Not only does this cake come together in one bowl, but you also don't have to fuss around with measuring cups or spoons. All you need is a 7-ounce, individual-sized yogurt container. —Grant Melton
Watch This Recipe
No-Measure Chocolate Cake
one 10-inch round cake
7-oz container plain, full-fat Greek yogurt
container canola oil
containers self-rising flour
container cocoa powder (unsweetened)
container coffee or warm water
Powdered sugar, for dusting
In This Recipe
Preheat oven to 350° F.
Empty the Greek yogurt container into a large mixing bowl. Now, using the container as your measuring device, add one yogurt container full of sugar and one yogurt container full of canola oil to the bowl. Then, add in two large eggs. Using an electric hand mixer, beat mixture until smooth.
Now, still using the empty yogurt container to measure, add in two container-fulls of self-rising flour and one full container of cocoa powder. Beat on a low speed until lump free, and slowly add in a full container of warm water (or coffee, for intensified chocolate flavor) and a pinch of salt. Mix until smooth. Once smooth, pour the batter into a prepared 10-inch spring-form pan. Bake for 35 minutes or until a toothpick, when inserted into the middle of the cake, comes out clean. Let cool.
Release the cake from the spring form pan and dust with powdered sugar, if desired. The cake goes well with a dollop of whipped cream.
Grant Melton is an Emmy Award-Winning Producer of the Rachael Ray Show, food writer and recipe developer. He's a contributor to Food52, Food Network Kitchen and Rachael Ray Every Day Magazine. His favorite food is chocolate chip cookies (with salt.)