INGREDIENTS

For the cake

1 stick (115g) butter, softened

½ cup (100g) white granulated sugar

2 tsp vanilla extract

1 egg

2 egg yolks

1 cup + 2 tbsp (160g) all purpose flour

2 tsp baking powder

¼ tsp salt

⅓ cup (80g) Greek yogurt, 5% fat

½ cup (120g) whole milk

For the frosting

4½ tbsp (60g) butter, softened

½ cup (60g) powdered sugar

3 tbsp (30g) unsweetened cocoa

2 tbsp (30g) milk, hot

⅛ tsp salt

INSTRUCTIONS

For the cake

Preheat the oven to 320°F (160°C).

In a large bowl cream together the softened butter, sugar and vanilla extract.

Add the egg and egg yolks and mix to combine.

Add the flour, baking powder, salt, yogurt and milk. Mix until combined.

Scrape the bottom and sides of your pan and transfer to a 7 inch square baking dish, buttered, floured and lined with parchment paper and bake for about 25 minutes or until the toothpick comes out clean. Don’t overbake!

Allow the cake to sit in the pan for 5 minutes and then turn it over onto a wire rack and allow to cool completely.

For the frosting

In a bowl combine powdered sugar, cocoa powder, salt, softened butter and hot milk. Mix to combine. The frosting will be lose and runny.

Set the frosting to the side for 20-30 min. After 20-30 min the frosting should have thickened. Check video for visuals. If desired whip to lighten the color.

Alternatively, if your kitchen is hot, you can put the frosting in the fridge. However don't leave it longer than 5-10 min or it will become hard!

Frost the cake once cool, enjoy! Store the cake well covered at room temperature.