DESSERT

CHOCOLATE NO-MIXER CAKE

Most of the recipes in Warren Brown's book are complex and required a careful reading before baking. This simple cake is a delicious exception. He prefers weighing rather than measuring dry ingredients, but the latter worked fine for us.

• 1 1/3 cup (7 ounces) unbleached, all-purpose flour

• 1 ½ cups (12 ounces) extra-fine granulated sugar

•  ¾ cup (2 ounces) confectioner's sugar

•  ¼ cup unsweetened cocoa powder

• 1 tablespoon baking powder

•  ½ teaspoon salt

• 6 ounces unsalted butter, melted

• 1 cup milk

• 1 tablespoon heavy cream

• 2 teaspoons pure vanilla extract

• 4 large eggs

• 1 large egg yolk

Heat oven to 350 degrees. Set rack in the middle. Sift flour into a bowl and whisk in the other dry ingredients. Whisk in the liquid ingredients, combining thoroughly.

Line the bottom of two 9-inch round cakes pans with parchment paper. Divide batter equally between the pans. Bake about 25 minutes, until cakes are golden brown and a wooden skewer poked in the center comes out clean.

Cool thoroughly. Run a thin knife around the edge of the pans to release cakes and invert on a plate. Serve with a dusting of powdered sugar.

Source: Adapted from CakeLove: How to Bake Cakes from Scratch by Warren Brown (Stewart, Tabori & Chang, $27.50).

Per serving: 245 calories (41 percent from fat), 11.3 g fat (6.6 g saturated, 3.1 g monounsaturated), 91.7 mg cholesterol, 3.7 g protein, 33.8 g carbohydrates, 0.7 g fiber, 172.9 mg sodium.

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