Chocolate Poke Cake

• 1 cup all-purpose flour
• 1/4 cup plus 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/4 cup yogurt
• 1/4 cup vegetable oil
• 1 1/2 teaspoons pure vanilla extract
• 3/4 cup water

For Garnish:

• 2/3 cup chocolate syrup
• Shaved chocolate

• Preheat oven to 350°F.
• Line an 8 by 8-inch square baking pan or 8-inch spring-form pan with parchment and set aside.
• In a large bowl, combine the flour, cocoa powder, baking soda, salt and sugar.
• In a separate bowl, whisk together yogurt, vegetable oil, vanilla, and water until evenly combined.
• Pour the wet mixture into the dry mixture and stir until just combined. Pour into the prepared 8-inch pan.
• Place on the center rack of your oven and bake for 25 minutes or until the cake has risen and a toothpick inserted into the center comes out mostly clean. Let cool completely.
• Once cooled, poke holes into the cake with a toothpick or fork. Pour the chocolate syrup evenly over the top, allowing it to seep into the cake.
• Top with shaved chocolate and serve.

Store covered at room temperature for up to two days or freeze if desired.

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