KAREN MARTINI'S CHOCOLATE, YOGHURT AND HONEY CAKE

This is such a good cake! I baked it on a rare weekend off from the farmers markets and with lots of honey and butter in the batter, it gave off a very dreamy scent while baking. It's good at room temperature or an hour after it comes out of the oven, when the dark, honey flavoured crust reminds me of a French caneles!  

CHOCOLATE, YOGHURT AND HONEY CAKE

You can bake this is a 24cm round tin but I chose to make it in a ring tin. 

2 eggs, whisked til light and fluffy

280g melted butter

140g honey

170g yoghurt

90g raw sugar

pinch of salt

130g plain flour

130g self raising flour

1 tsp baking powder

100g dark chocolate

Preheat oven to 180C. Mix the honey, raw sugar, melted butter, yoghurt and salt together. Sift in the flours and baking powder and fold in to mix. Add chocolate and fold in. Pour into a greased and floured tin and bake for 40-50 minutes. Cool for 5 minutes in the tin and then turn on to a wire rack to cool.