24 cubes
2 extra large eggs
500 ml (2 c) castor sugar
150 ml (½ c + 5 t) oil
125 ml (½ c) Greek yoghurt
5 ml (1 t) vanilla essence
265 ml (1 c + 1 T) cake flour
166 ml (2/3 c) cocoa
2,5 ml (½ t) bicarbonate of soda
1 ml salt
50 g (½ packet) pecan nuts, chopped coarsely
Preheat oven to 180 °C.
1 Whisk eggs and castor sugar with electric whisk till light yellow, about two minutes.
2 Add oil, yoghurt and vanilla essence to egg mixture and mix well.
3 Sift together the cake flour, cocoa, bicarbonate of soda and salt. Mix with spoon till mixed through.
4 Add flour mixture to egg mixture to form dough.
5 Spoon dough on to lined, greased baking tray of 30 cm x 22 cm.
6 Scatter nuts over dough and bake for 30 minutes or till cake tester comes out clean.
7 Take out and allow to cool completely in baking tray.
8 Cut in cubes of about 5 cm x 5 cm.
9 Store in airtight container.
