Step 1

Preheat the oven: Preheat the oven to 356°F/180°C (320°/160°C fan)

Step 2

Prepare the baking pans: Grease and line two 8 inch (20cm) round baking tins with parchment or baking paper.

Step 3

Chop the chocolate into chunks: If you are using a slab of chocolate, then roughly chop it up into little pieces or chunks. Add one teaspoon of flour to the chopped chocolate pieces or chocolate chips. Transfer the chocolate chunks or chocolate chips to a bowl and toss it in one teaspoon of cake flour until they are well coated, set aside. See note 4

Step 4

Cream the butter and sugar: Use a large bowl to cream together the butter and sugar. Beat for 2 minutes until the mixture is pale in colour and has a light and fluffy texture.

Step 5

Whisk together the wet ingredients: In a separate bowl, whisk together the following wet ingredients (eggs, yogurt and vanilla extract).

Step 6

Add creamed butter mixture to wet ingredients:Gradually add the creamed butter mixture to the whisked egg mixture.

Step 7

Sift in the dry ingredients: Sift in the flour, baking powder and baking soda (bicarbonate of soda) folding in with a spatula to combine.

Step 8

Fold the chocolate into the batter: Add in the flour-coated chocolate chips or chunks and mix into the batter until evenly distributed.

Step 9

Transfer batter to cake tins: Divide the cake batter between the prepared cake tins.

Step 10

Level out cake batter: Use a spatula or the back of a spoon to level out the cake mixture.

Step 11

Bake: Bake in a preheated oven for between 20-25 minutes or until a skewer inserted in the middle comes out clean.

Step 12

Remove from the oven and cool: After baking, remove from the oven and cool the cakes in the tin for 10 minutes, before turning onto a wire rack to cool completely.

Step 13

In a bowl beat the butter for 2 minutes until fluffy and softened.

Step 14

Gradually add the powdered sugar and continue to beat this mixture until smooth, creamy and well-combined.

Step 15

For a thinner frosting add a teaspoon at a time of room temperature milk or heavy cream.

Step 16

Buttercream frosting can be made up to a week in advance. If making this frosting in advance, you can store it in an airtight container in the fridge. When ready to use bring it to room temperature before re-whipping and using it.

Step 17

Once the cake is frosted, cover the cake and store it at room temperature.

Step 18

What is the shelf life of this cake?

Step 19

At room temperature, this cake lasts up to one week when stored in an airtight container.

Step 20

Can this cake be covered with fondant or sugar paste?

Step 21

Yes, the sponge is sturdy enough to be covered with either fondant or sugar paste.

Step 22

Is it necessary to coat the chocolate chips and chunks in flour?

Step 23

Yes, this prevents the chocolate pieces from sinking to the bottom of the cake while baking.

Step 24

Which type of yogurt is best to use?

Step 25

It is best to use full fat or double cream yogurt to ensure a moist, tender sponge. Low fat or fat-free yogurt is not suitable and can cause a dry and dense bake.

Step 26

How can I fix a dry, dense baked cake?

Step 27

All is not lost if you find that you over baked the cake. You can remedy it by brushing the cake with a simple syrup solution. This will fix the dry texture and add moisture to the bake.TTo make simple syrup, boil equal parts granulated sugar and water together until the sugar dissolves, then let it cool before brushing it onto the cake with a pastry brush.