For the cake:
150g FAGE Total 2%
3 medium eggs
150g self-raising flour, sifted
35g cocoa, sifted
1 ¼ tsp baking powder
150g caster sugar
1 ½ tsp vanilla extract
For the filling:
400g FAGE Total 2%
75g 70% cocoa solids chocolate
1 ½ tbsp agave syrup
350g mixed frozen berries
25g dark chocolate, to decorate
- Heat the oven to 180°C / 350°F / Gas Mark 4. Fully line a 7”/18cm loose bottomed cake tin with non-stick baking paper. In a large bowl, whisk together all of the cake ingredients until smooth. Pour into a cake tin and smooth the surface. Bake for 35-40 minutes until just springy to the touch. Cool in the tin for 10 minutes, before removing and leaving to cool completely. Slice the cake horizontally into three.
- Put the chocolate into a food bag with agave syrup and 1½ tablespoon water. Then, sit the bag in a bowl of hot water for a few minutes until melted. Mix together by squeezing the bag and cool to room temperature. Snip off a corner of the bag, and pour the chocolate into the yoghurt. Marble with a spoon.
- Reserve 2 tablespoons of the yoghurt mixture for the top of the cake, then spread half the remainder on the bottom layer of the cake and place on a plate. Put aside approximately 50g of the berries for the top, then scatter 150g berries onto the cake’s base layer. Spread the middle layer of the cake with the remaining half of the yoghurt, then place on top of the base layer. Scatter with the remaining 150g berries and top with the cake. Add the reserved yoghurt to the top and scatter with the reserved berries.
- Cut the remaining chocolate into shards with a sharp knife or shave into curls with a vegetable peeler and sprinkle over.