Ingredients

The following ingredients have 8 Servings
  • 1 container (4.2 ounces / 120g) plain yogurt**
  • 2 containers (3.5 ounces / 100g) caster sugar
  • 3 medium eggs
  • 1 teaspoon vanilla extract
  • 1 container (3.8 ounces / 110g) unsalted butter, melted
  • 3 containers (7.9 ounces / 225g) all-purpose flour
  • 3 Tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 pinch salt

Instruction

  • Preheat the oven to 350°F (180°C) and grease the bottom and the sides of a 9×5-inch (23×13 cm) loaf pan or a 9-inch (23 cm) spring form with melted butter. Set aside.
  • In a large mixing bowl, pour the plain yogurt. Add sugar, eggs, vanilla extract and melted butter. Whisk until combined.
  • In a separate bowl, mix all-purpose flour, baking powder, and salt. Add the dry ingredients to the wet ingredients.
  • Scoop ⅓ of the cake batter into a small bowl gently stir in the cocoa powder until well-mixed.
  • Pour one layer of the vanilla cake batter into the prepared loaf pan, then spoon a few spoonfuls of the chocolate cake batter. Repeat until all the batter has been used up.
  • Bake for about 45 minutes or until a toothpick inserted into the center comes out clean. If the top is browning too fast, tent it with a piece of aluminum foil. Remove from the oven and let cool for about 10 minutes in the pan, then transfer to a cooling rack and cool completely.