Completely made from scratch, delicious and a decadent chocolate flavor. Steam is the secret to what makes the batter cook into a wonderful super moist cake.
Place a trivet at the bottom of a wide, deep pot. The pot will need to have a tight fitting lid. The pot should be wider than the cake pan, and deep enough for the cake to rise with the lid on. Coat the bottom of a 6-inch round cake pan with cooking spray and set aside.
In a small bowl, sift the flour, cocoa powder and baking soda, then mix in the salt.
In a large bowl, whisk together the sugar, eggs, espresso powder, yogurt, vanilla and butter. Add the flour mixture to the bowl and mix until incorporated. You’ll get a thick cake batter.
Cover the pot and heat on high until the water boils. Reduce heat to low and steam, covered, for about 40-45 minutes, or until the cake batter is baked through and a skewer inserted in the center comes out clean.