December 3, 2020
As a child my son, Eli, was always one to wear his food on his face. You always knew what he had just eaten because it was usually smushed around his mouth. This cake was one of his favorites. Not only because he could wear it as a badge of honor on his chin, but because it is chocolaty and delicious. Funny, now that my son is 14 years old and food on his face is no longer an issue, its the chocolate crumbs all over the counter and the floor that drive me crazy!
I used to make this when my kids were little, before they would come home from school. Oh, how times have changed! During the height of the COVID 19 pandemic, I was making this cake to go along with lunch during a remote learning day. As in-person school resumes, I can't wait for this to become an afternoon treat again.
On a more serious chocolate note, who can really say no to chocolate cake? A simple, easy to make chocolate cake. A chocolate cake that can be thrown together at a moments notice, or made a slow afternoon at home when your coffee is looking for company. Let’s just say that this is a keeper.
After School Chocolate Cake
Adapted from Marcy Goldman A Treasury of Jewish Holiday Baking
For the Cake:
1 3/4 (350 grams) cups white sugar
1 cup (200 grams) brown sugar
1 cup (2 sticks) butter
2 large eggs
1 tablespoon vanilla extract
3/4 cup (75 grams) unsweetened cocoa powder, sifted
3 cups (375 grams) all purpose flour
1/2 teaspoon salt
1 1/2 teaspoon baking soda
2 teaspoons baking powder
2 cups brewed, warm coffee
4 tablespoons of confectioners sugar for dusting
Put the oven rack in the bottom third of the oven. Preheat oven to 350º F. Generously grease a bundt pan with baking spray. Use a pastry brush to make sure you covered every notch with grease.
In a large bowl of a standing mixer, using the paddle attachment, combine the sugars, and butter. Mix on medium for 4-5 minutes. Add the eggs, and vanilla and beat on for 1 minute until smooth. Add the cocoa, flour, salt, baking soda, baking powder and stir until just incorporated. Slowly add the coffee so it doesn’t splash, stirring until the batter is smooth. It will appear thin and watery. Scrape the bowl down with a rubber spatula and mix on low again, making sure to get all ingredients incorporated
Scrape the batter into your bundt pan until a toothpick inserted into the center comes out almost clean, but with moist crumbs still attached. 60-70 minutes
Cool the cake, letting the pan sit on a wire rack for 10 minutes. Turn the cake onto the rack. Let cool completely before sifting on confectioners sugar.