- 1 Preheat the oven to 350F/180C/Gas Mark 4. Grease a medium sized cake tin or a loaf tin (approximately 20cm x10cm x 6cm) and set aside.
- 2 Sift together the flour, cocoa powder and baking powder. In a separate large bowl, cream the butter and sugar. Add the dry flour mixture to the butter and sugar and whisk until frothy. This takes about 2-3 minutes with an electric whisk or about 7 to 8 minutes by hand.
- 3 Fold in the yogurt and the vanilla paste or extract.
- 4 The batter should now be smooth and thick almost like the consistency of smooth peanut butter and light chocolate in colour.
Transfer the batter to the greased tin and bake for 30 to 45 minutes or until a skewer inserted into the cake comes out clean. The cake will be quite dense. Cool on wire rack and serve.
Cooks Tip: The cake can be stored in an airtight container.