CHOCOLATE CAKE

1¾ cups self-rising flour

¾ cups sugar

½ cup cocoa

1 teaspoon baking soda

125 grams melted butter

1 cup yogurt (natural)

2  eggs

Put flour, sugar, cocoa, and baking soda in food processor then add butter, yogurt and eggs to dry mixture. Blend until smooth. You can do it by hand if you don't have a blender.

Pour into greased cake pan and bake at 325 degrees for 25 minutes. Check if cake is cooked by putting a toothpick into the center - if it comes out dry then it's cooked. Put on wire rack to cool.

CHOCOLATE GANACHE

3 cups semi-sweet chocolate chips

1 1/2 cups heavy cream

2 T. butter at room temperature

1 t. vanilla extract

In a 2 quart glass measure, combine chocolate chips and heavy cream.  Heat in a microwave oven on high for 3 minutes, or until melted and smooth when stirred.  Stir in butter and vanilla.

     Cover and refrigerate until ganache holds its shape and is thick enough to spread on cake.  This usually takes 1 to 2 hours. (Be sure to stir ganache every 20 minutes while it is in the refrigerator so it thickens evenly.)