Gingerbread chocolate cake with lemon glaze

Gingerbread chocolate cake with lemon glaze

flour 240-250 g
yoghurt 200 ml
sugar 150 g
chocolate black bitter 100 g
vegetable oil 100 ml
eggs 2 pcs.
cocoa powder 2 tbsp.
baking powder 1 tbsp.
spices 3 tsp

for glaze:

icing sugar
lemon juice (orange juice) 2-3 tablespoons.

Sift flour and mix with baking powder, cocoa, sugar and spices.

Finely chop the chocolate (small amount left large).

Mix yogurt with eggs and butter with a mixer, combine with flour mixture, mix well.

Pour in the chocolate, mix again.

The form is covered with parchment, greased with oil, sprinkled lightly with flour, filled with dough.

Bake gingerbread chocolate cake for about an hour in an oven with a temperature of 175 degrees.

To prepare the glaze, pour a third of a glass of powdered sugar into a deep bowl, pour in a teaspoonful of lemon juice, mix until a uniform thick mass forms, cover the cake with glaze, decorate with mandarin slices, and freeze.