When it comes to baking cakes I am a fanatic. Every ingredient must be measured or weighed. But sometimes you want a quick cake, a cake that requires no fuss and bakes up in a heartbeat, so that you can sit down and enjoy it right away. I was tempted by this recipe on Food 52 and it was quirky; no measuring, just a yogurt container. I had to bite down hard to ignore my OCD to try it. After cooling, problems came up; the cake fell about 25%. However, the texture is moist and dense, quite like a brownie, and not as sweet.
No Measure Chocolate Cake
2 tablespoons butter and 1-1 1/2 tablespoons flour for prepping the pan
7 oz (200g) Greek style yogurt
1 container canola oil (I used rice bran oil)
1 container superfine sugar
2 large eggs
2 containers self-rising flour
1 container unsweetened cocoa powder
1 container coffee or warm water
pinch of salt
powdered sugar for dusting
Preheat oven 350˚F/175˚C. Melt butter and add 1 tablespoon flour. The mixture should be thick but not dry so add a little more up to 1/2 tablespoon more. Brush on the inside and base of a 10″ springform pan. Line with bottom with parchment then brush some more butter mixture on the parchment. Set aside.
Baker’s Note: I used 3 5×3 inch pans filled halfway, and baked the cakes for 30 minutes.
Empty the yogurt container in a large mixing bowl. Using the yogurt container, measure the oil and add it to the yogurt, followed by the sugar. Add 2 eggs. Using the paddle attachment, beat on medium speed until smooth.
Add 2 containers-ful of flour and 1 container cocoa powder. Beat on low speed until no lumps remain. Slowly add the coffee or warm water. Add a pinch of salt. Beat on medium speed until smooth. Turn off the mixer and scrape down the sides and bottom of the bowl.
Pour into prepared 10 inch pan and bake 35 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks. Unmold and remove the paper. Sprinkle powdered sugar on top when cooled. Serve at room temperature with whipped cream, crème fraîche, or ice cream.