Chocolate and Yoghurt Bundt Cake with Chocolate icing (Donna Hay)

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Recipe's preparation

1) preheat oven to 160 degrees
2) If you don't have buttermilk, weigh out 60gm milk into a seperate bowl and add a teaspoon of vinegar to it. Set aside
3) Weigh sugar into bowl and mill speed 8/15seconds.
4)Place all remaining cake ingredients into bowl (including reserved buttermilk if made) and mix speed 4/20 seconds
5) scrape down bowl and repeat on speed 4/10seconds if necessary.
6)pour mixture into greased bundt tin and bake for 50-55 minutes, or until tested with a skewer and it comes out clean. Turn upside down onto wire rack and allow to cool.
TO MAKE THE CHOCOLATE ICING
1) in a clean bowl, if you have no icing sugar you can first mill your 240gm sugar speed 8/20seconds or until resembles icing sugar
2) insert butterfly and remaining icing ingredients
3) Whisk until smooth speed 3 /10-15 seconds. Add slightly more water if necessary until desiried consistency.
4)Pour the icing over the cake and allow to set
5) serve with a good dollop of natural greek yoghurt