Ingredients
The following ingredients have 8 Servings
- 110 g Butter, Softened ((1/2 Cup))
- 3/4 Cup Caster Sugar
- 2 Large Eggs, (Lightly Beaten)
- 1 and 1/4 Cups Greek Yoghurt
- 1/2 Cup Cocoa
- 1 Cup Self-Raising Flour
- 1/4 tsp Baking Soda
- 160 g Butter, Softened ((2/3 Cup))
- 2/3 Cup Cocoa
- 4 Cups Icing Sugar
- 2 Tbsp. - 1/4 Cup Milk
- 2 Packets Chocolate Pudding Mix ((140g))
- 100 g Dark Chocolate
- 100 mL Cream
Instruction
- Preheat the oven to 180°C (350°F) and grease a 22cmx22cm square cake tin.
- Place the butter, eggs, sugar and greek yoghurt until smooth and creamy.
- Sift in the self-raising flour, baking soda and cocoa.
- Stir until everything is just combined.
- Place in the baking tin and place in the oven for 25 minutes.
- When a skewer inserted in the middle comes out clean it is cooked.
- Allow the cake to come to room temperature before taking the end of a wooden spoon and poking holes all through the top of the cake.
- Make up the chocolate pudding mixes according to the instructions and spread them over the cake.
- Lightly tap the cake on the bench a few times to ensure the pudding gets into all the little holes.
- Place it in the fridge to set for at least an hour.
- While the cake is setting prepare the chocolate buttercream and ganache.
- For the buttercream, place the butter in a bowl and beat until smooth.
- Add in the cocoa and slowly add the icing sugar one cup at a time.
- If the mixture is too stiff add some milk one tablespoon at a time until you have thick spreadable consistency.
- For the chocolate ganache, place the cream in a saucepan over a medium heat.
- Bring it nearly to the boil before taking off the heat and pouring over top of the chocolate.
- Stir them together until you get a smooth, glossy ganache.
- Take the cake out of the fridge and spread over the chocolate buttercream.
- Drizzle over the chocolate ganache, slice into pieces and serve!
