1 large egg
1 cup granulated sugar
6 ounces plain, vanilla, or chocolate yogurt, sour cream or yogurt.
1/4 cup canola or vegetable oil
1 1/2 teaspoons vanilla extract
1/2 cup brewed coffee, room temperature or warm
1/2 cup unsweetened natural cocoa powder
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt, optional
Preheat oven to 350° F. Line a 9-by-9-inch or a 10-inch round cake pan. Spray with cooking or grease and flour cake pan and set aside.
In a large mixing bowl combine egg, sugar, yogurt, oil, vanilla, and whisk until smooth and combined. Add coffee, Dutch cocoa powder, and mix vigorously until batter is smooth.
Add the flour, baking soda, baking powder, salt, and whisk vigorously until batter has just combined, about 1 minute. Make sure the coffee is luke warm, not too hot. Pour batter into prepared pan and bake for about 25 minutes, or until top has set and a toothpick inserted in the center comes out clean. Let the cake to cool in pan completely, at least 30 minutes, before frosting the cake.
We have a family recipe for frosting that we used.
I hope you enjoyed this cake. I love reading your comment and thank you for stopping by!