Yogurt Chocolate Cake

based on Sky High: Irresistible Triple-Layer Cakes

Makes a three layer 8″ cake

This is close to the original recipe, which I swapped the sour cream for plain yogurt. Yogurt is
definitely healthier and it's close to sour cream. Which is better? That's up to you to decide. Aside from
that, this produces a very, very moist cake. So be sure to butter and line your pans with parchment. I
halved the recipe and got 6 cupcakes, and 1 8 inch layer of cake. You might also want to bake this at
night and have it the next day. The cake gets more flavor by the day.

2 cups all-purpose flour

2 1/2 cups sugar
3/4 cup unsweetened cocoa powder (or Dutch-processed, your preference)
2 teaspoons baking soda
1 teaspoon salt
1 cup canola oil
1 cup plain yogurt
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

Preheat the oven to 350 degrees. Butter three 8″ cake pans and line the bottoms with parchment paper.
Butter again. Do not skip this step.
Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl and whisk to combine.
Whisk in the oil and yogurt, then gradually beat in the water. Add the vinegar and vanilla and mix to
combine, and finally beat in the eggs until the batter is well combined. Divide among the three cake
pans.
Bake for about 35 minutes, or until a toothpick comes out almost clean. Cool in the pans for 20
minutes, then invert onto a wire rack and peel off the parchment paper, letting the cakes cool
completely.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Hannah  @  bake5.wordpress.com