Now that you know how to properly measure cocoa powder you must make this cake! It is delicious by itself with just a dusting of confectioner's sugar. I love it with chocolate sour cream frosting--you must try it!!!
Alice Medrich’s Cocoa Fudge Cake
1 cup flour
½ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
8 tablespoons warm melted unsalted butter
1 ¼ cup dark brown sugar
2 teaspoons vanilla
2 eggs
½ cup hot tap water
Preheat the oven to 350 degrees and position a rack in the lower third. Butter and line with parchment an 8-inch square pan or a 9-inch round pan. I also like to butter the parchment and dust with cocoa powder.
Mix the flour, cocoa powder (make sure you measure correctly!), baking soda and salt. Set aside.
In a large bowl, combine the warm butter with the brown sugar. Add the eggs and vanilla and stir until well blended. Add all of the flour mixture at once. Stir only until all the flour is moistened. Pour the hot water over the batter all at once. Stir only until the water is incorporated and the batter is smooth. Scrape the batter into the pan. Bake until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Cool the cake in the pan on a rack for at least 10 minutes before un-molding. Cool the cake completely before frosting.
