This is a dead easy, everyday, family-style cake, and isn't too rich. The prep time says 10 minutes, but it probably only takes 5. It is perfect for lunchboxes or afternoon tea. Nice served with some berries.
Prep: 10 mins • Cooking: 1 hour 15 mins
1 ½ cups (225g) Healthy Baker self-raising flour
1 ½ cups (280g) caster sugar
½ cup (50g) cocoa powder
125g butter, melted
200g tub natural yoghurt
1 tbsp icing sugar to dust
Preheat the oven to 170°C/150°C fan-forced. Lightly spray a 22cm cake tin with oil and line with baking paper.
Combine the flour, sugar and cocoa in a large mixing bowl. Make a well in the centre. Whisk in melted butter, yoghurt, egg and milk until mixture is smooth.
Spoon into the prepared tin. Bake in preheated oven for 1 hour 15 minutes or until risen and cooked when tested with a skewer. Cool for 5 minutes in the tin and turn out onto a wire rack to cool. Sprinkle with icing sugar.
Tip: measure the milk using the yoghurt tub. It is the same quantity.