What You’ll Need: 

• 25g cocoa powder, sifted       
• 3 tbsp water, hot
• 225g margarine           
• 225g caster sugar
• 300g self raising flour           
• 2 tsp baking powder
• 4 eggs               
• 2 tbsp natural yoghurt

For the icing:

• 150g dark chocolate
• 100g double cream
• 100g natural yoghurt
• Sweets to decorate

What to do:

1.Pre-heat the oven to 180°C/Gas mark 4. Grease and line a small tray bake tin.

2. Measure the cocoa and water into a small bowl and mix well to form a smooth paste. In a mixing bowl add all the other ingredients and beat well until creamed, fluffy and light in colour, then add the cocoa paste and mix again.

3. Pour the mixture into the prepared tin. Bake for about 25 to 35 minutes, until springy to the touch. Check by inserting a skewer into the centre of the cake and if it comes out clean the cake is cooked. Transfer to a cooling rack and leave to completely cool in the tin.

4. To make the icing, heat the chocolate with the cream in a bowl over a pan of gently simmering water and stir until melted. Leave to one side to thicken and cool slightly. When the cake has cooled, pour over the icing and spread with a palette knife and decorate

Recipe from Rachelsorganic.co.uk.