We couldn't let Easter Day go by without something outrageously chocolatey so if you fancy getting into the kitchen try this - our most popular recipe ever - from student Rebecca Carey. (Well, actually Becca's mum but Becca made it on video here). You can also find it - and other treats - in our Ultimate Student Cookbook

225g caster or granulated sugar
175g soft tub margarine
3 eggs
1 tsp vanilla essence
175g low-Fat natural yoghurt
225g self-raising flour
50g cocoa
1 tsp bicarbonate of soda

For the icing
50g margarine
50g cocoa
3 tbsp milk
350g icing sugar

You'll also need a 21cm loose-bottomed or spring release cake tin, lightly greased with soft margarine

Preheat the oven to 170°C/325°F/Gas 3. Beat the sugar and margarine in a mixing bowl until smooth. Beat in the eggs, vanilla essence and yoghurt. Sift in the flour, cocoa and bicarbonate of soda then stir until fully combined. Spoon the mixture into a lightly greased cake tin and level the surface. Bake the cake until a skewer inserted into the centre of the cake comes out clean. Turn out the cake onto a wire rack to cool.

To make the icing melt the margarine in a bowl until liquid. Stir in the cocoa, milk and icing sugar. Once the cake has completely cooled, spread the icing over and around the cake.

 

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