This soft moist cake is truly delicious. You serve it with a dash of whipped cream or a liqueur.


  • Grease and line with wax paper two 8” round microwave-proof cake pans.
  • Sift the flour, baking soda and salt together.
  • In a large bowl, cream the shortening, sugar, cocoa powder and vanilla essence together till light and fluff y.
  • In a glass bowl, pour 250 ml water and heat in the microwave for 1 minute in microwave Oven.
  • Mix with buttermilk and blend into the creamed mixture.
  • Blend in the eggs. Fold in the flour mixture and mix well till smooth.
  • Microwave each pan on low power for 8 minutes.
  • Microwave again on high power for 1 minute at a time till toothpick inserted in the centre comes out clean.
  • Let it stand for 5 minutes before removing from pan. Remove wax paper and cool thoroughly before frosting.


500 gms self raising flour
¼ tsp salt
125 gms butter
500 gms sugar
125 gms cocoa powder
1 tsp vanilla essence
125 ml yoghurt
2 nos. eggs, whisked
  • Cooking Time: 10 – 12 mins
  • Cooking Temp: 200°C
  • Cooking Mode: Convection
  • Preparation time: 15 mins
  • Shelf Placement: Centre
  • Serves: 6 Small And One Large 8”