- 1
- 45 mins
Ingredients
- Chocolate sauce:
- 3/4 c. + 2 T. + 2 t. of cocoa powder
- 2/3 c. + 2 T. granulated sugar
- 2/3 c. + 2 T. cooking oil
- 4/3 + 1/4 c. water
- Cake:
- 4 eggs
- 2/3 c. granulated sugar
- 2/3 c. of cooking oil
- 1/2 c. full fat goat yogurt
- 8/3 c. of flour
- 1 T. baking powder
- (Chocolate Sauce - 5/4 c.)
Preparation
Step 1
1. Preheat over to 350 °F (or gas mark 5). Grease and flour a bundt pan.
2. In a saucepan, mix together cocoa powder, 2/3 c. + 2 T. sugar, 2/3 c. + 2 T. oil, and water. Bring these ingredients to a boil. Reserve 5/4 cup of the mixture in a container, and place it in the refrigerator.
3. In a mixing bowl, beat eggs, together with 2/3 c. sugar, and 2/3 c. oil. Add yogurt.
4. In a second mixing bowl, sift together flour and baking powder. Add these dry ingredients into the egg mixture.
5. Bake 45 minutes or until inserted toothpick comes out clean.
6. When done, immediately remove from pan, while still very hot, by inverting over the top of a large plate. Next, pour the refrigerated chocolate sauce all over the top of the cake, while the cake is still very hot. Immediately take a table knife (not sharp knife) and stab it into the top of the cake, multiple times, so that some of the sauce will penetrate.