Pre-heat oven to 180 degrees Celsius.
TO MAKE THE CHOCOLATE BATTER:
Combine all the dry ingredients in a bowl and mix well with a whisk. Be sure to sift the cocoa.
Combine all the wet ingredients in a separate bowl and mix well.
Add all the wet ingredients to the dry ingredients and whisk well until all combined. Set aside.
TO MAKE THE VANILLA BATTER:
Combine all the dry ingredients in a separate bowl and mix well using a clean whisk.
Add all the wet ingredients to a separate bowl and whisk well.
Combine all the wet ingredients to the dry ingredients and whisk well.
TO ASSEMBLE THE CAKE:
Using a silicone loaf tin, approximately 22cm L x 905cm W x 6cm D, spoon in half the chocolate batter on the base and level out using the back of the spoon.
Spoon in all the vanilla batter evenly on top of the chocolate batter and smooth over using the back of a spoon.
For the final layer, spoon over the remaining chocolate batter and again smooth it out using the back of the spoon.
Tap the base of the tin against the bench to get rid of any air bubbles. Place into the oven and cook for approximately one hour. Once cooked, remove from the oven and allow to cool in the tin.
TO MAKE THE YOGHURT ICING:
Place all the ingredients into a mixing bowl and mix well using a clean whisk, until well combined. Place in the fridge until ready to use.
Once the cake has cooled, remove it from the baking tin and place on a cake platter. To ice, spoon over the yoghurt icing and smooth out using a butter knife.
Cut into eight pieces using a serrated knife. This cake stores well in the fridge for up to a week.
Only half a portion per slice, or 7.3g.
g.