400 ml flour
1 and a half cups sugar
1 teaspoon baking soda
a dash of salt
1 and a half cups yoghurt
2 to 3 tablespoons milk
1 packet vanilla sugar
1 cup oil
3 tablespoons cocoa powder
Sieve the dry ingredients (flour, salt and baking soda).
In a measuring cup add the yoghurt and milk to get a 400 ml liquid, start by adding 2 tablespoons of milk if you need more to make 400 ml then add a little at a time until you get 400 ml.
In the yoghurt mix, add the cocoa powder and mix well.
In a pot, add the oil and the yoghurt cocoa mixture and place it on a low heat stove (you don’t want to cook this, make sure it’s on low heat).
Stir it constantly until smooth and remove it from the stove.
In a mixer, add the cocoa mixture, sugar and mix.
Then add the eggs, one at a time, followed by the vanilla sugar.
Next add the flour a little at a time and mix well.
In a greased bundt pan or any pan, pour the cake batter and place it in a preheated oven (385 degrees).
Remove when toothpick comes out clean.
Let the cake cool completely before removing from the pan.
Frost the cake to your desire.