Weekend Baking: Chocolate Yogurt Cake

I wasn't going to bake this weekend, but then I had ingredients and I accidentally bought some Rachel's Dairy Coconut Yogurt yesterday, and baking a cake with it was the only thing I could think of to avoid me cutting a hole in the bottom of the carton and literally funnelling it down my neck. Mmmmm, it's so good.

This recipe left me a few spoonfuls in the bottom of the carton. I'm afraid it doesn't taste very coconutty from the trimmings, but we'll see tomorrow when it's had time to cool and rest.

4oz butter
1 cup caster sugar
2 eggs
1 tsp vanilla
2 cups plain flour
1 tsp bicarb
1 tsp baking powder
2/3 cup cocoa
1.5 cups yogurt

Glaze:
125g chocolate
50g butter
1 tbsp golden syrup

(Can you tell I am pinching from a couple of different recipes here? Apologies for the mixture of measurements)

Beat the butter and sugar together until fluffy. Add the eggs and vanilla; beat until smooth. Mix the dry ingredients together and then add them in three batches, alternating with the yogurt. The batter will be thi-i-i-ick. I might add a bit of milk next time.

Prepare a bundt tin and pre-heat your oven to 180 degrees. Prepare that bundt tin well with both melted butter and flour, or that cake-release spray - it stuck in mine, on one side...I had to use glaze to weld it back together. Bake for about 40 minutes or until well-risen and clean to the skewer. I puffs up quite a long way so don't worry if it looks a bit mean when you put it in the oven.

Prepare the glaze by melting all the ingredients together in the microwave and beating until smooth. I had some lemon Green and Blacks I'd bought to try so I used that with a bit of regular chocolate. When the cake is ready, turn it out and cool it for about 20 minutes before spooning the glaze over it.