Eggless Chocolate-Berry Cake

Preheat your oven to 170 degrees Celsius. In a big bowl, mix together the flour, sugar, baking powder, baking soda, and cocoa powder. Pour in the vegetable oil, milk and yogurt and whip the batter for about three minutes.

Add in the salt and the vanilla extract. Pour in the hot water and give the batter a good mix until well incorporated. Don’t worry about the batter being too runny, that’s exactly how you want it.

Pour the batter into a greased and lined pan and pop it into the oven. Bake for 30-35 minutes, or until a skewer inserted into the cake comes out clean.

Once the cake is baked through, pull it our of the oven, lightly cover with aluminium foil and allow it to cool completely.

In the meantime, for the Chocolate Ganache, bring heavy cream and unsalted butter to a slow boil. When bubbles begin appearing at the edges of the cream, take it off the heat and pour it over the chopped dark chocolate.

After a minute, fold the cream mixture into the chocolate, making sure to use slow strokes so as not to aerate the ganache. Leave to cool.

When the cake is cooled, pour the Chocolate Ganache generously over it and top with berries. Alternatively, you could top it with sprinkles, crushed nuts, marshmallows or anything of your choice!