Serious Eats: Recipes
Baking with Dorie: A Seriously Chocolaty Cake
Here's an intensely chocolaty cake from Lora Brody, who made this when she came to Cambridge to tape an episode of Baking with Julia. The official name of the cake is Boca Negra, or black mouth, and the name aptly describes what your mouth will look like after one bite. I can't think of another cake that's this chocolaty (okay, maybe the Grandmother's Cake from La Maison du Chocolate) or this easy to make. And I love the boozy white-chocolate cream that Lora makes to go on top of it. (Attention: You should make the cream a day ahead.)
Lora suggested that the cake be served warm or at room temperature, when it's moist and dense, but if you like fudge, then you'll want to pop the cake into the fridge and have it cold. Either way, I know you'll be happy.
A word about whipping up the cake: You can make this cake by hand—a cinch—or in a food processor—even cinchier. It's easy no matter which method you use; actually, it's so easy that if you've never baked before, you can start here and be a star.
About the author: Dorie Greenspan is the author of several books on dessert, most recently Baking: From My Home to Yours. Dorie can also be found at DorieGreenspan.com and on the Bon Appétit website, where she is a special correspondent.