Once upon a “second time around,” (and I really do mean the second time around, since I completely destroyed the first cake batter), in a mythical land between “rich” and “too dense to handle,” a mere mortal pulled a chocolate cake from the oven. It was perfect. I felt like Hozier playing lead guitar for Annie Lennox at the 2015 Grammys.
Entering my equivalent of hell….baking. Say what you will of the stigma associated with designer boxes of cake mix, they work the same way every single time. Yesterday afternoon, I got to thinking about cravings and desserts – cookies, ice cream, cake, frozen yogurt….are they really mutually exclusive when what we want is anything made with chocolate? We seem to feel a desperate need to pick a favorite chocolate dessert to explain the random hopelessness that is staring into a full pastry display case. Usually, we choose for the sake of variety. Eating too much of the same thing weighs on the palate and nerves. After what seems like an eternal internal monologue of “I’m not really a brownie person,” we suddenly realize we’re nervous about committing to the slice of chocolate cake. Will the dessert gods smile and relieve us of guilt? Or will we sigh and grab a bottle of water and a Be Kind bar? (Not to hate on the Be Kind brand, because those things are definitely responsible for 15% of my existence.)
I put little stock in the idea of “the perfect chocolate dessert,” but I have a very strong belief in searching for the perfect chocolate cake.
Never mind that when the first cake was in the oven, I realized I’d forgotten 2 of the 3 liquid elements and vanilla extract. It was the sort of scenario I have nightmares about: the equivalent of Jack Dawson freezing to death and sinking off that piece of the Titanic into the ocean, while I’m in my seat yelling at Rose that “Myth Busters” proved there was plenty of room for both of them.
Speaking of mythology, in every myth, there comes a point where the tragic hero is given a test. Unfortunately, the way this hero responds does not determine their ultimate fate, because the tragic hero is doomed to be benefited and limited by their super-ability for all eternity.
I didn’t want my cake to become urban myth content, so I started over. Everyone in my apartment must have heard me swearing and banging just-washed mixing bowls around.
It was worth it.
Chocolate Blackout Cake
For an 8-inch cake pan (I experimented with both round and square, so you’re covered boo.)
- 1 and 1/2 sticks Unsalted Butter, diced
- 1 cup Sugar
- 3 large Eggs
- 1/2 cup Mayonnaise (Don’t question it. Just use it. Your cake will stay moist and be spoon-tender.)
- 1 teaspoon Vanilla Extract
- 1 cup All-Purpose Flour
- 1/2 cup Cocoa Powder
- 1 teaspoon Baking Powder
- A large pinch of Kosher Salt
- 1/2 cup Low-Fat Buttermilk (It’s in the dairy section, I promise.)
Pre-heat the oven to 350-degrees and grease whatever pan you’re planning on using.
(If you have a stand/hand-mixer or immersion blender whisk attachment, this next step will work much more efficiently. A whisk works just as well, but it will take more elbow grease.) Combine the butter and sugar together until a thick paste forms and no butter lumps remain – it will look like frosting-in-a-can. Don’t fret, you’re not reading the wrong recipe. Cake is coming.
Add the eggs one-at-a-time, whisking thoroughly after adding each egg. Remember to scrape the side of the bowl! Add the mayonnaise and vanilla, and whisk again.
In a separate bowl: Combine the flour, cocoa powder, and baking powder. Sprinkle a large pinch of Kosher Salt over the top – you can’t have sweet without some salt. Gradually add this flour mixture to the egg mixture (Add, Whisk, Add, Whisk, Add, Whisk. This process should have three-ish parts to it.) Pour in the buttermilk and whisk together.
Pour batter into greased cake pan and bake for 27-30 minutes-ish, until firm to the touch and a toothpick inserted in the center comes out clean.Cool for 10 minutes before removing the cake from the pan. To complete the blackout cake process, pour Easiest Chocolate Ganache Ever over the top, recipe below.
Easiest Chocolate Ganache Ever
Heat 1 small container (the itty-bitty-one that only looks like, 1 cup) heavy whipping cream in a saucepan over Medium Heat until simmering. Pour 8 ounces (the standard Nestle bags are usually 10 ounces) dark chocolate chips into a heat-proof bowl (that means glass, y’all). Put out 1 tablespoon unsalted butter to warm to room temperature.Once the milk is simmering, pour over the chocolate chips and let stand (seriously, don’t do anything, or I’ll cut you) for five-ish minutes or until the chips are melted. Stir in the room-temperature butter until the ganache looks like something out of a sexual fantasy. Pour over cake, ice cream, brownies, etc.