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All-in-the-Pan Chewy Chocolate Cake




Source of Recipe


In the Sweet Kitchen, by Regan Daley, p. 407-409.


List of Ingredients




1 1/2 C AP flour
1 C sugar
1/4 C unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
6 T canola oil
1 T white vinegar
1 tsp vanilla extract
1 C cool water

*Quick Chocolate Butter Icing
1/4 C unsalted butter, room temperature
2 C confectioners sugar
2-3 T milk or water
1 1/2 T unsweetened cocoa
1 tsp vanilla extract

Recipe



Preheat the oven to 350F, and get out the butter for the icing, if using. Sift together the flour, sugar, cocoa, baking powder and salt into an 8×8 or 9×9 ungreased square baking pan. Stir well with a fork or flat whisk, making sure to get the corners of the pan. Make three wells in the dry ingredients (small, medium and large); pour the vegetable oil in the largest indentation, the vinegar in the medium one, and the vanilla in the smallest. Pour the water over everything. Again with a fork or flat whisk, stir until all the ingredients are well-blended, making sure to catch all the dry pockets that may form around the corners and edges. Don’t beat, just mix until most of the lumps are out and the batter is fairly uniform (no patches of overly thick or runny batter).

Bake an 8×8 cake for 30 minutes, or a 9×9 cake for 23-25 minutes, until a toothpick inserted in the center comes out clean and the top is springy when touched lightly. Transfer pan to a wire rack to cool completely before cutting or frosting. Because it is a very moist cake, it can tear if cut too soon, and of course you don’t want the icing to melt. While waiting for it to cool, make the icing, if using.

Icing: Cream together the butter and 1 C of confectioners sugar until the butter is well distributed; it will still be dry and powdery. Stir in 1 T milk or water, then sift the cocoa powder over and cream to blend. Mix in the vanilla, then the second cup of confectioners sugar. Add as much remaining liquid as necessary to achieve a thick creamy icing.

To serve, either cut the cake into squares and simply dust with confectioners sugar, or spread with icing (there will be plenty; you don’t have to use it all unless you really like icing!). Serve with vanilla ice cream or a glass of cold milk, and try not to eat the whole pan in one sitting.