Today is Sunday. It's the perfect day to treat yourself to a chocolate cake. I prefer homemade, so I'll walk you through how I make mine. Here are the ingredients, so you can check your pantry before we get started: flour, cocoa powder, sugar, and baking soda are the dry ones. You’ll also need eggs, vegetable oil, yogurt, a cup of coffee, and vanilla extract (optional).

This recipe is so forgiving that I measure everything in cups. Any cup will do, as long as it isn’t too big or too small.

I’ve got two big bowls ready. I’m plopping the wet ingredients into one: 3 eggs, ½ cup of oil, one yogurt, a cup of lukewarm coffee, and a teaspoon of vanilla extract. And now—whisk, whisk, whisk!

Now, take the other bowl and do the same thing with the dry ingredients: 3 cups of flour (any flour, as long as it’s not expired, haha), 2 cups of sugar, 1 cup of cocoa powder, and somewhere between one and two packets of baking soda (in Spain, each packet is about 16 grams). Guess what? Whisk, whisk, whisk!

Okay, now it's time to mix everything. Pour the dry ingredients into the wet (better through a colander, but don't sweat it if you don't have one) and whisk like there's no tomorrow. But first, preheat the oven to 180°C (350°F), with both top and bottom heat.

My batter is so whisked it looks dizzy! Let's now find something to bake it in. You don’t need anything fancy, just make sure to spread some butter and flour on the inside or use baking paper, and pour everything in. Is your oven ready? Then let’s do it!

The tricky part is timing. Every oven is different, so stay nearby and watch. I'd say the average time is about… 20 minutes, but don't take my word for it.

All right, I'm going to take the cake out because I think it's ready. I'll stick a toothpick in it just in case. Perfect! Not too baked, not too underdone. I like it a bit gooey, and it took 23 minutes.

Hope you enjoy your cake. Have a wonderful Sunday.😋