chocolate yoghurt cake

It has been some time since I last baked a chocolate cake. This time, I decided to be adventurous and bake a chocolate yoghurt cake instead.

The secret to a good chocolate cake is using a good brand of cocoa powder. My favourite is Hersheys cocoa powder. I find it very aromatic and rich.

Ingredients

1 3/4 cup plain flour

2/3 cup cocoa powder

1 1/2 tsp baking powder

3/4 tsp salt

1/2 tsp bicarbonate of soda

1 tsp ground cinnamon

1/2 tbsp ground almond

1 cup plain yoghurt

1/3 cup water

1 tsp vanilla essence

6 tbsp butter (softened)

1 cup castor sugar

1/4 cup brown sugar

2 eggs

Method

1. Preheat the oven to 175 degrees celsius.

2. Grease and flour the insides of two 8" x 4" loaf pans.

3. Sift the plain flour, cocoa powder, baking powder, salt, bicarbonate of soda, ground cinnamon and ground almond in a bowl.

4. Whisk the plain yoghurt, water and vanilla essence using a hand whisk in another bowl.

5. Beat the butter and sugar in a large bowl using an electric mixer at medium speed until light and fluffy. Add the eggs, one at a time, beating after each addition. Reduce the speed to low and add half the flour mixture. Add the yoghurt mixture, beat well and then the remaining flour mixture, mixing until just combined.

6. Bake for 1 hour or until a skewer inserted in the middle of the cake comes out clean.

7. Let the cake cool thoroughly before slicing.