The vast appeal of a boxed cake mix, besides not having to measure dry ingredients, is that it’s a one-bowl operation. Dry mix goes into the bowl; liquids go into the bowl; presto, cake batter.
I can get that down to a bowl, a bag and a drinking glass, with the advantage of reusing the bag – as soon as one cake’s worth of dry mix is emptied, scale in the next cake’s worth, re-seal the bag and smugly reflect on your water conservation skills and environmental conscientiousness. Or toss the bag, preferably whilst lighting a
contraband legal Cuban cigar with a Ben Franklin and laughing maniacally.
Pre-heat your oven to 325 degrees.
Mixing bowl: Cream Mix
- 115g butter, softened
- 122g brown sugar
- 70g granulated sugar
- 1 egg (large, 56g)
- 1t vanilla
Beat butter and sugar until fluffy, then add egg and vanilla and mix thoroughly. I goofed, and only had 40g granulated sugar on hand, but it didn’t impact the final product.
Bowl 1 (or 8oz glass): Wet Mix
- 122g milk
- 10g vinegar
Add to glass and let sit for 5 minutes.
Bowl 2 (or bag): Dry Mix
- 100g bread flour
- 20g cornstarch
- 60g cocoa
- 1/2t baking soda
- 1/4t salt
If dirtying a bowl, mix thoroughly.
If using a bag, open up a bag in a bowl. Scale in the ingredients into the bag. Seal the bag with some air inside to allow movement. Shake the dickens out of the bag.
Construction: Standard 1-2-3-4 Cake Method
Dry-wet-dry-wet-dry, mixing thoroughly after each addition. The batter will be very thick, reminiscent of brownie dough. Pan and bake. I anal-retentively discuss construction and baking elsewhere (tagged under Techniques). This one was baked shielded for 30 minutes and unshielded for 10 minutes. YMMV.
Powdered sugar, some berries, a bit of unsweetened whipped cream, a scoop of ice cream, a glass of cold milk. Any combination of those items that sound good to you will do. Butt-naked is also delicious – it’s silky and chocolatey but not too sugary.