This is the chocolate cake that you can whip up in a hurry when that chocolate craving kicks in. It's decadently dark and delicious. It's a relatively small cake, just about 6 inches wide, so its perfect for that podi celebration at home. This cake has quickly become our go to, especially during lock down, when dairy products and dessert ingredients aren't easily available. 
 - 50g Butter or Oil
 - 80g Yogurt (1 small cup)
 - 100g Sugar
 - 2 Eggs
 - 35g Cocoa powder
 - 65g Self raising flour
 - 1/4 tsp Baking soda
​​​​​​​First, preheat your oven to 180C and line a 6 inch baking tin with baking paper.  
In a mixing bowl, cream butter (I use 25g butter and 25g oil just so I don’t use too much of either), yogurt* and sugar. 
Add eggs one at a time and whisk till fluffy. Mix flour, cocoa powder and baking soda together and sift it in to the batter and fold gently. 
Pour the batter in to your prepared baking tin and bake for 30-35 mins or until an inserted toothpick comes out clean. Baking time largely depends on your oven, so check after about 25 minutes. 
*If you don’t have yogurt, you can use around 60g of curd or 60mls of milk with a good squeeze of lime juice. ​​​​
This is a pretty bittersweet dark chocolate cake, so you can change the ratio of cocoa and flour to make it sweeter. 80g flour and 20g cocoa will make it a lighter chocolate cake. Just make sure the flour and cocoa powder mix doesn’t exceed 100g. 

Now on to frosting! Options for frosting really depends on what you have on hand. Nutella is always a good choice, as is chocolate buttercream or ganache. Even a light dusting of icing sugar will suffice as the cake on its own is pretty moist and fudgey.
I was feeling a tad decadent, so we topped this with a sticky fudge frosting, we’ve titled:
Fudge Ganache Drip
 - 80g chopped Dark chocolate
 - 1 tsp salted Butter or Oil
 - A splash of Milk 
We simply microwaved chocolate and butter, until melted. We used salted butter because I love how salt just amplifies the taste of the chocolate, however, oil can be used as a substitute with an added pinch of salt. We also whisked in a tiny splash of milk, because the chocolate kinda seized up. It ended up being a thick ganache drip which was utterly delicious. 

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