Ingredients

Butter – ½ cup/100gms
Eggs – 3
Sugar – 1 ¼ cups
Flour – 1 1/4 cups
Cocoa – ½ cup
Baking powder – 1 tsp
Baking Soda – ¼ tsp
Salt – ¼ tsp
Yogurt – 4 tbsp / thick
Cream – 2 tbsp / 25 % fat
Vanilla Essence – 1 tsp

Method

1. Preheat oven to 180 deg C. Grease well and line bottom of 8” ring tin
2. Sift the dry ingredients together. Keep aside
3. Mix the yogurt + cream in a small bowl. Keep aside
4. Beat the butter + sugar well until light and fluffy.
5. Beat in the eggs 1 by 1, scraping the sides down after each addition.
6. Beat in the vanilla essence
7. On low speed, beat in the dry ingredients alternatively with yogurt and cream mix…in 3 goes.
8. If you like, you can add chocolate chips and/or chopped walnuts.
9. Put the batter into the tin and level out. Sprinkle with coloured/chocolate sprinkles if desired.
10. Bake for approximately 60 mins, or till the tester comes out clean.
11. Cool in tin on rack for 10 mins
12. Turn it out on rack, handling gently while warm, as it’s quite delicate while warm.
13. This cake is delicious and moist when fresh out of the oven!

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