ingredients

  • 90 grams all-purpose flour
  • 40 grams unsweetened cocoa
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 4 tablespoons unsalted butter, at room temperature
  • 135 grams sugar
  • 1 large egg
  • 2 egg whites
  • 1 tablespoon vanilla extract
  • 2 tablespoons espresso (optional)
  • 135 grams nonfat Greek yoghurt
  • 45 grams ohso raspberry chocolate
  • small handful of chopped fresh raspberries

This delicious chocolate cake recipe is the perfect slimmed down version of an old favourite. It also works as an alternative brownie mix!

instructions

Preheat oven to 180°C. Lightly grease your baking tin or tray with butter (and line with baking parchment if you’re worried about the cake sticking.)

In a large bowl, whisk together the butter and sugar until combined. Add the egg, egg whites, vanilla, (and coffee) and mix everything together. Slowly add the flour, cocoa, salt, and baking powder whilst mixing. Then add in the yogurt, and mix gently until combined.

Stir in the ohso chocolate and fresh raspberries.

The mixture will be quite thick, but pour it into your baking tin and bake for 20 to 25 minutes, or until a toothpick inserted in centre of pan comes out dry. Cool on a wire rack before removing.

If you’re feeling indulgent, top with more ohso! (ohso secret tip: try using a veg peeler on your ohso, to make fancy chocolate curls like a pro!)

Enjoy!