Both the cake and frosting are super simple to make and will suit kiddies (and grown-ups!) who find dark chocolate a bit too much. I know, I don't understand either... ;)
- 120 g vegetable oil (yes I weigh it)
- 3 large eggs
- 200 g Greek yogurt
- 1 tbsp vanilla extract
- 200 g caster sugar
- 150 g melted milk chocolate
- 250 g self-raising flour
- 1 tbsp cocoa powder
- 1 tsp baking powder
- 1/2 tsp sea salt (leave out if serving to young children)
- 100 g very soft butter
- 300 g icing sugar
- 4 tbsp cocoa (30g)
- 1 tsp vanilla extract
- 100 g evaporated milk
- sprinkles as liked to finish
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Preheat the oven to 160˚C (if your oven is fan forced, just reduce the cooking time by 2-3 minutes, not the temperature). Lined two 8 inch round sandwich tins.
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Whisk together the oil, eggs, yogurt, vanilla, sugar and chocolate for 2 minutes until pale, light and fluffy. I use my electric hand whisk or a good old fashioned whisk! Don't skimp on this part - it helps make the cake light and fluffy.
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Sift over the flour, cocoa, baking powder and optional salt then fold in. Divide between the two cake tins and bake for 28-30 minutes. Cool for 10 minutes in the tin before unmoulding to finish cooling.
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Simply whisk all the ingredients together on high speed until paler and fluffy. It will be quite soft at this point so either scrape into a bowl and freeze for 15 minutes or refrigerate for up to an hour. It makes frosting much easier.
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Use a third of the frosting to sandwich the cakes then cover the cake with the remainder. Decorate with sprinkles as liked! I find it best to chill again for 15 mins (in the fridge this time) before slicing and in the height of summer, you'll want to store this cake in the fridge, but bring to room temperature before serving.
1. In the UK, evaporated milk comes in oddly sized 170g tins. Use the rest from the frosting in mac & cheese or even in a white sauce, such as you would use for lasagne. It's good and rich and creamy!