One should always have a go-to recipe in their repertoire which can feed a crowd with very little effort. And when it comes to chocolate cake, I have a brilliant go-to recipe. It takes little time to put together, bakes beautifully and feeds a lot of people and the best part is that it tastes absolutely delicious! This cake is based on a recipe "Chocolate Cake Squares" by Flo Braker from her book "The Simple Art of Perfect Baking". This cake is remarkable in how simple it is and uses all ingredients that are easily available. So it is one recipe that can be whipped up anytime. I had copied the recipe onto a piece of paper several years ago but misplaced the last part of it somehow. Thankfully I was able to find the recipe again at this link .

This is cake is described as a sheet cake - a cake which is baked in a sheet instead of a cake pan. Ever since I moved to Singapore, I never had an oven which was large enough to hold my existing baking sheets. The baking sheets which come as a part of the ovens are usually not flat. But this time around I decided to ahead and make the cake even though I did not have the right pan and stuff and I am so happy that I did. It turned out as good as it always did!

I have made some changes to the recipe for the glaze. The first time I made it I realized the glaze was too sweet and did not set as I would have liked it to. So I have reduced the sugar and increased the cocoa powder. That makes for a glaze that is not too sweet and more chocolatey - just the way I like it :) This cake does bake very very moist so it is ok to leave it uncovered while it sets with the glaze on top. The glaze also helps to keep the moisture in the cake.

Ingredients:

For the cake

4 ounces (1 stick) unsalted butter

1 cup (8 ounces) cold water

½ cup unflavored vegetable oil

2 eggs, room temperature

½ cup (4 ounces) buttermilk, room temperature

1 teaspoon vanilla

2 cups (280 grams) unsifted all purpose flour

2 cups (400 grams) granulated sugar

¼ cup (25 grams) unsifted cocoa powder

1 teaspoon baking soda

¼ teaspoon salt

For the glaze

3 cups (1 pound) unsifted powdered sugar

1/2 cup (25 grams) unsifted cocoa powder

6 tablespoons milk

4 ounces (1 stick) unsalted butter

1 teaspoon vanilla

One 10-×-15-×-1-inch jelly-roll pan

Method:

1. Baking Preparations: Position the rack in the lower third of the oven; preheat oven to 350°F. Using a paper towel, grease the bottom and sides of the pan with solid shortening. Dust generously with all-purpose flour, shake to distribute, and tap out the excess. Place a cooling rack on a counter that is not likely to be in the way. The chocolate cake will be removed to this rack after baking, then glazed immediately and left to sit.

2. Ingredient Preparations: Melt the 4 ounces of butter in a small saucepan. Remove from heat; cool for 5 minutes; then add the water and oil.

Break the eggs into a bowl; whisk to combine. Add the buttermilk and vanilla and stir to combine.

Pour the flour, granulated sugar, cocoa, baking soda, and salt in that order into a triple sifter over the bowl of a heavy-duty mixer. Sift into the bowl.

Attach the bowl to the mixer and add the butter and water mixture.

3. Making the Cake: With the flat beater (paddle), blend the ingredients on medium-low speed (#3) for about 30 to 45 seconds. Add the buttermilk mixture; resume the same speed and blend just until smooth (about 30 to 45 seconds). Remove the flat beater and bowl from the mixer. Tap the beater against the edge of the bowl to remove excess. The steps above can be carried out without a machine - the mixing can be done just as easily with a whisk by hand.

4. Baking the Cake: Pour the batter into the prepared pan, beginning around the edge of the pan and then into the center. With the rubber spatula, manipulate the batter from the center so the batter is higher along the sides (this assures a more level surface after baking). Bake for 20 to 22 minutes, or until the cake springs back slightly when lightly touched in the center and the sides begin to contract from the pan.

5. Making the Glaze: While the cake is baking, begin the glaze preparation. Place a sieve over a 1½-quart mixing bowl; set nearby.

Pour the powered sugar and cocoa in that order into a triple sifter, and sift into a 3-quart mixing bowl.

Pour the milk into a small saucepan, add the 4 ounces of butter, and melt over low heat. Pour the hot milk mixture into the powdered sugar mixture and stir to combine. Add the vanilla and blend. Pour the mixture through the sieve over the bowl, and push it through with the aid of a rubber spatula.

6. Finishing the Cake: When the cake has finished baking, remove it to the cooling rack. Immediately pour the glaze (its consistency is thicker than heavy cream, but runny) over the hot cake from the top of the pan’s short side down almost to its other short end. Spread the glaze with the spatula over the surface. Do not worry if some glaze touches the pan’s rim; this will be removed later. Spread the glaze just to cover; then stop. (The heat from the cake will keep the glaze liquid enough to spread, but too much manipulation of the glaze will dull its finish.)

7. Cooling and Cutting the Cake: Do not touch or move the cake for at least 4 hours or the glaze will crack. (Waiting overnight is fine. Don’t cover or refrigerate it.) The glaze’s surface will set as the cake cools. Cut into 1 1/2 inch squares and serve.