“Soft Yogurt and Cocoa Cake: A Delightful, Moist Treat!”

Preheat your oven to 350°F (175°C).

Grease and flour a round or square cake pan (about 8 inches), or line it with parchment paper.

Mix Wet Ingredients:

In a large bowl, whisk together the yogurt, sugar, vegetable oil, and eggs until smooth and well-combined.

Stir in the vanilla extract for added flavor.

Combine Dry Ingredients:

In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.

Make the Batter:

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are fine.

Bake the Cake:

Pour the batter into the prepared cake pan, spreading it out evenly.

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. If necessary, check after 25 minutes to avoid overbaking.

Cool and Serve:

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Once cooled, you can dust the cake with powdered sugar, top it with whipped cream, or even drizzle it with melted chocolate if desired.

Serving and Storage Tips:

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