One of the things that brings great joy to my wife is my pastry education, allowing me to whip up sweets on demand. This client is tough to please. She has a killer sweet tooth, now passed down to Kid A, so having a repertoire of no-fuss sweets in my arsenal is key to a happy marriage. And chocolate cake is one of those splurges in my house.
THE BAKING BREAKTHROUGH:
Throughout our 15-year romance, I’ve baked hundreds of chocolate cake recipes. Some okay. Some decent. Some so-so. “Never quite right,” according to the wife. After a number of attempts, I nailed it with a quick recipe using my favorite 4 AM drink as its main ingredient: COFFEE.
1 1/2 cups sugar + 1 cup cocoa powder, sifted + 1 1/4 cups flour + 2 tsp baking soda + 1 tsp salt + 1 tsp baking powder + 3/4 cup buttermilk + 1/2 cup canola oil + 2 eggs, lightly beaten + 3/4 cups strong coffee + 1/2 tsp vanilla extract
- Preheat oven 325
- Mix dry ingredients
- Mix wet ingredients
- Combine wet and dry, mix until smooth
- Pour into buttered, floured 1/4-sheet pan
- Bake 25 – 30 minutes
Don’t stress about creating the perfect presentation. This dessert can be cut into any shape and sprinkled with confectioner’s sugar. No icing necessary.