From my story “Habit forming”
2 cups brown sugar
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
3 oz. unsweetened chocolate, melted and cooled slightly
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
2 tsp instant espresso powder
1 cup boiling water
Preheat oven to 350˚F
Prepare a 13” x 9” x 2” sheet pan by greasing, flouring, and lining the bottom with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment mix sugar, eggs, milk, oil and vanilla on medium speed until smooth. Add melted chocolate and continue mixing until the chocolate has been incorporated.
- Sift in the flour, baking powder, baking soda and salt. Mix on low speed just until the dry ingredients have been absorbed. Stir in boiling water, and mix on low until the batter is smooth and thin. Pour batter into prepared pan.
- Bake 28 to 32 minutes (depending on your oven) or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
3 egg whites
¾ cup superfine granulated sugar
Combine the egg whites and sugar in a glass mixing bowl set over a saucepan of simmering water. Stir until the eggs are warm and the sugar has completely dissolved. When no grains of sugar can be felt between your thumb and forefinger (mixture should only be warm not hot) transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment and beat on high speed until stiff peaks form.
To assemble the cake, slice the sheet cake into four even strips, each about 3 ¼” wide. Fill and frost with the meringue.
Chill the assembled cake for 15 to 20 minutes to set.
Adapted from the Hershey’s Perfectly Chocolate Chocolate Cake recipe.