I’m reviving the blog to let you all know about the easiest, best chocolate cake around. It contains both coffee and yogurt, so it is technically a breakfast cake. You might even have everything you need to make it right now.
Meanwhile, I’m on the other side of grad school now and have (slightly) more time to revive the blog and post more recipes. Any requests?
Recipe credit goes to David’s mom.
David Jacob Strange’s Birthday Cake
1 3/4 cups flour
1 3/4 cups white sugar or your favorite substitute
3/4 cup cocoa powder
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup coffee, cooled
1 cup yogurt
1/2 cup oil (use melted coconut oil if you’re fancy, canola oil if you’re cheap like me)
1 tsp vanilla
Lemon Glaze
2 cups powdered sugar
3-4 Tbsp. lemon juice
This cake comes together quickly with a few easy steps:
- Preheat the oven to 350 degrees. Grease a 9 x 11 glass pan with a bit of butter or baking spray, or line it with wax paper and grease that (less dishes!).
- Stir the dry ingredients together in a bowl. Flour, sugar, cocoa, baking powder, baking soda, and salt.
- Whisk the wet ingredients together in a second bowl. Yogurt, egg, oil, vanilla, and coffee. You can whisk with a fork.
- Mix the dry ingredients into the wet ingredients. Pour everything into the pan. Bake for 40 minutes.
- About an hour later: measure powdered sugar into a bowl, and drizzle lemon juice in until you get a thick icing. Not too runny, but pourable. Pour this over the cooled cake.
- Devour. Goes well with ice cream, obvs.
butter & sugar 