Being mixing 250ml of sunflower oil with 150g caster sugar.
Then blend in 225ml of yoghurt.
Add to this 2 eggs, 225ml of self raising flour, 2 tsps baking powder, 2 tsps of vanilla extract and 1.5 tbsp of cocoa powder (you can omit the cocoa if you want a plain rather than chocolate sponge).
Whisk til combined,
Line two sandwich tins and divide the mix.
Bake at 160 degrees for about 35 mins til risen and cooked through.
To ice make up chocolate fondant icing- heat 60ml of double cream with 100g plain chocolate until melted and combine. Take a few spoonfuls of this and whisk together with some double cream that has been whisked til stiff.
Cover the cake with an apricot glaze and sandwich together with the chocolate mixed with the whipped cream. Using the remaining chocolate to cover the top and decorate.
You can use the mix to bake in a chiffon tin and cook for about 50 mins. If you want to cover the whole cake heat 200ml of double cream and then add 200g of plain chocolate. This is more than enough to fill and ice the cake.