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Preheat the oven to 350 degrees C (180 degrees F). If using a baking tray, grease with
Nonstick Cooking Spray (as needed)
and line the base with baking paper.
Granulated Sugar (3 cups)
into a large bowl, then sift
All-Purpose Flour (3 cups)
Baking Soda (1/2 Tbsp)
Salt (1 pinch)
into the bowl. Mix the sugar with the sifted ingredients.
Salted Butter (3/4 cup)
Water (1 1/2 cups)
Unsweetened Cocoa Powder (3/4 cup)
Vegetable Oil (3/4 cup)
in a small pot. Bring to a boil, then remove from the heat and mix well.
Large Eggs (3)
Yogurt (3/4 cup)
Add the chocolate mixture to the dry ingredients in the large bowl. Then add the egg mixture and whisk immediately until smooth.
Pour batter into a lined baking tray or baking dish and bake for 35–40 minutes. Use a skewer to test if it comes out clean when pricking the center of the cake.
Prepare the icing. In a small pot, melt the
Salted Butter (1/3 cup)
, then sieve the
Powdered Confectioners Sugar (1 1/2 cups)
Unsweetened Cocoa Powder (2 Tbsp)
into the pot. Add the
Yogurt (3 Tbsp)
Vanilla Essence (1 tsp)
and whisk until smooth.
Invert the cake onto a cooling rack, remove the baking paper and allow it to cool for 30 minutes.
Whisk up the icing until smooth and viscous again. Place rack over a tray (to capture any chocolate drippings over the sides) and spread the smooth icing onto the cooled cake.
Sprinkles (to taste)
. And allow icing to set for about 30 minutes before serving.
Slice the cake into 16 generous pieces.
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