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Caroline Schiff's Just Chocolate Cake
2.5 hours Total
Yields 1 8-INCH CAKE
What more can we say, than what Caroline Shiff wrote in her astute introduction to her chocolate cake below? Caroline is a 2020 Rising Star Pastry Chef, and gearing up to re-open Downtown Brooklyn's historic oyster and chop house, Gage & Tollner, plus her book "The Sweet Side of Sourdough" will be released in the fall of this year.
Over it. That’s honestly how I feel these days, after all — gestures wildly — THIS. I just want to go into my pantry, and make an easy, delicious chocolate cake with things I most likely already have on hand. Fine — I’ll walk to the bodega for some heavy cream, but that’s it. No, I don’t want to take out my mixer or hand beaters. I want it to be straightforward and ideal for a snacking, single gal. Me. I’m the snacking, single gal. I want to eat it by the giant forkful, alone while standing in my kitchen, staring into the abyss. I might not even slice it. No one cares. I just want the simplest, most comforting chocolate cake. Just. Chocolate. Am I asking too much? I don’t think so.
This recipe is my go-to. I’ve been making it for years, and it’s just a straightforward chocolate cake with a rich ganache frosting. That’s it. No funny business. You’re welcome.
Ingredients
• 1 ½ cup (180 g) all-purpose flour
• ½ tsp (3 g) baking soda
• ½ tsp (2 g) baking powder
• 1 tsp (4 g) kosher salt
• ⅓ cup (53 g) dutch-process cocoa powder
• ⅓ cup (76 g) boiling water
• 1 cup + 2 Tbsp (225 g) granulated sugar
• 2 large eggs
• ¾ cup (161 g) canola oil
• 2 tsp (8 g) vanilla extract
• ¾ cup (188 g) sour cream, yogurt, or buttermilk
• 9/16 cup (128 g) 70% large chocolate chips
• ½ cup (118 g) heavy cream
• 1 Tbsp (14 g) unsalted butter, softened at room temperature
• ½ tsp (2 g) vanilla extract
• ¼ tsp (1 g) sea salt or more to taste
Directions
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