1. Pour the softened butter and white sugar into a large container. Use a hand-held electric whisk at low speed to stir the white sugar into the butter, then use a medium-high speed to beat until the butter becomes lighter and fluffy.
2. Add eggs and beat evenly.
3. Add yogurt and stir well, add vanilla extract and stir well.
4. Mix flour, cocoa powder, red yeast rice powder, baking soda, and salt through a sieve, and add to step 3.
5. Mix well with a rubber spatula.
6. Pour the batter evenly into the mold, no more than 2/3 of the mold.
7. Put it in a preheated oven at 175°C and bake for 22-24 minutes. Turn the bakeware at 180 degrees at 12 minutes midway to make it evenly heated. Use bamboo skewers to tie the middle of the cake. When you take it out, there is no egg liquid attached. Clean and bake the cake.
8. Take out the cooked cake and let it cool in the mold for 5 minutes, and then move it to the baking net until it cools completely.
Tips:1. The best room temperature for yogurt and eggs is to avoid separation of water and oil.
2. There is no red yeast rice powder that can be replaced with edible red pigment.
