The yogurt in this cake is the liquid which makes the batter thicker than most and the cake moister than most!
This recipe was featured in The Dairy Episode of The Farm on Public Television.
13/4 cups all-purpose flour
3/4 cup cocoa powder
11/4 teaspoons baking powder
1/2 teaspoon baking soda
11/2 sticks unsalted butter
11/4 cups dark brown sugar
2 large eggs
1 cup yogurt
Oil a 9-inch square baking pan, then place a square of parchment paper in the bottom of the pan and oil the paper.
Preheat the oven to 350°F.
Whisk together the flour, cocoa powder, baking powder, baking soda, and 3/4 teaspoon salt.
In a mixer, beat the butter and brown sugar until fluffy and a few shades lighter. Beat in the eggs, one at a time, then beat in 1/2 of the flour mixture on low speed until just combined. Beat in the yogurt until combined, then beat in the remaining 1/2 of the flour mixture until just combined. Spread the batter in the baking pan, smoothing the top. Bake the cake until a tester comes out clean, 35 to 45 minutes.
Serve the cake with fresh strawberries and vanilla ice cream.