I was craving chocolate after dinner. Story of my life, though I have fewer cravings these days. I never bake, it's just not how I like to cook (which is to say, with precision) so I threw together some things from the fridge and pantry while hoping for the best. I only have a shallow pan for gratin or lasagna so that's what I poured the batter into. Somehow the coconut came through without overpowering the chocolate powder, but also made the cake SO SOFT. This was fucking delicious the next morning with coffee. For cake it seems pretty healthy too?
2 oz soft unsalted butter
4 oz coconut oil thick
1 cup granulated sugar
1/3 demara sugar
2 large eggs, at room temperature
1 tsp. pure vanilla extract
1/2 tsp. table salt
7-1/4 oz. (1-1/2 cups plus 2 tablespoons) unbleached all-purpose flour; more for the pan
2-1/2 oz. (1/2 cup plus 1/3 cup) unsweetened natural cocoa powder (not Dutch-processed)
1 tsp. baking soda
1 tsp. baking powder
1 cups good-quality brewed coffee
1/2 cup rhum
-
Position a rack in the center of the oven and heat the oven to 350°F. Line the bottom of the 9x13 pan with a square of parchment.
If mixing by hand, put the softened butter and sugar in a medium bowl.
Using a silicon spoon, cream them until smooth, about 1 minute. Switch to a whisk and blend in the eggs one at a time. Stir for another 30 seconds, until the batter is smooth and the sugar begins to dissolve.
Mix in the vanilla and salt.
Sift the flour, cocoa, baking soda, and baking powder directly onto the batter.
Pour in the coffee. Gently whisk the ingredients until the mixture is smooth and mostly free of lumps.
Pour the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until a skewer inserted in the center comes out with only moist crumbs clinging to it, 40 to 43 minutes.
Set the pan on a rack to cool for 20 minutes. Carefully run a knife around the edges of the pan, invert the cake onto the rack, and remove the pan. Invert again onto another rack and let cool right side up until just warm.