In this recipe I suggest using a 20cm cake form

check_small For The Base:

1. 80ml room temperature semi-skimmed milk 180g room temperature 0% fat Greek yoghurt
2. 60g grounded oats
3. 50g cocoa powder
4. 1 room temperature medium egg
5. 1 tsp baking soda
6. 100g truvia sweeteners (or any other sweetener of choice)

check_small For The Ganache:

1. 45 ml semi-skimmed milk
2. 20g 0% fat Greek yoghurt
3. 70g dark cooking chocolater
4. Sweetener (if needed)

check_small The Fun Part

Mix together all the wet ingredients. Gradually add all the dry ingredients and mix well together until smooth. Preheat your oven to 160 Celsius. Bake the cake for around 35 minutes. Let it cool down for 10 minutes and remove from the cake tin.

Melt the chocolate carefully in the microwave or on a hob. In a bowl mix together milk with the yoghurt.

Add the melted chocolate and keep stirring until it comes together and forms a smooth ganache. Put in the fridge for 15 minutes and spread over your cake. Do not refrigerate the cake if you want the ganache to stay runny. Decorate the top with fruits of choice - I went for the blueberries this time!


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