Create a little decadence in your home kitchen this Valentine’s Day! This recipe is adapted from the nearly perfect “Lori’s Midnight Chocolate Cake” from Samin Nosrat to make a small, delectable chocolate cake perfect for two.
Chocolate Decadence for Two (Serves 2-4)
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⅞ cup all-purpose flour (4 ⅔ oz)
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¼ cup Dutch-processed cocoa powder (1 oz)
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¾ cup sugar (5 ¼ oz)
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1 tsp kosher salt
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.5 tsp baking soda
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.75 cups freshly brewed strong coffee (or hot water, but coffee is best)
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1/4 cup neutral tasting oil (eg. olive, avocado, canola)
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2 tsp vanilla extract
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1 large eggs at room temp, whisked lightly
Directions
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Preheat the oven to 350 F, oil and line two 4-inch cake pans, or one 8-inch pan. Grease the parchment, dust lightly with cocoa and set aside.
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Brew the coffee (or a double espresso Americano) and set aside.
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In a medium bowl, whisk together the flour, cocoa, sugar, salt, and baking soda.
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In a medium bowl, combine the coffee, oil, and vanilla.
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Make a well in the center of the dry ingredients and slowly add the liquid mixture, whisking until well incorporated. Gradually add the eggs and stir just until smooth. It will be a thin batter.
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Divide batter evenly between the prepared pans (if using two).
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Bake cakes in the upper-third of the oven for 15-20 minutes, until the cakes spring back from the touch and your toothpick comes out clean.
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Cool cakes before turning them out of the pans.
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Finish cakes with your favorite frosting between layers and dust the top with a bit of Dutch processed cocoa. Serve with fresh berries and cream!