The Devil’s Chocolate Cake

Ingredients

• 1⅓ cups (180 g) all-purpose flour
• ½ cup (42 g) unsweetened cocoa powder, sifted if lumpy
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon fine sea salt
• 10 tablespoons (140 g) unsalted butter, at room temperature
• ½ cup (100 g) granulated sugar
• ½ cup (100 g) brown sugar
• 3 large eggs, at room temperature
• 1½ teaspoons pure vanilla extract
• 2 ounces (57 g) semisweet or bittersweet chocolate, melted, cooled, but still fluid
• ½ cup (120 ml) whole milk, at room temperature
• ½ cup (120 ml) boiling-hot coffee or boiling water
• 4 ounces (113 g) semisweet or bittersweet chocolate, finely chopped, or an equal amount of mini chocolate chips
• Glossy chocolate glaze, warm and ready to pour, optional
• Whipped cream and maraschino or Amarena cherries, optional
• Chocolate sprinkles, grated chocolate, or chocolate shavings, optional

Instructions

1. Center a rack in the oven and preheat to 350°F (175°C). Generously butter and flour a 10-cup Bundt pan, tapping out the excess, or coat it thoroughly with baker’s spray.
2. Whisk the flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl.
3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, granulated sugar, and brown sugar on medium speed for 3 to 4 minutes, until pale and creamy. Scrape the bowl as needed.
4. Add the eggs one at a time, beating for about 1 minute after each addition. Beat in the vanilla, then mix in the melted chocolate until the batter is smooth and evenly colored.
5. With the mixer on low, add the dry ingredients in three additions and the milk in two additions, beginning and ending with the dry ingredients. Mix only until each addition is nearly incorporated.
6. Slowly pour in the hot coffee and mix on low until the batter is smooth; it will be fairly fluid. Fold in the chopped chocolate or mini chips by hand.
7. Scrape the batter into the prepared pan and smooth the top. Bake for 45 to 55 minutes, until the cake springs back lightly and a tester inserted near the center comes out with a few moist crumbs but no wet batter.
8. Transfer the pan to a rack and cool for 10 minutes. Carefully invert the cake onto the rack, lift off the pan, and let the cake cool completely.
9. Serve the cake plain for its fullest cocoa flavor, or pour warm glossy chocolate glaze over the cooled cake and let it set slightly.
10. Finish, if desired, with whipped cream, cherries, chocolate sprinkles, grated chocolate, or delicate chocolate shavings.