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My favourite chocolate cake

my favourite chocolate cake - easy , moist, delicious and great chocolatey flavour!
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 2 8 inch cakes

Ingredients
  

  • 250 grams or 2 cups all purpose flour
  • 450 grams or 2 1/4 cups granulated sugar
  • 60 grams or 3/4 cups cocoa (Dutch processed or natural)
  • 2 tsp baking soda
  • 1 tsp salt
  • 240 ml or 1 cup thick yoghurt or curd , at room temperature
  • 240 ml or 1 cup vegetable oil
  • 360 ml or 1 1/2 cups water , at room temperature
  • 2 tablespoons vinegar
  • 1 tsp vanilla essence or extract
  • 2 Eggs , at room temperature

Instructions
 

  • Grease and flour two 8 inch round pans and line the bottoms with parchment. Preheat oven to 180 c / 350 F.
  • In a large mixing bowl , whisk together all the dry ingredients - flour, cocoa, sugar , baking soda and salt.
  • Add the yoghurt and oil and whisk well. It will be thick and gluggy.
  • Add the water, half cup water at a time , whisking well after each addition.
  • Whisk in the vinegar and vanilla .
  • Add and whisk in the eggs ONE BY ONE.
  • Divide the batter into the two prepared pans. Its extremely thin and pourable. Bake at 180 C/ 350F for 50-55 minutes .
  • A toothpick inserted in the centre comes out dry or with a few dry crumbs. Let cool in the pan for 20 minutes. Then , run a knife along the sides, invert the cakes out and remove the parchment paper gently. cool right side up on wire rack until completely cool.

Notes

Step by step Tutorial :
Also :
  • This can be stored in an airtight container at room temperature for 3-4 days or in the fridge for 5-6 days or in the freezer for upto 2 months.
  • Use Dutch processed cocoa for the best results , but regular works great too.
  • Baking pan options :1. 8 inch round - full recipe in 3 pans for 30-35 minutes ,full recipe in 2 pans for 50-55 minutes (each can be sliced into two) , half recipe in 1 pan for 50-55 minutes (can be sliced into two) 2. 7 inch round - full recipe in 3 pans for 35-40 minutes ,full recipe in 2 pans for 55-60 minutes (each can be sliced into two) , half recipe in 1 pan for 55-60 minutes (can be sliced into two). 3. 6 inch round - half recipe in 3 pans for 25-30 minutes ,half recipe in 2 pans for 35-40 minutes (each can be sliced into two) , half recipe in 1 tall pan for 45-50 minutes (can be sliced into two or three)
  • Since this is a moist cake, handle and slice it when chilled.