A lot of us like chocolate cake, but it feels a bit much to make a full cake on whim for a family of three. So when Sarah said she wanted some, I figured I’d make a half-recipe. Here’s a picture of a slice:

The recipe is from the Gourmet Cookbook (reprinted here). I got around the problem of baking one and a half 8″ layers by cooking one 10″ layer (math knowledge is useful when baking) and dividing it into thirds. Here’s the recipe:

Devil’s Food Cake

1/2 cup boiling water

3/8 cup unsweetened high-quality cocoa powder (not Dutch-process)

1/4 cup whole milk

1/2 teaspoon vanilla

1 cup all-purpose flour

scant 3/4 teaspoon baking soda

1/4 teaspoon salt

1 stick (1÷2 cup) unsalted butter, softened

5/8 cup packed dark brown sugar

3/8 cup granulated sugar

2 large eggs

Preheat oven to 350°F. Butter 1 (10– by 2-inch) round cake or springform pan and line bottom with rounds of wax or parchment paper. Butter paper and dust pan with flour, knocking out excess.… continue reading