White Chocolate Mud Cake and Rasberry Swirl with Plain Yoghurt

Method

• Step 1
  Preheat the oven to 160C (Moderately slow) on bake and put a small bowl of water on bottom rack.
• Step 2
  Put chocolate, water, sugar and butter into a large enough bowl over a pot of boiling water continue to stir until all melted and smooth. Put aside for 5 minutes.
• Step 3
  In another bowl sift the flour & baking powder.
• Step 4
  Lightly whisk the eggs, vanilla essence and yoghurt in another bowl until well combined.
• Step 5
  Add the smoothed chocolate mix into a large bowl and add the egg mixture. Gradually add the flour and mix with a handheld electric mixer until smooth.
• Step 6
  Pour some of the white chocolate mix into the prepared tin and then with a fork whisk some of the mashed raspberries to make a pattern.
• Step 7
  Continue to add some of the chocolate mix then more raspberries making a pattern with the fork until the tin is at least 1 inch from top of tin to allow to rise.
• Step 8
  Place the cake in the oven at for at least 1 hour and 15 minutes then turn down oven to 150C for further cooking. Cover with baking paper to prevent the cake from burning.
• Step 9
  Check at 2 hours with skewer and if requires more cooking check again after a further 30 minutes. If cake is cooked place on a towel on cake rack and leave until completely cool before removing,
• Step 10
  Wrap the cake in Glad Wrap and then tin foil and leave a few days to mature before icing the cake.