31 December 2012,03:12 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
1 hour

Preparation Method :

  • The Ganche: Bring cream to the boil in a small pan. Remove from heat and stir in white chocolate until it melts. Beat with a wooden spoon until mixture is smooth.
  • Allow to cool at room temperature or until thick enough to spread, stirring occasionally until light and creamy.
  • The Cake: Preheat oven to 180°C / 350°F / gas mark 4.
  • Grease a 9-inch spring form tin and line base and sides with baking parchment.
  • Mix the yogurt with oil, sugar, red paste food colouring and eggs in a mixing bowl. Beat together until smooth and evenly combined.
  • Sieve in flour, baking powder and cocoa, fold in gently.
  • Pour mixture into prepared tin and bake for about 45 minutes or until a knife inserted in the centre comes out clean.
  • Cool in tin for about 10-12 minutes, turn out onto a wire rack to cool completely.
  • Split cake in half through the centre. Spread bottom layer with strawberry jam. Place second layer on top and spread top and sides with chocolate ganache.
  • Decorate with fresh strawberries. The cake will keep in the refrigerator for several days.


For the cake

  • 300 grams self-raising flour
  • 250 grams dark brown sugar
  • 150 ml plain yogurt
  • 150 ml sunflower oil
  • ½ teaspoon red food colouring
  • 3 large eggs
  • 1 teaspoon baking powder
  • 75 grams unsweetened cocoa powder
  • 2 tablespoon milk

The Ganache and Filling

  • 250 grams white chocolate, chopped
  • 150 ml whipping cream
  • 2 tablespoon strawberry jam
  • Fresh strawberries, to decorate

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