INGREDIENTS
- 1½ cups maida (all-purpose flour)
- ¾ cup cocoa powder
- ½ tsp baking soda
- 1 tsp baking powder
- ¾ cup oil
- 1½ cups castor sugar
- 1 cup Greek yoghurt
- ½ tsp vanilla extract
- ½ cup buttermilk (½ cup milk + 1 tsp vinegar, rest for 10–15 minutes)
- Pinch of salt
- ½ tsp coffee (optional)
INSTRUCTIONS
- Preheat the oven to 180°C.
- Whisk together the cocoa powder, flour, salt, baking powder and baking soda in a bowl.
- Beat together the oil and sugar until light and pale.
- Add the Greek yoghurt and vanilla extract and whisk on low speed.
- Add the flour mixture to the wet ingredients alternately with the buttermilk.
- Start and end with the flour mixture.
- Do not overmix.
- Pour the batter into a prepared cake pan.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- You can divide the batter between two cake pans to make a two-layer chocolate cake.
- Remove from the oven, cool completely and enjoy.
- I’ve made an icing using butter, sugar, cream and cocoa powder.
