Gateau au Yaourt with Chocolate Icing

I know someone who work at Dairy Farmer's, the yogurt section. So it is normal that every week, I receive a fresh batch of yogurt. Unfortunately, sometimes I just don't feel like eating yogurt, and they go to waste. So this time, I decided to use the yogurt for making yogurt cake.

I used this recipe that I stumbled upon on Chocolate and Zucchini website, and improvise myself. It was good, however since I used sweet yogurt, I only used half of the sugar. I realised after eating it, that I should've used the 1 cup! That's why I added the chocolate icing!!! It was good. I just wished I used better quality chocolate!

Gâteau au Yaourt with Chocolate Icing

- 2 eggs
- 1 cup of whole milk strawberry yogurt -- two 125 ml (or 4oz) tubs
- 1/2 cup sugar (you can use an empty tub of yogurt and measure the equivalent of 2 yogurt tubs if you used the 125ml or 4oz kind)
- 1/2 cup vegetable oil (or 1 yogurt tub)
- 2 cups all-purpose flour (or 4 yogurt tubs)
- 1 tablespoon baking powder (1 envelope)
- 1 teaspoon vanilla paste/extract
- 1 tablespoon light rum

Preheat the oven to 180° C (350° F), line the bottom of a round ten-inch cake pan with parchment paper and grease the sides. In a large mixing-bowl, gently combine the yogurt, eggs, sugar, vanilla, oil and rum. In another bowl, sift together the flour and baking powder. Add the flour mixture into the yogurt mixture, and blend together -- don't overwork the dough. Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean. Let stand for ten minutes, and transfer onto a rack to cool.

Chocolate Icing

250 g of dark chocolate
50g unsalted butter

Melt the two together, and spread above the cake when it's cool!

Bon Appetit!