Grease and line 2 x 20cm sandwich tins and put aside.  Place the avocado and the sugar in a food processor and whizz until smooth. Add the rest of the cake ingredients to the bowl and process again to a velvety, liquid batter. Divide between the tins and bake in a hot oven at 160`c for 25 minutes or until fully risen and a skewer inserted into the middle of the cakes comes out clean. Allow to cool down completely. When ready, place the chopped chocolate in a bowl and melt in a microvave till soft. Carefully stir in the soya yogurt to make a ganache. Use half of the ganache to sandwich the 2 cakes together then spread the rest on top and serve.

Serves 12

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