• Use a whisk or handheld beater to beat the butter. Add the sugar and vanilla extract and beat until well incorporated.
• Pour in the yogurt and mix to combine.
• Sift in the flour, salt and baking powder and mix until just combined.
• Add the milk and use a whisk or handheld beater to beat for a minute.
• Pour the mixture into a microwave-safe dish lined with parchment paper. Bake in the microwave for between 6 to 8 minutes or the high power setting.
• Check if the cake is baked after 6 minutes by inserting a toothpick in the centre. The cake should be baked if the toothpick comes out clean.
• If after 6 minutes the cake has not finished baking, continue to bake it until done.
• Keep in mind that the cooking time is going to vary depending on your microwave and the container you are using.
• After baking, allow the cake to cool in its container for 10 minutes. Then gently remove it from the container onto a plate. Cool completely before decorating with a frosting of your choice.

Frosting (decorating)

• Top with a simple dusting of powdered sugar
• Frost with piped or spread with my favorite chocolate buttercream
• Try my delicious stabilized 3 ingredient whipped cream frosting (without gelatin) and top with seasonal fruit
• Cover with a chocolate ganache.