Okay guys, I am pretty sure my mom is secretly a blogger writing recipes on Food52. I am not kidding.
So last week I discovered a recipe that was easy as pie, but it wasn’t pie. It was cake. Easy as cake. But you know, pie isn’t that easy either sometimes. But this cake was. Easy that is. Okay, okay…just keep reading.
I get these emails from Food52 every week. It’s one of my all time favorite foodie websites, and kitchen gear websites, and lifestyle websites. It’s totally my aesthetic, my jam , ya’ know? Well, one day they emailed out this recipe for a “no measure chocolate cake”. What on earth does this mean, “no measure chocolate cake?” What is this? Like one of those “no kneed breads?” Something that sounds like blasphemy but is really a miracle?
A cake is baking and baking means measuring. Measuring means being exact. And why be exact? Because science people! Science! Baking is science!
Not this recipe. It uses the slightest notion of a measuring tool. The plastic cup of a yogurt container…much like my mother’s approximate baking theory uses a coffee mug. I had to do a double take and make sure she wasn’t secretly blogging for Food52 and doing product placement for Fage Greek Yogurt. This recipe is so up Vasiliki’s alley.
So, I tried it and it was so easy. We are talking chocolate cake in less than an hour. More like 45 minutes. And it was good man. Do you want dessert? Make this cake. Do you want a slightly sweet treat to accompany your morning coffee? Make this cake. Do you like chocolate? Make this cake people!!! I can’t believe how easy it was.
I changed it up a tiny bit. I used olive oil instead of canola, well because I’m Greek. There I said it. Canola…come on! Now that’s blasphemy. I also put a tiny splash of vanilla.
And so, I share the cake that’s easy as pie…but cake…okay bye.
“No measure” Chocolate Cake – adapted from Food52
1 container Greek yogurt (7 oz)
1 container olive oil
1 container sugar
2 eggs (LARGE)
2 containers self-rising flour (NOTE THE SELF RISING FLOUR, OKAY?)
1 container cocoa powder (unsweetened, DUTCH PROCESS PLEASE!)
1 container coffee (use a cup of coffee that you make the morning that you make this)
small splash of vanilla (don’t bother measuring)
Powdered sugar for dusting OR chocolate frosting, because, chocolate. I love chocolate.
Pre-heat over to 350.
Open your yogurt container and make note of where the yogurt is leveled off in the container. You will want to “measure out” the rest of your ingredients up to this appoximate level as well.
Empty the yogurt into a mixing bowl. Using that same container measure out your sugar and olive oil. Add the eggs and beat until mixed. Next, add your flour, cocoa and coffee and mix until smooth. Pour the whole thing into a greased and floured spring form pan and bake for 35 minutes.
Let it cool, frost it or dust it with powdered sugar and pat yourself on the back. Drop mic. You just made the simplest chocolate cake.