Serves 15 to 20
WHEN YOU HAVE A CASE OF THE MONDAYS AND JUST NEED SOME DANG CAKE, this is the recipe to have on hand, made with all fridge and pantry staples. This cake gets especially fudgy after a rest in the fridge, is a great building-block recipe for all manner of frostings and toppings, and can be also be baked in round pans and layered. But to keep it simple on a regular day that could use a little lift, I go for a 9 × 13, dust it with a little confectioners’ sugar, and call it a (much better) day.
Nonstick cooking spray for pan
2⅓ cups/298 g unbleached all-purpose flour, spooned and leveled
2 cups/400 g granulated sugar
1½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon fine sea salt
1⅓ cups/300 g lukewarm water
1 cup/225 g unsalted butter
½ cup/48 g unsweetened Dutch-processed cocoa powder*
½ cup/113 g cold whole or low-fat milk
2 large eggs
1 teaspoon pure vanilla extract
Position a rack to the center of the oven and preheat it to 350°F/180°C. Spray a 9 × 13 inch/23 × 33 cm light colored metal baking pan or two 8-inch/20 cm round pans with nonstick cooking spray.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a medium saucepan, combine the lukewarm water, butter, and cocoa powder. Set the pan over medium-high heat. Whisking often, bring the mixture to a boil. Pour the cocoa mixture over the flour mixture.
Using a handheld electric mixer, beat on medium-high speed until thick and smooth. Mix in the milk. Beat in the eggs, 1 at a time, then the vanilla. Scrape the batter into the prepared pan(s). Bake until a toothpick inserted into the center of the cake comes out with fudgy crumbs, 30 to 35 minutes—do not overbake. Set the pan on a wire rack to cool completely. The cake will keep covered in the refrigerator for up to 1 week.
*Use half regular Dutch-processed and half black cocoa for the deepest chocolate flavor and color. Natural cocoa will work in a pinch.