Ingredients:
Eggs - 5
Kaymakani yoghurt - 400 gr
Baking soda - 1 tbsp
Flour - 4 cups
Sugar - 1 cup
Powdered sugar - 2 spoons
Baking powder – 0,2 gr
Vanilla extract - 0,2 gr
Sunflower oil - 1/2 cup
Cocoa - 2 spoons
In a deep bowl, batter the eggs, add sugar and mix well.
Add the yoghurt which has been previously mixed with the baking soda. Add the sunflower oil and vanilla extract.
Then add the flour and the baking powder and mix until a smooth texture is achieved.
Put some oil on a baking tray and sprinkle some flour on it. Add half of the mixture and then add the cocoa to the other half. Mix well and pour the rest of the mixture on top of the one already in the tray.
The cocoa and yoghurt cake should cook at 180C until ready.