Especially at this stage in my life, quick and simple anything is what I lean toward. I’ve always opted for the quicker route because time is precious. That’s not to say I won’t spend hours preparing a special meal or making a birthday cake. But, most days those hours are better spent tending to kids, running the house, and working. And, when I can I like to steal minutes to read a book (I’m a non-fiction junkie), practice yoga, or just sit and breathe. Nothing wrong with that, right?
Here’s what I love about this cake – you mix it right in the pan. No bowl or mixers to wash. Just mix the cake in the pan and pop it in the oven. It’s humble. It might not be the recipe you want to pull out for Thanksgiving dinner. But for a quick and simple chocolate fix this cake is my go-to.
If you’ve never used teff flour, I think this is the recipe that’ll make you a convert. It’s a gluten-free grain and has about 123 milligrams of calcium per cup, which is the same amount of calcium in 1/2 cup of cooked spinach and a little less than 1/2 cup of milk. Teff is also 20 – 40% resistant starch, which, according to the Whole Grains Council, means it may help with weight control and blood sugar management.
Teff and chocolate make a great combo. You’ll come back to this chocolate cake recipe again and again – it’s too moist and flavorful not to be a favorite. It might be a little difficult to get the first piece of cake out but after that you should be in good shape. If you’re up for it, mix the cake in bowl, line your pan with parchment paper, and the cake should easily turn out of the pan. It’ll take about fourteen minutes instead of seven.