1 1/2 cups water
2 teaspoons baking soda
2 1/2 cups unbleached all-purpose flour
21/4 cups granulated sugar ( I used 1 cup of brown sugar and the rest granulated sugar)
1 1/4 cups cocoa powder
2 teapoons baking powder
1/2 cup yoghurt
3/4 cup vegetable oil
2 1/4 teaspoons vanilla essence
1. Preheat oven to 160 C. Lightly butter and dust two 9 – inch round cake pans.
2. In a saucepan, boil water and add baking soda, stirring until dissolved. Remove from heat and keep aside.
3. In a large bowl, combine flour, sugar, cocoa and baking powder. Then aadd baking soda- water mixture. With a handheld electric mixer, set on medium speed, beat in the water and beat in one ata time sour cream, oil and vanilla, stirring intil completely mixed. Scrap the sides in between while mixing.
4. Pour batter in the pans and bake for 40-50 minutes or until cake tester inserted in centre comes out clean.
Cool in pans for 15 minutes on wire rack and turn out onto plates. Cool completely before frosting.
Filling and Frosting:
I sliced the cakes into two so that I had 4 layers. I followed the Strawberry filling and frosting.