Chocolate Yoghurt Bundt Cake

An age ago, I made a delicious Chocolate Yoghurt Bundt Cake from p188 of the 100th (and last) edition of Donna Hay Magazine (sold out online but I have seen copies of it in the shops still).  This handsome looking cake is super easy to make as well as delicious.  The chocolate flavour comes exclusively from cocoa, so it is also relatively inexpensive.

If you would like to make this cake (and to be honest, why not?), you will need:

3/4 cup vegetable oil
2 eggs
1/4 cup buttermilk (or just sour the equivalent amount of milk with a little lemon juice)  
1 cup natural Greek-style yoghurt
1 teaspoon vanilla extract
1 3/4 cups sugar
2 cups self-raising flour
1/3 cup cocoa powder, sifted

Preheat your oven to 180 degrees Celsius, and grease a 3 litre capacity bundt tin.

In a large bowl, whisk together the oil, eggs, buttermilk, yoghurt, vanilla and sugar.  Fold the flour and cocoa through the mixture until it is smooth.

Pour the batter into the prepared bundt tin and bake in the preheated oven for 50-55 minutes or until cooked through.  Remove the cake from the oven and allow to cool in the tin for about 5 minutes before inverting onto a wire rack to cool.

To ice the cake, put 1 1/4 cups icing sugar, 1/4 cup cocoa and 2 1/2 tablespoons boiling water together in a bowl and mix until smooth.  Pour the icing over the cooled cake and allow it to set before slicing and serving the cake.

Enjoy!