Preheat the oven to 170 degrees C (340 degrees F).
Grease an 8 inch round cake pan with
Butter (to taste)
, line base with parchment paper. Sift
Cake Flour (1 2/3 cups)
Baking Powder (1/2 Tbsp)
together, set aside.
Salted Butter (1 cup)
Caster Sugar (1 cup)
until pale and fluffy at medium speed for about 5 minutes. Reduce speed, add
Vanilla Extract (1/2 Tbsp)
Large Eggs (4)
one at a time beating thoroughly after each addition.
Add in half of the flour followed by the
Natural Unflavored Yogurt (2/3 cup)
and remaining flour, beating until just incorporated.
Take out half of the plain batter and blend well with the
Unsweetened Cocoa Powder (1 1/2 Tbsp)
Milk (2 Tbsp)
Spoon 3 headedl tablespoons of the plain batter into the middle of the cake pan. Straight away spoon 2 headed tablespoons of the chocolate batter on top.
Continue doing this until all the mixture has been used. Then slightly tap and shake the cake pan to even the batter.
Create feather patterns by inserting a skewer into the batter in one direction and drawing the skewer up the opposite way.
Bake in the preheated oven for about 45-50 minutes or until a skewer put into the center of the cake comes out clean.
Leave the cake to cool in the pan for 10 minutes, then put the cake onto the rack to cool completely. Serve and enjoy!