Ingredients  

3 handfuls fresh strawberries or raspberries
1 ½ cups all-purpose flour
5 tablespoons cocoa powder
1 cup sugar
½ teaspoon salt
1 teaspoon baking soda
6 tablespoons melted butter or oil
1 teaspoon apple cider vinegar
1 cup lukewarm water

For the chocolate icing

1 cup of semi-sweet or dark chocolate, cut into chunks
4 tablespoons of butter
¼ cup Greek yoghurt

Method    

Preheat the oven to 180°C on fan bake. Grease a 22cm cake tin with oil or butter

In a medium bowl sift the flour and cocoa, and mix in sugar. Add the baking soda and salt

Mix in the melted butter or oil, vinegar and water until you have a smooth batter

Pour the cake batter into the tin and bake 30 minutes or until a skewer comes out clean

Cool cake on a wire rack for around 10 minutes before removing from the cake tin

To prepare the chocolate icing, melt the butter in small saucepan over very low heat. Once the butter is melted add the chocolate and stir until melted. Remove from the heat and mix in the Greek yoghurt

Allow the icing to cool and cover the cake. Top with berries and serve