3Tbspunsweetened cocoa powder(natural or Dutch process)
Preheat oven to 375˚F. Liberally grease a 9″ round cake pan that is at least 2″ deep.
Beat the butter and sugar together until thoroughly combined. Add the eggs, one at a time, beating well and scraping the bowl after each one. When both eggs are in, beat at high speed for 2-3 minutes. The batter will lighten in color and become fluffy.
Add the to the batter vanilla and almond extracts, salt, baking powder, and baking soda. Stir well to combine.
Alternately add the flour and yogurt, starting and ending with flour: 1/3 of the flour, 1/2 of the yogurt, half the remaining flour, the rest of the yogurt, then the rest of the flour. Combine gently after each addition. At the end, scrape the bottom and sides of the bowl, and beat briefly.
Spoon the batter into the prepared pan. Bake the cake 35-45 minutes, until it’s golden brown on top, the edges begin to pull away from the pan sides, and a toothpick inserted in the center comes out clean or with only a few moist crumbs.
Cool in the pan 20 minutes, then turn out onto a rack and cool completely.
FOR THE FUDGE ICING
Sift the sugar: yes, really, sift it. At least pass it through a sieve – it’s important that you not have any lumps.
In a small saucepan, melt the butter. Stir in the cocoa powder and yogurt, bring the mixture to a full boil, stirring constantly, then remove from heat and add the vanilla extract.
Work quickly now, and add the cocoa mixture to the sugar, beating until it is very smooth and glossy. Quickly pour the still-warm icing over the cooled cake, and let it drip over the sides.