Chocolate Yoghurt Loaf Cake

There are times when all you want is a nice big piece of warm chocolate cake, but have neither the ingredients or energy to make a super-duper triple layer chocolate fudge cake. This recipe is for those times. It produces a wonderfully moist cake with a really chocolatey flavour, which is perfect with a good cup of tea.

Ingredients

1 1/2 cups plain flour
1/2 tsp baking powder
1/2 tsp bicarb. of soda
1/2 tsp salt
1/3 cup butter at room temp OR stork marge
1 1/4 cups caster sugar
2 eggs, room temp.
1/4 cup milk OR water
1/3 cup cocoa powder
2 tsp vanilla extract
1 cup natural plain OR greek yoghurt

Method

Pre-heat oven to 350f/ 180c
Grease and line a 9x5 inch loaf pan or 2 smaller ones. Stir together flour, baking powder, bicarb and salt. In a separate bowl, cream together butter/marge and sugar (it should produce a mix resembling wet sand).
Beat the eggs into the butter/sugar mix one at a time, beating well after each addition. Using room temperature eggs will eliminate the possibility of the mix curdling at this point. If your eggs are straight from the fridge, pop them in a bowl of hot from the tap water for a couple of minutes before cracking into mixture. Fold in 1/3 of the flour mixture.

In a small bowl whisk together the water/milk, cocoa, vanilla and yoghurt until smooth.
Add 1/2 of this mixture along with another 1/3 of the flour mixture into the butter mixture and fold in.

Stir in the remaining yoghurt mix and flour until no streaks of flour are left.

Pour into loaf tin and bake for 55-60 minutes. Leave to cool in the tin for ten minutes (if you can bear it!) then turn out onto a wire rack.

I know, It's a bit of a faff adding things bit by bit, but this will prevent the flour being over worked which would create tough cake.