Ingredients
120 grams sugar
380 grams all-purpose flour
150 grams yogurt
8 grams baking powder
120 milliliters vegetable oil
Vanilla essence or vanillin (to taste)
200 grams semi-sweet chocolate, chopped
2 tablespoons almonds, chopped
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
In a large mixing bowl, combine yogurt, sugar, and vanilla essence. Mix well until sugar is dissolved.
Gradually add vegetable oil while continuously mixing until well incorporated.
In a separate bowl, sift together flour and baking powder.
Gradually add the flour mixture into the wet ingredients, mixing until just combined. Do not overmix.
Gently fold in the chopped chocolate and almonds into the batter.
Pour the batter into the prepared cake pan, spreading it evenly.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove from the oven and allow the cake to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Optionally, dust with powdered sugar or drizzle with melted chocolate before serving.
Enjoy.