We have Mary Cech, pastry chef at San Francisco’s famed (and now closed) Cypress Club, to thank for this versatile recipe. It’s best known among our guests as a layer cake topped with cream cheese frosting, but we also use it as the base for ice cream cakes and cupcakes. The crumb is dark—almost black—and so moist that we don’t recommend soaking it with syrups or sauces. As an added bonus, the extra moisture gives it an excellent shelf life.
AT A GLANCE:
MAKES: one 8-inch round cake (enough for 1 ice cream cake) or 16 cupcakes
SPECIAL EQUIPMENT: One round cake pan, 8 inches in diameter and 2 inches deep, or two standard muffin pans
COOLING TIME: About 1 hour
SHELF LIFE: 5 days
INGREDIENTS:
- Nonstick cooking spray or unsalted butter, for the pans
- 1½ cups sugar
- ¾ cup (3½ ounces)
- unbleached all-purpose flour ¾ cup (3½ ounces)
- Cake flour 1¾ ounces (½ cup)
- Dutch processed cocoa powder, measured then sifted
- 1 teaspoon baking soda
- ½ teaspoon kosher salt 1½ cups boiling water
- 2 large eggs
- ½ cup canola or other neutral-flavored oil
INSTRUCTIONS:
- Position racks in the upper third and lower third of the oven and preheat the oven to 350°F. If making a cake, spray or butter a round cake pan, 8 inches in diameter by 2 inches deep, and line the bottom with parchment paper. If making cupcakes, line sixteen cups of two standard muffin pans with paper or foil liners.
- In a mixing bowl, whisk together the sugar, both flours, the cocoa, baking soda, and salt. Gradually whisk the boiling water into the flour, adding about ½ cup of the water at a time, until all the water is added and you have a smooth, thick batter. Whisk in the eggs one at a time, blending well after each addition, then whisk in the oil. You should have a very thin but smooth batter.
- Pour the batter into the cake pan or divide among the muffin cups. Bake until the cake springs back to a light touch and a toothpick inserted into the center comes out clean, 50 to 55 minutes for the cake and about 25 minutes for cupcakes.
- Let the cake cool in the pan for 30 minutes, then invert onto a wire rack. Remove the parchment and let cool completely. Let the cupcakes cool in the pans for 30 minutes before transferring onto a wire rack, then let cool completely.
SERVE IT WITH …
- Cheesecake Ice Cream and Chocolate Glaze for a frozen version of our popular layer cake
- Berry Compote or Raspberry Swirl Sauce
