Chocolate yogurt cake.I thought it was a good idea for a rainy day like today.
2 cups all-purpose flour
2 1/2 cups sugar 3/4 cup unsweetened cocoa powder (or dutch-processed, your preference) 2 teaspoons baking soda 1 teaspoon salt 1 cup canola oil 1 cup plain yogurt 1 1/2 cups water 2 tablespoons distilled white vinegar 1 teaspoon vanilla extract 2 eggs
Preheat the oven to 350 degrees. Butter three 8″ cake pans and line the bottoms with parchment paper. Butter again. Do not skip this step.
Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl and whisk to combine. Whisk in the oil and yogurt, then gradually beat in the water. Add the vinegar and vanilla and mix to combine, and finally beat in the eggs until the batter is well combined. Divide among the three cake pans.
Bake for about 35 minutes, or until a toothpick comes out almost clean. Cool in the pans for 20 minutes, then invert onto a wire rack and peel off the parchment paper, letting the cakes cool completely.