2 cup plain white flour
2 tsp baking powder
1/2 cup cocoa
1 1/2 cup caster sugar
200g skim plain yoghurt
3 whole egg, lightly beaten
1 tsp vanilla essence
preheat oven to 160 C. Spray a 20cm cake tin with oil and line base with non-stick baking paper
Sift flour, baking powder, cocoa and sugar together in a large bowl. Beat yoghurt, eggs, essence and 1 1/4 cup luke warm water in a separate bowl until smooth.
Add yoghurt mixture to dry ingredients and stir well.
Spoon mixture into prepared cake tin and bake for 35-40 min or until cake springs basck to touch.
Turn cake out of time straight away. Place upside onto a plate or tray and cover. Leave paper on bottom to trap moisture. This will make cake moist and dense.
