Gâteau au Chocolat

The weather is starting to cool off, mornings are misty, and evenings call for a warm, chocolate-y hug. Here's my recipe (adapted from brilliant food writer Corey Williams) for a divine, one-bowl chocolate cake. This cake is meant to be eaten warm and fresh from the oven, without frosting or icing (queue a gasp from my fellow Americans). I prefer to bake this understated beauty in a bundt pan, but you could use a variety of pans or molds.

You'll need:

• 2 cups of white sugar

• 1 and 3/4 cups of all-purpose flour

• 3/4 cup of Dutch-processed, unsweetened cocoa powder

• 1 and 1/2 teaspoons of baking powder

• 1 and 1/2 teaspoons of baking soda

• 1 teaspoon of finely ground salt

• 2 eggs

• 1 cup of whole milk

• 1/2 cup of extra-virgin olive oil

• 2 teaspoons of pure vanilla extract

• 1 cup of boiling water

Combine the above ingredients into a large glass bowl, in the above order, except for the boiling water. Stir until just combined and of uniform consistency, then add the boiling water and stir that until uniform consistency is regained.

Pour into an oiled and floured bundt pan (or two nine-inch round pants) and bake at 350°F for 30-35 minutes or until an inserted toothpick can be inserted and removed cleanly.

Allow to cool for five minutes before turning out onto a wooden board or serving plate. Slice, garnish with a candied orange peel, and enjoy with a cup of decaf coffee.

With Love,

E