The easiest chocolate cake, from my college roommate Suzie.
That’s my notation on Midnight Cake in my messy binder of recipes collected over decades from friends, magazines, newspapers, and various online sources.
I lost track of Suzie, one of my short-term roomies, long ago; but this chocolate cake, otherwise known as “that black one with the coffee,” has remained a staple for I-will-not-say-how-many years. It’s a one-bowl method that goes together in a flash., You can use a 9×13 pan, fill two nine-inch layers, or make two dozen cupcakes.
The coffee creates another layer of flavor and gives the cake its deep, dark “midnight” color. It also provides that acidic touch that takes any cake from good to better yet, or maybe even over the top. Consider the classic French yogurt cake and the many recipes that call for buttermilk or sour cream, or just souring the milk with a teaspoon of lemon juice or vinegar.
On Easter Sunday, I was up early to get the cake made and out of the oven before church. Because I was still dragging from the prior day’s Easter bread marathon, I knew I’d be at risk of forgetting something if I didn’t set out the ingredients first. Measuring and lining everything up before baking—called mise-en-place, or put in place—is another sheer-genius gift from the French culinary canon. I first noticed all those ingredients lined up neatly on the work surface in the early days of Food TV. After my daughter, then a student at the Culinary Institute of America, reminded me of this useful habit, I went to a local kitchen store and bought a bunch of those cute little glass dishes. You can use this prep technique for anything—and I do—but since baking is chemistry, forgetting or mis-measuring can produce disastrous results. The risk of goofing definitely goes up when you’re extra busy or tired or prone to frequent interruptions (young mothers, take note!). I take everything from the pantry and fridge at once and set the eggs and milk aside to come to room temperature while I measure the dry ingredients. As each is measured out, with my mother’s oft-repeated advice to “clean up as you go along” ringing in my ears, its package returns to the pantry or fridge.
Note that this recipe calls for sifting the dry ingredients, then adding everything else. I know that many home bakers argue that flour is pre-sifted. Sifting, however, isn’t just about the flour. Other both ingredients, like cocoa and baking powder, can get lumpy. Ergo, when a recipe says “sift,” I do as I’m told. By the way, any recommendations for a really good sifter are welcome. Since my last one conked out, I’ve been using a mesh sieve, which is a bit of a pain.
Preheat oven to 350; grease a 9×13 pan and dust it lightly with cocoa.
2 C flour
2 C sugar
¾ C cocoa (I use Dutch-process but any will work)
2 tsp soda
1 tsp baking powder
1 tsp salt
½ C vegetable oil
1 C milk
1 tsp vanilla
1 C hot coffee
Bake for about 40 minutes.
1) The truth is that the “Whacky Cake,” a World War II relic that you make in the pan, without butter or eggs, is really the easiest chocolate cake. Or maybe the easiest and fastest cake of any sort. You can use coffee in place of or mixed with the milk or water to give it more zing. See the King Arthur cakepan cake recipes if you’ve never tried it. The problem with that this cake, however, is that it’s a smaller cake, so it won’t work if you need more than six servings.
2) A flavorful chocolate cake can stand on its own. I’ve often opted out of icing and just dusted this cake with powdered sugar.
3) Many recipes now recommend whisking the dry ingredients as an alternative to sifting. The reasoning behind this is that whisking will combine the dry ingredients effectively, get rid of lumps, and aerate the flour. If a recipe says “whisk,” I do so. But I don’t feel that whisking improves the texture of a cake as much as sifting. For more information, check this article on the Epicurous website. I’ve seen the same thing done with a food processor, but that seems like overkill and way too many pieces to clean up.
4) There’s no photo of the finished cake because I was in such a rush. I made cupcakes a few days ago—some for us, some for friends—but they disappeared before I could say “Cheese.” Best laid plans and all that.