Mondays are my JAM. I know not everyone loves Mondays, but they are one of my favorite days. It is like the first day of the month or year. A fresh start. A to-do list that seems a mile long, but you have a whole week to get it done. I always know that I am going to be super productive. There is just something about starting off fresh. You can pretty much take on the world if you have enough coffee. Grocery shopping, cleaning house from the weekend chaos and baking. Always baking.
I love to get my meal plan written out and into action on Monday. I look ahead through my planner, see what is going on, choose our dinners and make a snack for my oldest that will last the week. After school snack in our home is almost always homemade, if I have any say. Can’t tell you how much I love spending a good chunk of my day baking, only to have my oldest ask me for french fries and fruit snacks when I pick him up… I kid you knot, I have shown up with a homemade cinnamon bun before and been asked, “But how about some Cheetos, instead?” Ha! Kids are kids, no matter what. I still try really hard. I am lucky I am in a season in my life that allows me to do pick up, have time to bake, and still not feel like I am drowning. I know that this won’t always be the case, so I am trying to make the most of it.
I like to ask my oldest what he is in the mood for, but sometimes our pantry and fridge are looking a little bare by Sunday. This cake is so damn easy. It is one of those recipes that I can bust out at anytime, because it only has a few ingredients, and I almost always have them on hand. Greek yogurt makes this cake extra special, leaving it with the perfect crumb and texture. It “should” last all week, but since it doesn’t have any frosting or anything, it is really easy to end up having a slice for breakfast with coffee. Because it is practically a muffin in cake form! Or, so I tell myself.
After School Chocolate Cake
Serves 10
Time: 75 minutes
Adapted from Smitten Kitchen
1 cup lightly packed brown sugar
1/3 cup granulated sugar
1/2 cup butter
1 large egg
1 teaspoon vanilla
1/2 cup whole milk
1/2 cup greek yogurt
1 1/2 cups all-purpose flour
3/4 cup cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
- Heat your oven to 325 and spray a loaf pan with non stick spray.
- Cream the butter and sugar together with an electric mixer for 3-4 minutes, or until light and fluffy. Mix in the egg and vanilla.
- Sift the cocoa powder, flour, baking soda, baking powder, and salt into the mixing bowl until just incorporated. I like to gently fold it in with a wooden spoon.
- Pour into your grease pan and bake for 55-65 minute, depending on your oven temp. Check with a toothpick. If it comes out with just a few crumbs, it is ready!
- Let cake cool for 10 minutes in the pan, then turn out onto a cooling rack to cool completely before slicing. Be patient! It is totally worth it!
You can serve it topped with ice cream, whipped cream, fresh berries or even jam. We like it best just how it is. Perfectly sweet, extra chocolatey, and washed down with a glass of ice cold milk. Enjoy!
