Eggless Chocolate Yogurt Cake Makes about 12 pieces What I Used: 1 cup flour 1/2 cup sugar (add 1/4 cup more if not using frosting) 1/2 cup plain yogurt / curd 1/4 cup butter 2 tbsp unsweetened cocoa powder 1/2 tsp vanilla extract 1/2 tsp baking powder A pinch of salt if using unsalted butter How I Made It:

  1. Pre-heat oven to 350F / 180 C. Grease a medium cake pan and set aside.
  2. Sift together flour, salt (if using), cocoa powder and baking powder or just mix well in a bowl until combined well. Mix sugar and butter at room temperature. Beat well until frothy (2-3 mins on an electric mixer, 7-8 mins by hand using a whisk).
  3. Once frothy, add yogurt and vanilla. Mix well.
  4. Fold in the flour mixture until just combined. The batter will be a bit thick, its supposed to be that way, don’t worry.
  5. Transfer batter to the greased tray and bake for 45 mins or until a skewer inserted into the cake comes out clean. Cool completely and frost if required. Easy Chocolate Frosting Recipe Once I made the cake and tried the first slice, I realised its not sweet enough. I whipped up this frosting very quickly to make it a bit sweeter and it worked well. Here’s how: Take a large piece of semi sweet chocolate – about 4 oz – (or use 1/4 cup chocolate chips) and add 1 tbsp butter to it. Melt in the microwave in 30 second intervals until completely melted. Add 1 tbsp icing sugar to this and mix well. If the mixture is too thick, add milk by the teaspoon. I didn’t need to. PS: If you don’t have a microwave, melt the chocolate and butter in a pan kept over another pan with boiling water. Mix well until chocolate and butter melt completely.