How to make
Stir the flour, 2 cups sugar and 2-4 tbsp cocoa in a deep bowl until you get a chocolate powder. To them, add the yoghurt that's been beaten with the baking soda and oil and stir well.
The result is a thick brown mixture, lay it out in an oiled and floured oven dish. Bake in a preheated 410°F (210 °C) oven.
Once it cools, slice the cake. Make a chocolate glaze in a casserole in a water bath from the remaining cocoa, a packet of butter and sugar to taste.
Pour the hot chocolate topping over the cooled cake and let it cool again. Optionally, sprinkle with coconut, sugar sprinkles or nuts.
Bon appetit!
