Ingredients
2 cups All Purpose Flour Measured Correctly
1 cups White Granulated Sugar
1 ½ tsp baking Soda
1 tbsp Cocoa Powder Unsweetened
3 tsp Vanilla Extract
¾ cup Canola Oil or Vegetable Oil
1½ tsp Distilled White Vinegar
2 tsp Red Gel Food Color
Method
Preheat the oven to 350°F (180°C), spray two 8-inch cake pans with non-stick spray, and line the bottoms with the heart shape of parchment paper. Set aside.
In a medium size, bowl put 1 cup of yogurt and add 11/2tsp baking soda, Let it sit for a few minutes to curdle.
Add sugar, cooking oil, and yogurt mix in another big bowl.
Stir the batter nicely with the stirrer. Don’t overmix. yogurt, oil, and sugar mixture.
Add flour, cocoa powder, vinegar, red food color, and vanilla essence to the yogurt oil and sugar mixture, and mix into a thick batter.
Divide the batter evenly between the two prepared 8-inch cake pans and smooth down.
First, bake for 10 minutes at 180 degrees celsius and then for 30 minutes at 160 degrees.
Let the cakes cool in the pans for a few minutes before removing them and transferring them to a wire cooling rack to cool completely before frosting.
