Lucy's Chocolate Cake


A simple, general purpose cake with lots of flavour.

This is an Australian recipe, and makes a substatntial cake.

The recipe was collected from a doting mother and the daughter that had just made the cake.

This recipe contains the following types of ingredient: dairy and honey; plants and fungi.


400 g
self raising flour
200 g
FAIRTRADE demerara sugar
125 g
Divine FAIRTRADE cocoa powder
150 g
dessicated coconut
350 ml
250 ml
plain yoghurt
200 g
Darkly Divine FAIRTRADE plain chocolate
150 ml
double cream



Pre-heat the oven to gas mark 5 (190 °C; 375 °F).

Sift the flour into a mixing bowl and add the sugar, cocoa powder and dessicated coconut.

Mix well.

Make a well in the middle of the mixture and gradually add the milk stirring all the time, and then gradually add the yoghurt. Mix well.

Line your favourite 21cm cake tin and pour in the ingredients.


Bake in the middle of the oven for 75 minutes.

(Test with a skewer to check it is done).

Once baked, allow to cool a little and then turn onto a wire rack to finish.


Put a glass bowl over simmering water, and melt the chocolte.

Stir in the double cream.

Once you have a consistent mixture and the cake is cool, then coat the top of the cake with the icing.

To serve

Serve in slices.