oven for 45-50 minutes or until a skewer inserted into the centre of the cake comes out clean. Set the cake aside for 5 minutes before turning onto a wire rack to cool completely.
To make the mocha icing, sift the icing sugar and cocoa together into a medium bowl. Bring the milk just to the boil in a small saucepan over medium heat. Remove from the heat, add the coffee granules and stir until they dissolve. Add to the icing sugar mixture and use a wooden spoon to mix until smooth. Pour the icing over the cooled cake and use a metal spatula to quickly spread over the surface. Set aside for 20 minutes or until the icing is set. Dust the cake with icing sugar.

Source
Australian Good Taste
Recipe by Jan Castorina