ALTON BROWN CHOCOLATE CAKE RECIPES RECIPES

Steps:

• Set a rack in the middle of the oven and preheat to 325 degrees F. Spray a 13 by 9-inch metal pan with nonstick spray, line with parchment paper so it hangs over the sides of the pan and spray the parchment with nonstick spray. Set aside.
• Whisk the boiling water and cocoa powder together in a small bowl and set aside.
• Combine the sugar, flours, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk the oil, sour cream, eggs and egg yolks in a large pourable vessel. Add the oil mixture to the cocoa and water mixture and slowly whisk to combine. With the mixer on low speed, add the liquid mixture to the dry mixture over 30 seconds. Continue to beat on low speed for another 30 seconds. Stop and scrape down the sides of the bowl. Continue to beat on low speed until the batter is smooth, 10 to 15 seconds. Pour the batter into the prepared pan and bake until the cake springs back when pressed and reaches an internal temperature of 205 degrees F, 30 to 35 minutes.
• Cool in the pan on a rack for 30 minutes, and then remove cake from the pan and cool completely before frosting, about 1 hour.

Steps:

• Whisk the sugar, cocoa powder, baking powder and salt together in a medium bowl. Then, in a second bowl, whisk together the oil, vanilla and egg.
• Evenly divide the chocolate chips and milk between two 10-ounce microwave-safe mugs. Nuke on high for 30 seconds. Meanwhile, stir the egg mixture into the sugar mixture to thoroughly combine.
• Carefully extract the mugs and whisk the chocolate-milk mixture until smooth. Then divide the batter between the mugs and stir to combine. (I usually use a fork for this.)
• Park the mugs on a paper plate or paper towel in the center of the microwave carrousel, and just let them sit there for 3 minutes. (Don't skip this step—it's giving the baking powder a head start!) Then, microwave on high for 1 minute and 45 seconds. Be sure to gaze in wonder as the batter rises souffle-like right up out of the mug only to sink safely back into the confines of the mug moments before the final bell.
• Carefully remove the mugs and either turn out into a bowl to devour with ice cream or—as I do because I have the discipline to wait—cool almost to room temp and devour out of the mug with whipped cream. You're welcome.