When your lovely neighbor brings you 10lbs of flour from Costco and leaves it on your porch – you bake a chocolate cake.

This is my go-to chocolate cake recipe modified from Amanda Hesser’s NYT recipe. This cake does not need a mixer- just a wooden spoon. The frosting is outstanding. Feel free to use milk chocolate or add some sugar to the frosting if it is too intense for you.

The recipe just has 3 steps. Well 4 if you count- preheat oven to 375 F as a step. Step 1: Heat 1 stick of butter (8 tbsp), 2 cups of sugar, 1tsp of salt, 4 oz of unsweetened chocolate and 1 cup of coffee or water in a pan till the butter is just melted. Cool to room temperature-ish.  Step 2: Add 1 cup of milk, 1 tsp of vinegar, 1 tsp of vanilla and 2 eggs to the chocolate mixture and whisk till smooth. Step 3: Add to dry ingredients (2 cups all purpose flour, 2 tsp baking soda, 1 tsp baking powder) and mix till all the flour is incorporated. Once it comes together- stop, overmixing will make this cake tough.

Butter and flour a bundt pan and cook for 35 minutes. Cool for 10 and invert. For the frosting, melt about 3/4 cup of semisweet chocolate chips in the microwave in 30 second increments, add 3/4 cup of sour cream (or greek yogurt). I slice the cake in half and fill it and smear the rest on topics .