There’s something I don’t do enough as a food blogger, and that is telling you guys which food blogs I cook from and love. I read roughly 20 food blogs weekly, and they inspire the heck out of me. I share, save, and pin their recipes in social media, but it never occurred to me to take their recipes and scale it down for you in this space.
First up, I want to praise Mel’s Kitchen Cafe. I’ve been reading her site for years, and making her recipes for just as long, too. There is no other blogger out there that has added to my and my Mom’s recipe box more than Mel. Her recipes are just winners, all around. Her recipes always work, they’re always delicious, and she’s known to have an eye on the clock when it comes to prep time. I’m positive that Mel is a Saint among us, as she has 5 (FIVE!) beautiful kids and finds time to blog about what she cooks for them. I whined that I didn’t have time for blogging when we got two dogs; I don’t know how Mel does it. But I do know that she does it well. Very, very well.
I make at least one of her recipes each week (my favorites are: enchilada pasta, sweet ‘n sour chicken, one pot creamy tuna and shells, spaghetti pie, lasagna soup, and oh I could just keep going and going!). A good way to get started with Mel’s recipe is to check out her ‘Recipes the World Forgot‘ section. Too often, I pin almost every single one of her recipes, and then forget to go back and make them. When she reminds me, I’m ever so grateful.
Today? We’re scaling down her fudgy chocolate chip yogurt cake. Because a one-layer cake made all in one bowl with a fudge bottom and a dose of yogurt to make me feel healthy is exactly what I want everyday at 4:00. I still eat dessert every day, ya know.
Somehow, in the process of scaling this recipe down, I ended up with a fudge middle instead of a fudge bottom. I tested it several times, and decided that I’m okay with it. Mel’s recipe is flawless, and if you make the full version in a 9″ cake pan, you’ll get a fudge bottom. But, when I scale it down to a mini 6″ cake pan to serve two, I get a fudge middle. My fault entirely. But delicious, nonetheless.
Thanks, Mel, for being your wonderful self. You keep me well-fed and constantly inspired in the kitchen. Can we please share this cake together one day?
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup Greek yogurt
- 2 large eggs
- 1/2 cup flour
- 5 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking soda
- pinch of salt
- 1/4 teaspoon instant espresso powder
- 1/2 cup chocolate chips
- Preheat the oven to 350, and spray a 6" round cake pan lightly with cooking spray.
- In a medium bowl, whisk together the sugar, vanilla, yogurt and eggs. Whisk very well.
- On top, add the flour, cocoa, instant espresso, baking soda, and salt. Whisk until combined.
- Finally, stir in the chocolate chips.
- Scrape the batter into the prepared pan, and bake on a small baking sheet for 23-25 minutes. A toothpick inserted with have wet chocolate on it, but the top of the cake will appear dry and the edges will start to pull away from the pan.
- Let cool for 5 minutes, and then carefully tip onto a serving plate.
Amount Per Serving: Calories: 659Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 187mgSodium: 311mgCarbohydrates: 111gFiber: 6gSugar: 75gProtein: 17g