Chocolate Lemon Yoghurt Cake with Chocolate Frosting

In this I have combined two recipe together. Both combines with each other very well. Hope you guys find the same after you try out both recipes. And yes this is the b'dae cake which I baked for my bf. 

Makes: 4 1/4 inch of heart shape cake tin, 1 small loaf tin - 180 x 95 x 55mm and about 5 muffin cup cake liners

Chocolate LemonYoghurt Cake

(Original recipe here) 

Ingredients:

200g self rasing  flour 

175g unsalted butter

3 eggs, each 55g

200g caster sugar

45g cocoa powder (I use hershey) 

100g chocolate chips

Juice of 1/2 lemon

Zest of 1 lemon

1 tbsp of plain yoghurt

Method:-

1. Cream butter and sugar till creamy and pale.

2. Add in egg one at one time and mix well after each addition. Use a spatula to scarp off the sides of the mixing bowl to ensure everything is mixed well.

3. Sifted flour and cocoa powder together and add into the mixture by 3 batches. Your batter should look like below.

4. Add in lemon zest, lemon juice, chocolate chips and plain yoghurt and fold in throughly till combined like below.

5. Lined the loaf tin with greaseproof paper and as for the heart shaped tin just grease it with some margarine /butter. Pour in the batter till each tin and muffin cup cake liners till 3/4 filled.

6. For oven toaster: preheat oven for 10 mins and bake for 10 mins and 5 mins x 2 times. For electric oven, preheat oven in 180 degree and bake for 30 - 40 mins or when cake tester comes out clean.

7. When the cake is done, rest is on a cooling rack while you prepare the ingredients for chocolate frosting.

Basic Chocolate Frosting
(Original recipe here) 

Ingredients:
1 cup of granulated sugar(normal coarse sugar)
6 tablespoon of margarine
1/2 cup of cocoa power
1cup of icing sugar(also known as powered sugar)
1/3 cup of milk(i use fresh milk)
1 tablespoon of vanilla essense

Method:-

1. Cream magarine with a electric hand mixer until fluffy like above.

2. In a small bowl, sift cocoa powder in the sugar and use a whisk to combine both cocoa power and sugar well.

3. Conbine cocoa & sugar mixture into the magarine alternatively with milk. Do not add too much of milk otherwise the mixture will be too watery.

4. Beat till the mixture is spreading consistency. If mixture too thick add in a tsp of milk at a time. If mixture too thin add in more cocoa & sugar mixture.

5. Add in vanilla esscense and mix well.

6. Add in icing sugar and use a whisk to blend well(make sure there aren't any clumps. Your mixture should be thick like above.

7. Use a small knife and spoon to spread the froasting on the cakes.(I cut off the uneven surface on top of the cake.). For the cupcakes, I just put the froasting on top of them.

For decoration, I use some M & M chocolates.

Small tips: If you are baking small cakes like mine is best to use half of the ingredients in order to avoid wastage.