I beat the sugar and stork together and added the eggs one at a time, mixing them in well. I found the stork and the creaming method made a lighter batter. I beat the yoghurt, vanilla and milk into the batter and then folded in the flour and baking powder. Before the flour was completely combined I added the chocolate chips. The batter was thick, fluffy and dropped easily off the spoon. I spread it gently into a lined baking tin 21cm x 31cm and baked for 31 minutes at 160’c fan. The bake was golden on top, slightly cracked and skewer came out clean.
Once the bake was completely cooled I melted the white chocolate and beat in the cream cheese before sifting in the icing. I left it for a few minutes for the chocolate to cool and the frosting to thicken.