In days past, before measurements were standardized, this is how things were put together. Every woman had her “special” tea cup, she used just for baking, or not. This is the way my grandmother made chocolate cake. And what a cake it is.The Goddess has been a very remiss Goddess, since she hasn’t posted anything for, well too long. We’re house hunting and that has become an all-encompassing endeavor. But I figured when one returns, it should be with a walloping bang! This should fit the bill…it’s easy and it’s chocolate.
I have my grandmother’s “special” measuring cup. But, I packed it away when we moved to South, because I didn’t want to risk breaking it. Besides, I wouldn’t need it. I measure everything when I bake. Okay, not vanilla extract. Never vanilla extract. The Goddess believes in “never enough”, when it comes to vanilla extract. Her cup was actually just shy of a cup, it held 7 ounces. I used a couple of glass, 7-ounce bowls—one for wet, one for dry ingredients.
Anyway, I think I mentioned that I’ve been going through my recipe boxes. When I ran across grandmama’s recipe in my mother’s recipe box, it was apparent that you needed to have this recipe. It’s just too good a chocolate cake not to make often. And does it get any easier than this? Seriously, this is stupid easy.
I’ve made a couple of changes to grandmama’s recipe. She used sour cream and butter. In her time, the sour cream had a much, much higher butter fat content than today’s sour cream. So, even with the butter, the cake isn’t as tender. Enter, vegetable oil. Oil is so much simpler and dare I say, I like how it behaves in cake baking. And, if you use good cocoa, and you should, the butter flavor won’t be very prominent. The other thing I love about this recipe, it that you literally dump things into a bowl, whisk it up after each addition, until everything is smooth. Also, grandmama’s recipe listed hot water or coffee. She indicated that she used coffee. She wasted nothing. So, I suspect it was her way of using leftover morning coffee. She didn’t always have time to finish her coffee. And in her day, coffee was expensive. Very expensive. She was a busy woman. She cared for their nine children, including a niece and nephew. Her parents lived with my grandparents, and she collected for my grandfather’s business…B-U-S-Y!!!
Tea Cup Chocolate Cake
Use a tea or coffee cup, with a 7 or 8-ounce capacity to measure. This cake is delicious as is, but a dollop of whipped cream or a scoop of vanilla ice cream is also delicious.
- 1 (7 or 8-ounce cup) measure full-fat Greek yogurt
- 1 measure vegetable oil
- 1/2 measure light brown sugar
- 1/2 measure white sugar
- 2 large eggs
- 1 measure good quality unsweetened cocoa powder
- 2 measures all-purpose flour
- 1 teaspoon each baking soda and baking powder
- 1/2 teaspoon kosher salt
- 1 measure hot water or hot coffee
- 1 tablespoon vanilla extract
- Powdered sugar, for dusting
Preheat oven to 350° F. Grease and flour a 9 or 10-inch pan; set aside.
Fill you “measure” with Greek yogurt; dump into a large mixing bowl. Using the same container, fill the bottom with brown sugar, then top off with the white sugar. Dump that into the bowl, along with the eggs and vanilla extract. Whisk together until smooth. Whisk in the oil and whisk for a couple of minutes until smooth.
Using the measure, add one measure of cocoa powder; whisk until smooth. Add two measures of flour, placing the baking powder, soda and salt on top of the flour. Whisk together until the mixture is free of lumps and smooth. Slowly pour a full measure of hot coffee (or hot water , for intensified chocolate flavor) over the mixture. Whisk it up until smooth and thick. Pour the batter into the prepared pan. Bake for 40-50 minutes or until a toothpick comes out clean, when inserted into the middle of the cake. Let cool completely. Cut into squares, dust each portion with powdered sugar.
NOTE: You may use sour cream instead of Greek yogurt, if that’s what you have on hand.
Tea Cup Chocolate Cake Recipe©Marcia Lahens 2019. All rights reserved.