world's easiest chocolate cake
choosing the path of least resistance, sour cream, and the injustice of petting cats
I write to you from my couch, watching Derry Girls (I know, late on the uptake) and eating the chocolate cake I’m about to tell you about. If I were my dad, I’d have a big glass of milk! If I’m me, I may have a rum and Coke Zero. Same difference. I’m taking it easy.
I’ve been thinking that sometimes, things don’t have to be hard. Choosing to believe in yourself doesn’t need to be hard. Making decisions doesn’t have to be hard. Petting your kitty cat’s tiny little belly shouldn’t be hard, but it is, since they have knives for feet. As my dad would say, much to my tween-age chagrin, fair sure isn’t equal.
No matter the knife-feet, this cake isn’t hard, and your stabby little friends can’t eat it. More for you! Fair isn’t equal.
I like cold chocolate cake, so I’m personally looking forward to my slice tomorrow, but if you’re in the mood for cake as fast as possible, this will hit the spot. Also essential to note - sour cream in the frosting. If you’ve met me, you know my deep, undying love for sour cream. If you’ve worked with me at an unnamed location that would try and pass off labne for sour cream at staff meal, you’ve been subject to my feelings on this tragedy! Now, we’re frosting with it.
Later this week (but before next Friday), keep an eye out for a basic Italian meringue buttercream recipe. Paid subscribers, keep an eye out for the best chocolate frosting you’ll ever make. If you’re not paid, now is a decent time to consider it. I’ll leave it at that!
world’s easiest chocolate cake
adapted from a food52 recipe
This is about as easy as it gets. A fast batter cooks into a dense and fudgy chocolate cake. The frosting is just a few ingredients, and is tangy and rich. Eat up!
for the cake:
4oz unsweetened chocolate (115g)
1 stick butter (1/2 cup, 112g)
1 cup water (225g) - or use leftover coffee, if you have it!
2 cups sugar (400g)
1 cup milk (240g)
1 tsp apple cider or white vinegar (6g)
2 eggs
2 cups flour (240g)
2 tsp baking soda
1 tsp baking powder
1 1/2 tsp salt
1 tsp vanilla extract
for the frosting:
1 cup chocolate chips or chopped chocolate
1 cup sour cream, room temp
Pinch of salt
Splash of vanilla extract
directions
Butter and flour a 9” tube pan".* Preheat oven to 375F.
Combine unsweetened chocolate, butter, water and sugar in a medium saucepan over medium-low heat. Stir occasionally until chocolate and butter have melted. Remove from heat and let cool slightly.
In a small bowl, mix the milk and vinegar. In another small bowl, mix the flour, baking soda, baking powder and salt.
When the mix has cooled off a bit, whisk in the milk and vinegar mixture. Whisk in the eggs until well combined. Whisk in the flour mixture until just combined (do not overmix). Mix in vanilla. Pour into the prepared pan and bake for 30-40 minutes, until a toothpick comes out clean. Let cool in the pan for 10 minutes, then invert onto a cooling rack to cool the rest of the way.
For the frosting, melt the chocolate chips either in the microwave, stirring frequently, or in a double boiler. Let cool to room temp. Mix your room-temp sour cream into the chocolate one big dollop at a time. If your chocolate is too hot or your sour cream is too cold, the texture will be off, so ensure they’re close to the same temp. Mix in vanilla and salt.
Smear all over your cake, sprinkle with flaky salt, and enjoy immediately.
*If you don’t have a tube pan, you could use a Bundt pan. If you don’t have either, you can use a loaf pan, just halve or 3/4 the amount of batter and reduce baking time.
side notes
No thoughts, just vibes.