In a small bowl, combine the flour, cocoa powder, baking soda, and salt. Mix well and set aside.

In a large glass or ceramic bowl, cream the butter and sugars with a hand mixer. Mix in vanilla extract and instant coffee. Add the eggs one at a time, mixing each one in well. Add the yoghurt and mix just until blended.

Add the dry ingredients and mix just to combine. Pour into a greased 9x13-inch baking pan. Bake at 350°F for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Cool completely and dust with additional cocoa powder or powdered sugar, if desired.

Makes 12 servings.

*This recipe has been tested at an altitude of 1,100 feet. For adjustment guidelines for cooking at high altitude (above 3,000 feet), visit our high altitude cooking tips page.

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