Ingredients
- 1 natural yogurt
- 1 1/2 cups cocoa powder
- 1 cup sugar
- 1 cup sunflower oil
- 1 sachet baking powder
- 1 1/2 cups all-purpose flour
- 3 eggs
Instructions
- Preheat the oven to 150°C (300°F).
- In a large bowl, add the yogurt, cocoa powder, sugar, sunflower oil, baking powder, flour, and eggs.
- Mix with a whisk or electric mixer until the batter is smooth and lump-free.
- Grease a cake pan with butter.
- Pour the batter evenly into the prepared pan.
- Bake for about 30 minutes until a knife or toothpick inserted in the center comes out clean.
- Allow the cake to cool before removing it from the pan.
- Optional: Slice the cake in half and spread strawberry jam between the layers.
Notes
- Using sunflower oil helps keep the cake moist and tender.
- Chocolate chips or chopped nuts can be added to the batter.
- Dust with powdered sugar or add chocolate glaze for decoration.
- Different jam flavors such as raspberry or apricot can be used as filling.
- Store the cake in an airtight container at room temperature for up to 3 days.
- If filled with jam, refrigerate and consume within 4–5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Homestyle
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 330 kcal
- Sugar: 24 g
- Sodium: 140 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
