If you’re into instant gratification this cake comes really close. After riding the subway during rush hour with some particularly pushy people (check my alliteration, thank you for noticing) this cake seemed like a guaranteed cure-all for New York frustration. The recipe has few ingredients, a standing mixer is barely necessary, baking time is 45 minutes, and then you eat freshly baked cake. I can’t think of a single thing to complain about here. Can’t say as much for the 6 train.
While the recipe didn’t exactly blow me away this dessert has serious potential. It made a perfectly lovely Bundt but it would have been even better with a homemade chocolate or vanilla icing. The consistency actually reminded all of us of cake from a box (reliably delicious and always moist) but this cake is chemical-free. The recipe calls for a cup of brewed coffee which I’d recommend making VERY strong if you actually want to taste the coffee flavor. The only ingredient making this cake chocolatey is cocoa powder; using a higher quality brand will likely produce more delicious results. Next time I’ll probably throw in some chocolate chips for some additional chocolatey-ness.
Adapted from Food52, Best Chocolate Cake Contest Winner
1 ¾ cups sugar*
1 ¾ cup all-purpose flour
¾ cups dutch process cocoa powder
½ teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 cup milk (can substitute 1 cup of milk + a tablespoon of lemon juice for the desired “sour milk” flavor of the original recipe)
1 cup freshly brewed strong black coffee
½ cup vegetable oil
1 teaspoon vanilla
*The original recipe calls for a full 2 cups. If you’re not afraid of a full 2 cups go for it. It looked like too much so I cut back.
Any frosting will do here. Try a homemade vanilla, chocolate, or coffee frosting. Maybe a cream cheese based frosting if you’re feeling adventurous? Or a sprinkle of confectioners’ sugar.
1. Brew one cup of coffee. Make it strong! Remove from pot and let it cool off in the refrigerator while you mix the rest of the ingredients.
2. Mix together dry ingredients in a bowl until combined. Sifting is recommended, but optional if you’re impatient (*raises hand*).
3. In another bowl mix together milk, coffee, vegetable oil, eggs, and vanilla.
4. Add the dry ingredients to the wet ingredients in batches until combined. Mix on medium speed of a standing mixer for about 4 minutes.
5. Butter a Bundt pan (or other cake pan) and pour in cake batter.* Bake at 350 degrees for 45 minutes. Cake should be firm/spongy on top but not wet in the middle.
*If you decide not to use a Bundt, adjust baking time accordingly.