👩🍳 Instructions
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1
Preheat your oven to 160°C (140°C fan/325°F/Gas Mark 3). Grease and line a 20cm (8-inch) round cake tin with baking parchment.
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2
In a large mixing bowl, combine the self-raising flour, cocoa powder, caster sugar, and bicarbonate of soda. Whisk briefly to ensure all dry ingredients are well combined.
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3
Add the plain yoghurt, large eggs, vegetable oil, and vanilla extract to the bowl with the dry ingredients. Using an electric hand whisk, beat on low speed for 2-3 minutes until the mixture is smooth and well combined. If the batter seems too thick, add the optional 2 tablespoons of milk.
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4
Pour the batter into the prepared cake tin, levelling the top with a spatula.
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5
Bake for 30-35 minutes, or until the cake is well risen, springs back when lightly touched in the centre, and a skewer inserted into the middle comes out clean.
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6
Allow the cake to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely. Remove the baking parchment.
💡 Notes
Ensure all ingredients are at room temperature for best results. For a richer flavour, use full-fat plain yoghurt. Store leftover cake in an airtight container at room temperature for up to 3 days, or freeze individual slices for up to a month.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
5g
Total Fat
19g
Saturated Fat
4g
Carbs
40g
Fiber
2g
Sugar
25g
Sodium
250mg
Cholesterol
50mg
