130g plain flour
130g SR flour
1 tsp baking powder
1/2 tsp salt
2 eggs
140g honey
280g butter, melted
170g plain yoghurt
110 g raw sugar
150g dark choc bits
extra butter, melted for greasing
extra 100g dark choc melted
vanilla
double cream to serve
1. Preheat oven to 170 C. Sift flours, baking powder and salt into a bowl. Beat eggs ina separate bowl until light and fluffy, then add honey, butter, yoghurt and sugar. Whisk well, then fold in flour mixture and choc bits.
2. Grease and line a 24cm round springform tin. Pour in mixturcae and sprinkle over vanilla. Bake for 45-50 mins or until skewer comes out clean. Cool for 10 mins then turn out onto a wire rack.
3. Put cake on a cake stand, drizzle with extra choc and serve with cream.
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