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Ingredients
Method
A bit of this, a bit of that
- 250g plain flour
- 4 tbsp cocoa powder
- 1 tsp baking powder
- 150g butter, at room temperature
- 150g sugar
- 125ml Onken Fat Free Natural Yogurt
- 2 tsp vanilla paste or extract
Step-by-step
- 1 Preheat the oven to 350F/180C/Gas Mark 4. Grease a medium sized cake tin or a loaf tin (approximately 20cm x10cm x 6cm) and set aside.
- 2 Sift together the flour, cocoa powder and baking powder. In a separate large bowl, cream the butter and sugar. Add the dry flour mixture to the butter and sugar and whisk until frothy. This takes about 2-3 minutes with an electric whisk or about 7 to 8 minutes by hand.
- 3 Fold in the yogurt and the vanilla paste or extract.
- 4 The batter should now be smooth and thick almost like the consistency of smooth peanut butter and light chocolate in colour.
-
5
Transfer the batter to the greased tin and bake for 30 to 45 minutes or until a skewer inserted into the cake comes out clean. The cake will be quite dense. Cool on wire rack and serve.
Cooks Tip: The cake can be stored in an airtight container.
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