The word ‘consulting’ always sounds like a dream job when you’re working in a restaurant kitchen, slaving over a hot stove as a line or prep cook. As a consultant, it sounds like you sweep into a kitchen whenever you feel like it, and bake something up with the staff. But it’s rather challenging work.
Restaurants call in consultants when the kitchen is in dire trouble. You walk into the kitchen and no one wants to talk to you or change anything. (Which is why they needed to call someone for help in the first place!) I tooka job like that once, when I was between jobs as a pastry chef, and although the kitchen staff was friendly and fairly helpful, desserts were not a high priority to them. In fact, they were storing the dessert sauces in the same cabinet as the chopped garlic. Yikes.
I decided that I needed to create a cake for them that was fool-proof. It needed to be made without any fancy techniques or ingredients, and the cooking didn’t have to depend on the whims on whatever cook was called upon to make the cakesthat day. And it also had to keep well.
But most important, it had to taste great. I like chocolate cakes that are straight-on chocolate. While I don’t mind frosted, multi-layered wedges of cake, this one is pure, uninhibited chocolate indulgence. There’s not much to get between you and the deep, bittersweet flavor of dark chocolate.
I jokingly called thisChocolate Idiot Cake, since anyone can make it, and it’s hard to screw up. (Although I didn’t say that to anyone’s face, of course.) Later I made it when I was in the pastry department at Chez Panisse, where a co-worked looked at them as they were coming out of the oven and dubbed them, “Chocolate Orbit Cake,” due to the little craters on top.
Whatever you call it, it’s a pretty great chocolate cake that just requires four ingredients, no special techniques, except for a few moments of whisking, and can be refrigerated (once cool), for a couple of days, until ready to serve.
Chocolate Idiot Cake
Adapted from Ready for Dessert (Ten Speed Press)This cake is extremely rich, and tastes like the most delicious, silkiest, most supremely-chocolate ganache you’ve ever had. As mentioned, it’s equally good a few days later, and only an idiot could possibly mess it up. Use a good chocolate — you’ll appreciate it when you taste your first melt-in-your-mouth bite.Make sure to wrap the springform pan very well in foil, perhaps in several layers, to prevent any water seeping in during baking.
- 10 ounces (290gr) bittersweet or semisweet chocolate, coarsely chopped
- 7 ounces (200gr) butter, salted or unsalted, cut into pieces
- 5 large eggs, at room temperature
- 1 cup (200gr) sugar
- unsweetened cocoa powder, for preparing the cake pan
Preheat the oven to 350ºF (175ºC).
Butter a 9-inch (23cm) springform pan and dust it with cocoa powder, tapping out any excess. Wrap the outside with aluminum foil, in several layers if necessary (see headnote), making sure it goes all the way up to the outer rim.
Melt the chocolate and butter in a double boiler (or microwave), stirring occasionally, until smooth. Remove from heat.
In a large bowl, whisk together the eggs and sugar, then whisk in the melted chocolate mixture until smooth.
Pour the batter into the prepared springform pan and cover the top of the cake pan snugly with a sheet of foil. Put the springform pan into a larger baking pan, such as a roasting pan, and add enough hot water to the baking pan to reach halfway up to the outside of the cake pan.
Bake the cake for about 1 hour and 15 minutes. It should feels just set in the center, like quivering chocolate pudding. If you gently touch the center, your finger should come away almost clean.
Lift the cake pan from the water bath and remove the foil. Let cake cool completely on a cooling rack.
When cool, serve thin wedges of this very rich cake at room temperature, with crème anglaise,
ice cream, or whipped cream. It could also be served with a drizzle of
chocolate sauce.
Notes
Storage: This cake can be wrapped and chilled in the refrigerator for 3-5 days.
Note: I often get asked about how to remove a cake like this from a springform pan. You can dip a chef’s knife in very hot water and slide it under the cooled cake to remove it from the bottom of the pan. But I generally use my glass-bottomed springform pan, since I don’t need to wrestle the cake from the bottom of the pan for serving.
FAQs
Brown Sugar Lends Caramel Undertones And Helps Lock In Moisture. Incorporating brown sugar into your chocolate cake recipes can elevate them from good to unforgettable. Tasting Table's recipe developer, Molly Allen, demonstrates this beautifully in her elegant yet simple death by chocolate cake recipe.
Is butter or oil better for chocolate cake? ›
There are no surprises here: butter tastes better than oil in baking recipes. However, in recipes with other bold flavors – such as chocolate, coffee, or citrus – butter can sometimes compete with the other flavors and this is normally when a recipe calls for oil instead.
