Whisk and bake gooey chocolate custard loaf cake

Ingredients

For the cake

• 150g unsalted butter, melted and cooled, plus extra to grease
• 175g self-raising flour
• 1 tsp. baking powder
• 40g cocoa powder
• 250g light soft brown sugar
• 3 medium eggs
• 100g natural yogurt
• 1 tsp. vanilla bean paste

For the icing

• 200g shop-bought fresh custard, at room temperature
• 100g dark chocolate, melted and cooled

Method

1. Preheat oven to 180°C (160°C fan) mark 4.
2. Grease and line a 900g loaf tin with baking parchment.
3. Whisk together all the cake ingredients in a large bowl along with 100ml just-boiled water from the kettle until combined.
4. Scrape into the prepared loaf tin and bake for 1hr, until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.
5. Meanwhile make the icing by mixing together the cooled melted chocolate and room temperature custard with a spatula until combined.
6. Transfer the cooled cake to a board and spread over the icing.
7. Serve in slices.