Moist chocolate cake

Method Preheat oven to 170°C. Grease and line a 7cm deep, 23cm (base) springform pan. Sift flours, cocoa, baking powder and bicarbonate of soda into a large bowl. Whisk eggs and sugar in a jug. Add butter, yoghurt, milk and vanilla. Mix well. Pour egg mixture into flour mixture. Using an electric mixer, beat on low for 2 minutes or until mixture is pale in colour. Pour mixture into pan. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Stand cake in pan for 5 minutes. Turn onto a wire rack. Make Jaffa icing: Place chocolate, cream and orange rind in a heatproof bowl over simmering water. Using a metal spoon, stir for 3 to 5 minutes or until smooth. Remove from heat. Refrigerate until thick. Spread icing over cake. Top with shredded orange rind and serve.