What's the difference between chocolate cake and chocolate fudge cake? ›
Fudge cake packs a thicker, denser cake layer, a velvet departure from the more delicate, fluffy cake layers found in a chocolate cake. Think of the textural difference between a block of fudge and a block of chocolate.
Is light or dark brown sugar better for cakes? ›
In a pinch, dark brown sugar can be substituted for light brown; however, when baking recipes sensitive to moisture and density (such as cakes) the difference in moisture content between can affect how well the cake rises. Swapping the two will also affect the recipe's taste and color.
Is brown or white sugar better for chocolate cake? ›
That's because brown sugar is more hygroscopic than white sugar, meaning it locks in moisture better. Out of the oven, your chocolate cake won't be crumbly or dry, and you may find that the cake retains its moisture for a longer length of time, thanks to the brown sugar.
What is the king of chocolate cake? ›
The Sachertorte is a traditional chocolate cake. While staying true to the basic, good old-fashioned recipe, passion fruit is added to apricot jam to produce a lovely aroma and tartness for a pleasant, modern flavor.
What does adding coffee to chocolate cake do? ›
Coffee is made for baking. Its rich, bittersweet flavour adds depth to cakes, cheesecakes, pies, cookies, muffins, loaves, and soufflés. It boosts the chocolatey appeal of Fudge Layer Cake with Chocolate Avocado Icing, Coffee Brownies and soft, fudgy Coffee Chocolate Crinkle Cookies.
What is the most loved cake in the world? ›
Chocolate Cake
You've guessed it right! Chocoholics' favorite dense and moist chocolate cake ranks top of the list. Glazing the cake with a thick chocolate ganache is one of the most popular ways to enjoy this dessert!
What does Crisco do for cake? ›
Crisco® all-vegetable shortening will make your cakes moist, pie crusts flaky, and cookies soft and fluffy, with 0g of trans fat per serving*. One look, and you'll see why we've got butter beat.
Is cake better with milk or water? ›
Baking tip #2: adding milk to your box cake mix in place of water adds a dense texture to your dessert leaving it moist and flavorful like a homemade cake. Or, if you prefer, you can add buttermilk, giving your cake a tangy flavor to balance out the sweetness.
Buttermilk in Cake Recipes
Buttermilk is tangy. While many times you might not notice its flavor, in this vanilla buttermilk cake, it keeps the cake from being too sweet and gives it a rich, buttery taste. Buttermilk helps cakes rise. The acid in buttermilk reacts with the leavening agents to give the cake lift.
Why is it called Devil chocolate cake? ›
There are a few theories as to how it got its name. One, it's the decadent counterpart to angel food cake. Two, it's sinfully delicious. Finally, devil's food cake came about during a time when food that was spicy, rich, or dark was described as deviled, like deviled ham and deviled eggs.
What's the difference between devil's food and regular chocolate cake? ›
Devil's food cake is sometimes distinguished from other chocolate cakes by the use of additional baking soda (sodium bicarbonate), which raises the pH level and makes the cake a deeper and darker mahogany color. Devil's food cake incorporates butter (or a substitute), flour, and less egg than other chocolate cakes.
What is full chocolate cake called? ›
Chocolate cake or chocolate gâteau (from French: gâteau au chocolat) is a cake flavored with melted chocolate, cocoa powder, or both. Chocolate cake is made with chocolate. It can also include other ingredients. These include fudge, vanilla creme, and other sweeteners.
Does brown sugar affect cake? ›
Yes, it will affect the bake because light brown sugar contains molasses, so the cake may be darker. Please note that you won't trap as much air in the sugar when creaming the butter and sugar, which means your cake won't be as fluffy. It may also alter the taste slightly as brown sugar is slightly more acidic.
How does brown sugar affect cake texture? ›
It also has a little bit of moisture in it (again, from the molasses), and helps baked goods retain moisture a bit better as well. For that reason, using TOO much can interfere with crisping, which is why many recipes use a combination of the two.
What is the benefit of brown sugar in baking? ›
Brown sugar holds moisture. Goods baked without it may dry out faster and not stay fresh as long. Some substitutes may have more or less sweetness than brown sugar. You may have to adjust their quantity for the desired sweetness in your recipe.
How does brown sugar effect baking? ›
2. Brown sugar. Using brown sugar will result in a denser, moister cookie. Brown sugar is also hygroscopic (more so than granulated sugar) and will therefore also attract and absorb the liquid in the dough.
