- 2/3 cup [160 mL] vegetable oil
- 2/3 cup [160 mL] whole milk yogurt
- 1 1/4 cups [310 mL] unrefined light brown sugar [muscovado]
- 3 eggs, beaten
- 3/4 cup [190 mL] self-rising whole wheat flour
- 1 cup [140 g] self-rising flour
- 2 tablespoons [30 mL] unsweetened cocoa powder
- 1 teaspoon [5 mL] baking soda
- 1 3/4 ounces [50 g] dark chocolate, melted
- 2/3 cup [160 mL] whole milk yogurt
- 2/3 cup [160 mL] heavy cream
- 8 ounces [227 g] berries such as strawberries or raspberries
- Few whole berries, to decorate
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- Preheat oven to 350°F [180°C].
- Grease a deep round 9-inch [23-cm] cake pan; line bottom of pan with parchment.
- Into a large bowl, beat together vegetable oil, yogurt, brown sugar and beaten eggs until well blended.
- Sift together whole wheat flour, flour, unsweetened cocoa powder and baking soda.
- Beat dry ingredients into first mixture, until well blended.
- Then beat in melted dark chocolate.
- Pour dough into prepared pan.
- Bake cake into preheated oven for 45 to 50 minutes, until a metal pick comes out clean from its centre.
- Leave cake to cool in pan, over a wire rack, for 5 minutes; unmold cake onto wire rack, remove parchement and leave cake to cool completely.
- Slice cold cake into 3 equal layers.
- Into a bowl, whip together yogurt and cream until soft peaks form.
- Transfer bottom layer of cake onto a serving plate; evenly spread a little yogurt mixture all over cake layer.
- Arrange half of berries, slicing larger fruits such as larger strawberries if needed, over yogurt mixture.
- Top fruits with middle cake layer.
- Evenly spread a little yogurt mixture all over cake layer; arrange remaining half of berries over yogurt mixture, still slicing larger fruits such as larger strawberries if needed..
- Top fruits with remaining cake layer and spread remaining yogurt mixture on top of cake.
- Decorate top of cake with a few whole berries, slice cake and serve.
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