Sometimes old school is the best way. The NY Times might have revived it a few years ago, but this recipe dates back to the 30’s or 40’s. If you need a quick, easy, and reliable cake for a dinner party or birthday this is the recipe to use. It all gets ‘dumped’ into one bowl, poured into the pan, baked, and frosted.
You need to allow for cooling time but the hands on-time is less than an hour to have a sweet, moist, chocolaty cake sure to please just about anyone you’ve invited to your party. Or just your family. Or, okay, just you.
It’s mostly pantry ingredients. Nothing too funky besides maybe the apple cider vinegar that gets mixed with the milk to form a pseudo-buttermilk.
Since I never remember to take the butter out early enough to soften, I like recipes were melting the butter is the first step. Throw the butter, sugar, chocolate and a cup of water into a pan (make it large enough to hold all the ingredients later in the recipe – I screwed this up the first time) and melt over medium heat.
While the sugar and fats are melting, grease and flour your pan. I like to use a Bundt pan. Not enough opportunities in life to use the Bundt pan. You need to really, really grease and flour the pan. Don’t skimp. This cake is very moist and will take every opportunity to stick.
Sift and then whisk together the dry ingredients.
Add the eggs and milk to the cooled wet ingredients.
Combine the dry and wet ingredients in a few batches. Don’t over mix. Pour into prepared pan.
Bake for 30-35 minutes and let cool completely in the pan, on a rack. The more you let it cool, the easier it will hopefully be to get out of the pan in one piece.
Top with the icing of your choice. I like a chocolate buttercream. I’ve also seen a cream cheese-based frosting or a swiss buttercream. Heck, it’s probably good without any icing if that’s how you roll.
- 2 cups sugar
- 4 ounces dark or unsweetened chocolate
- 1 stick unsalted butter, plus more for greasing the pan
- 2 cups all-purpose flour, plus more for dusting the pan
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 teaspoon cider vinegar
- 2 eggs
- 1 teaspoon vanilla
- Preheat the oven to 375 degrees.
- Grease and flour a 9-inch Bundt/tube pan.
- In a 2- to 3-quart pot (use a big enough pot that all the ingredients will fit), mix together the sugar, unsweetened chocolate, butter and 1 cup of water. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly.
- Sift together the flour, baking soda, baking powder and salt.
- In a small bowl, stir together the milk and vinegar.
- When the chocolate in the pot has cooled a bit, whisk in the milk mixture and eggs.
- In several additions, and without over mixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice to blend.
- Pour the batter into the prepared pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 to 35 minutes.
- Let the cake cool completely in the pan on a rack before you try to remove