A big claim I know, but I’ve tested dozens, and this one skates that perfect edge between fudgy and cake-y, and also contains a sensuous undertone of caramel due to the brown sugar. And the icing? I kiss and flare my fingertips.
This cake bakes well in a 9″x12″ pan – you can even frost it, put a cover on it and freeze for up to two weeks. Want to special it up? Layer with frosting between rounds and on top so large drops goober down the sides – don’t frost the sides – then dot the top with edible flowers. I have a ton of nasturtium in my garden right now (and I don’t spray), so that’s what I used today. But pansies are lovely on this cake in spring, and a sprinkle of marigold petals adds fall whimsy in autumn. Make sure your ingredients are at room temperature, of course.
I based this recipe on Kathleen’s Devil’s Food Cake featured in The New Basics Cookbook by Julee Rosso and Sheila Lukins of Silver Palate fame, although I use yogurt instead of buttermilk, upped the vanilla (which I do in most dessert recipes that call for it); and I use a heavier, all-purpose flour because I like what it does to the texture. The frosting recipe is untouched. It’s exquisite.
Perfect Chocolate Cake
3 oz. unsweetened chocolate, or 3 T. of unsweetened cocoa powder well blended with 3 T. of neutral oil
1 c. softened butter
2-1/4 c. lightly packed dark brown sugar
3 eggs
2-1/4 c. all-purpose flour
2 t. baking soda
1/2 t. salt
1/2 c. plain, full-fat yogurt
1 c. boiling water
1 T. pure vanilla extract
Preheat the oven to 375 degrees, 350 degrees if you’re using a glass or Pyrex pan. Grease and flour either your 9″x12″ pan or two 9″ round cake pans.
Melt the chocolate in a double boiler over low heat, stirring frequently until smooth. Alternatively, whisk the cocoa powder and oil in a small bowl, also until smooth. Set aside.
In a stand mixer using the paddle attachment, cream the butter and brown sugar. Regular sugar and butter cream in a stand mixer in a couple of minutes, but brown sugar will take longer, 3-5 minutes. The color will be a light, khaki brown; and the granules will have dissolved into the fat/you won’t see them. Add the eggs one at a time and beat 20 seconds after each egg. Stir in the melted chocolate.
In a separate bowl, combine the flour, baking soda and salt, then stir about a third into your egg/butter/chocolate mixture along with half of the yogurt (it’s okay to eyeball this). Use low to medium speed at this point – too much mixing can result in a tough cake. Add another third of the flour mixture, the rest of the yogurt and stir until incorporated; then add the last of the flour and combine just until mixed. Mix in the hot water and vanilla, again on low speed.
Bake for 40-45 minutes in 9″x12″ pan, about 30 minutes if using cake pans. A skewer inserted into the center(s) will come out clean. Let the cake cool completely before frosting.
Kathleen’s Chocolate Icing
1-1/2 c. semisweet chocolate chips
8 T. room-temperature butter
2/3 c. milk
1 t. pure vanilla extract
1 c. confectioners’ sugar
Combine the chocolate and butter in a small, heavy saucepan or the top of a double boiler and melt – use low heat if you’re not using a double boiler so the ingredients don’t scorch. Remove from heat, whisk in the milk and vanilla, then the confectioners’ sugar, which you’ll add gently so it doesn’t poof all over your countertop…
The icing will be runny at this point, but the fridge is gonna help us out: cool the pan in the refrigerator for an hour. I leave my whisk in the pan for this part so I can just reach in and stir after the first hour, then in 15-minute increments until you have the consistency of frosting. Ice your cake and prepare to be adored by everyone you serve it to!
Originally posted 2024-09-25 16:16:31.
