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Genoise with choc-yoghurt frosting

Genoise with choc-yoghurt frosting

This light chocolate cake uses minimal flour and rises by aerating eggs. Using good-quality dark chocolate will make this a healthier dessert option, keeping portion control in mind.

  • Serves 8
  • More than 1 hour
  • Paired with Shiraz


  • 125g flour
  • ¼ cup (30g) dark cocoa powder, plus extra for dusting
  • 2 Tbsp (30g) butter
  • 6 eggs
  • ⅗ cup (150g) white sugar


  • 60g 70% dark chocolate, broken into pieces
  • 2 Tbsp (30ml) low-fat milk
  • ½ cup (120g) plain low-fat yoghurt
  • 3 Tbsp (45ml) dark cocoa powder


  • Sift flour and cocoa together.
  • Melt butter and remove foam on top.
  • Whisk eggs and sugar in a large bowl for 8-10 minutes to a ribbon-like stage, until 5 times the original size.
  • Preheat oven to 180°C.
  • Grease a 25cm cake tin and dust with cocoa.
  • Fold flour-cocoa mixture and butter into egg mixture in 3 batches, taking care not to deflate eggs.
  • Gently pour batter into prepared tin.
  • Bake for 20-25 minutes, or until cooked through. Cool slightly.
  • Turn out onto a wire rack. Cool completely.
  • For topping, melt chocolate and milk over a double boiler, stirring until completely smooth. Cool slightly.
  • Whisk yoghurt and cocoa together and add to chocolate.
  • Spread topping on cake.
  • Serve within 1-2 days, storing in an airtight container.
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