A Good Chocolate Cake

From time to time, I browse through the book archives, and inevitably while turning pages in a book, I’ll see a recipe and think, “Why have I never made that?” The coincidence of a book browse and the bottom of a container of whole milk nearing an expiration date led me to try this chocolate cake from Wayne Harley Brachman’s American Desserts, which was published in 2003.

Initially, I was afraid I’d overbaked the cake. At first testing, the layers were way not done. Five minutes later, they were quite done. I was almost afraid to slice it for fear that I’d discover a dried-out interior. As it turned out, the cake has a pretty dense, compact texture, almost more like a brownie than a cake. And it was plenty moist.

One thought: I wonder if a different liquid (say, cold coffee) might intensify the color and flavor of the cake. The frosting is nice and fudgy.