Prep Time: 15 minutes Cooking Time: 45 minutes

Cake

3⁄4 cup unsalted butter, room temperature
3⁄4 cup caster sugar
3 eggs, room temperature
1⁄4 cup Bio Greek Yogurt
1 teaspoon apple cider vinegar
1 cup less 2 tablespoon all-purpose baking flour 3⁄4 teaspoon baking powder
1⁄2 teaspoon salt
3⁄4 cup cocoa powder
1 teaspoon Jacobs Gold Instant Coffee

Glaze

1⁄2 cup Bio whipping cream

1 cup dark chocolate chips Toblerone chocolate

1. Preheat oven to 180 degrees Celsius and grease a loaf tin with butter.
2. Cream the butter and sugar together until light and fluffy. Add the eggs,one at a time whilst beating followed by the Greek yogurt and apple cidervinegar.
3. Combine the flour, baking powder, salt, cocoa powder and coffee together.Add to butter mixture and whisk to combine. Pour into loaf tin and bakefor 45 – 50 minutes until cooked through. Cool on a rack.
4. For the glaze, heat whipping cream and chocolate chips in the microwavein 10 second intervals whilst stirring in between until melted. This should take about 3 – 4 intervals depending on your microwave. Allow to sit for 5 – 10 minutes.
5. Pour glaze over cooled loaf, add Toblerone pieces and enjoy!