This is a super-rich, dense, moist, fudgy chocolate cake – for chocoholics only! I call it half-naked because it’s not completely frosted on the outside. I used Italian Meringue Buttercream.
Fudgy Chocolate Cake Adapted from Miette by Meg Ray
Use six 6-inch cake pans or one 8 by 4 inch pan. Coat the pans with softened butter and dust with cocoa powder.
1 ¼ cups all-purpose flour
1 ¼ cups unsweetened cocoa powder
1 ½ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon kosher salt
2 ¼ cups sugar
Place all of the above in a large bowl and whisk together, set aside.
2 ounces 70 percent cacao chocolate, coarsely chopped
1 cup boiling water
1 cup buttermilk
½ teaspoon vanilla extract
½ cup canola oil
2 large eggs
Measure the boiling water in a large glass measuring cup then add the chocolate and stir gently until melted. Add your oil to the chocolate mixture and pour into the large bowl with the dry ingredients. Whisk gently; when the mixture starts to appear dry, add the buttermilk and vanilla. Whisk just until combined.
Add one egg at a time and mix until completely combined, and repeat with the next egg. Pour your batter into your prepared cake pan(s). Bake for about 30 – 45 minutes at 350. Insert a toothpick into the middle of your cake until it comes out almost completely clean (or preferably, with some cake crumbs attached).
When the cake(s) are done, gently loosen the sides of the cake from the pan with a thin spatula, or knife, and turn the cake(s) out onto a wire cooling rack and carefully wrap the hot cake(s) with plastic wrap and foil. You can wait to do this step until the cakes are cool enough to handle without burning yourself! Place the cake(s) in the refrigerator or freezer so the cake becomes moist from the trapped heat. After 1 hour, remove the cake(s) and frost as desired, serve with custard, or eat it plain!