Cake has become one of my most favorite and essential ritual during times of change, renewal and celebration. Too often I forget that with each new life lesson, with each new passage, a sweet treat comes in handy.
Recently, I made a yogurt cake containing the boy's most cherished addiction...chocolate. Surprisingly, it's been difficult to find real chocolate south of Guatemala. I used sweeten cocoa powder for the cake batter. The recipe is super easy to make and not too sweet. Yet, it packs a real chocolate punch for that sinful fix.
So remember to always treat yourself. Eat Cake. Thrive.
Here's to breakthroughs.
Chocolate Cake (use the yogurt cake batter)
3/4 c powdered chocolate (for a darker richer chocolate taste, use real melted chocolate)
1 teaspoon vanilla
yogurt cake 3-2-1 batter (3 eggs, 2 c flour, 1 c yogurt, 1 c sugar, 1/3 oil, baking powder, salt)
Pre-heat oven to 200 C or 400 F while you make the batter. Set batter aside. Liberally grease a square cake pan.
Pour the batter into the greased pan. Lower heat to 180 C or 350 F. Place pan in the center rack. Back for 30-35 minutes until the top is brown and you can slip a toothpick in the center and it comes out clean. Allow the cake to sit in the pan for another 10 minutes inside the oven. Slice and eat right away or wrap for later (tastes even better the next day).
|made with cocoa powder love
|with caramel bananas
|the last of the saucy guatemalan chocolate (for another cake not pictured)