Photo by Chelsea Kyle, Food Styling by Kate Buckens
This cake is pure celebration and my chocolate go-to. Not too rich but ridiculously moist, it is decadent without being overly sweet. It’s almost impossible to mess up and so easy to make; it gives Betty Crocker a run for her money. If you have a whisk and two large bowls, you can pull this off. Since the batter is very runny, avoid using a springform pan, which can leak. The final product has some serious shelf life— it will keep fresh for days, and it freezes well if you would like to bake it ahead of time.
Tip
You can double this recipe when it’s party time—just use a 15 by 11-inch sheet pan and bake for 35 to 40 minutes.
Recipe notes
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