# Blend the eggs and the granulated
sugar in a deep bowl until the
sugar dissolves totally.
# Add
cocoa,
yogurt, vegetable oil,
flour, vanilla and baking powder into the mixture and mix it to get a smooth mixture.
# Put 2 tbsp of cake mixture aside.
# Pour the remaining cake mixture into the circle shaped 8 inches diameter cake mould which has not a hole in the middle.
# Place the mould into the oven which is preheated to 329 F for a while and bake it for 45 minutes.
# When the cake cools down, put the remaining cake mixture into a pot, 1 cup
milk, 2 tbsp granulated
sugar and 1 tbsp
cocoa into a pot, cook it over medium heat by stirring constantly until it reaches the consistency which is a little bit low than
milk pudding’s.
# When the upper sauce cools down, transect the tepid cake (If the upper side turns to convex during the baking, cut off that convex to flatten the cake.). Get the lower side of the cake up, and then pour the sauce all over.
# Spread the mixture of 1 pack icing
sugar and 1/3 cup
milk all over the remaining cake piece.
# Place the cake piece which you poured sauce all over, onto the icing
sugar cream. Refrigerate it on the lowest layer of the refrigerator for 2 hours at least, slice and serve.
