Extra Soft and Light Yoghurt and Chocolate Cake

Instructions:

1. Preheat the Oven:

Start by preheating your oven to 350°F (175°C). Grease and line a round 8-inch cake pan with parchment paper to ensure the cake comes out easily after baking.

2. Mix the Wet Ingredients:

In a large bowl, whisk together the yogurt, sugar, vegetable oil, eggs, and vanilla extract. The yogurt will give the cake a moist texture and enhance its softness, while the sugar and oil add sweetness and richness.

3. Combine the Dry Ingredients:

In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Sifting ensures that there are no lumps in the dry ingredients, creating a smoother batter.

4. Combine Wet and Dry Ingredients:

Slowly add the dry ingredients to the wet mixture in batches, stirring gently with a spatula or whisk until combined. Be careful not to overmix—this will help keep the cake light and airy.

5. Add Boiling Water:

Now, pour in the boiling water, and mix until the batter is smooth. The batter will be thinner than usual cake batters, but that’s exactly what you want to achieve that super soft, moist texture!

6. Pour the Batter into the Pan:

Transfer the cake batter into the prepared cake pan. Use a spatula to spread it out evenly.

7. Bake the Cake:

Place the cake pan in the preheated oven and bake for about 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. The baking time may vary depending on your oven, so keep an eye on it as it nears the 30-minute mark.

8. Cool and Serve:

Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely. This cooling step is crucial as it allows the flavors to settle and the texture to firm up.

If you like, you can dust the cake with powdered sugar or drizzle it with melted chocolate for an extra touch of indulgence.

Why This Cake is Special:

• Incredibly Moist: Thanks to the yogurt, this cake stays moist and soft for days. It’s the perfect cake for those who enjoy a lighter, fluffier texture.
• Balanced Chocolate Flavor: The cocoa powder gives the cake just the right amount of chocolate richness without being too overwhelming. It’s not too sweet, making it perfect for pairing with a cup of coffee or tea.
• Easy to Make: You don’t need any fancy techniques to achieve the soft, light texture. The boiling water trick helps keep it extra moist without adding too much fat or sugar.

Tips for Success:

• Room Temperature Ingredients: Make sure your eggs and yogurt are at room temperature. This ensures that the ingredients mix together properly, leading to a smoother batter and a fluffier cake.
• Don’t Overmix: Overmixing the batter can lead to a denser cake. Stir until everything is just combined to keep the texture light.
• Customize the Flavor: You can add chocolate chips to the batter for a gooey surprise, or mix in a bit of instant coffee powder to enhance the chocolate flavor.

Storage:

Store any leftover cake in an airtight container at room temperature for up to 3-4 days. You can also refrigerate it for up to a week, or freeze individual slices for longer storage.

Conclusion:

This Extra Soft and Light Yoghurt and Chocolate Cake is everything you want in a dessert: soft, moist, and full of rich chocolate flavor. With simple ingredients and easy steps, you’ll have a delicious treat ready to share with friends and family in no time. Whether you enjoy it on its own, with a dusting of powdered sugar, or topped with a scoop of ice cream, this cake is sure to become a favorite in your dessert repertoire. Enjoy!