Chocolatey Chocolate Cake
This cake is pure celebration and my chocolate go- to. Not too rich but ridiculously moist, it is decadent without being overly sweet. It’s almost impossible to mess up and so easy to make; it gives Betty Crocker a run for her money. If you have a whisk and two large bowls, you can pull this off. Since the batter is very runny, avoid using a springform pan, which can leak. This cake is a slight adaptation of my dear friend Simon’s recipe. He effortlessly cooks for thirty people without breaking a sweat, and everything he makes tastes delicious— including this cake. There’s also an added bonus: the final product has some serious shelf life— it will keep fresh for days, and it freezes well if you would like to bake it ahead of time. Link to video.
Makes: One 10 by 3-inch round cake. Bake for 50 minutes.
One 8 by 12-inch or 13 by 9-inch. Bake for 20 to 25 minutes. Two 12-cup cupcake pans. Bake for 20 to 25 minutes.
Preparation: 20 minutes
Ingredients—1 3⁄4 cups (225g) all- purpose flour
1⁄2 cup (45g) unsweetened Dutch- processed cocoa powder
1 1⁄2 teaspoons baking powder
1 1⁄2 teaspoons baking soda
1⁄2 teaspoon salt
1 1⁄2 cups (300g) granulated sugar
2 eggs, at room temperature
1 cup (240ml) whole milk
1⁄2 cup (120ml) grapeseed oil or any mild- flavored oil
1⁄2 teaspoon pure vanilla extract
1 cup (240ml) boiling water