Kate Holbrook (1972-2022) worked as a historian for the Church of Jesus Christ of Latter-day Saints, and spent her career highlighting women's stories. In her book, Both Things Are True, Kate says "I've written some books in Latter-day Saint women's history that I feel have been good contributions. I think I'll be remembered generally through favorite recipes that have come from me. I've decided that's maybe in some ways a richer and more lasting visceral experience that people will have of my having been on this earth."
To honor Kate's desire for recipes to be the center of her legacy, we share her recipe for her favorite food: chocolate cake. More of Kate's recipes can be found at https://www.theawaycafe.com/.
From Both Things Are True: Every time someone asks, 'What is your favorite food,' I have the same answer: chocolate cake. I have known this about myself since grade school, and as a result, I have a lot of experience with chocolate cakes. This one is supernaturally good. One night, while I was getting ready for bed, the thought came to be that I should check the amount of cocoa powder in my favorite 9 x 13 chocolate cake and the amount of flour in my favorite Bundt cake (not chocolate), and if I would do those two things, I would know how to make the perfect chocolate Bundt cake.
When you take baking and chocolate cake as seriously as I do, you don't ignore that kind of a thought. I looked up the recipes, opened a new email to myself, and typed the ingredients the way I thought they should be. A few days later, when the family had a hankering for dessert, I made it. We all agreed that it was the best chocolate Bundt cake we'd ever eaten. On day one, the outside is crisp and the interior moist. On days two and three, the exterior becomes less crisp and the whole thing becomes more fudgy (though not actually fudgy). I had my cake expert friend make the recipe–she loved it. I made it for us again. Just perfect.
Double Chocolate Bundt Cake
1/2 pound (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
1 tablespoon vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon table salt
1 cup unsweetened cocoa powder, Dutch process, but natural also works
2 cups half-and-half, room temperature
2 cups bittersweet chocolate chips (my daughter likes 2 1/2)
Heat oven to 325 degrees.
Grease and flour a full-size Bundt pan (we like to use Baker's Joy spray for Bundt Cakes–they always release well when we do.
Whisk together flour, soda, salt, and cocoa powder.
Cream the butter and sugar together until light and fluffy, 4 to 5 minutes on medium with the paddle attachment of a KitchenAid mixer. Add the eggs one at a time, beating well after each. Add the vanilla and mix again.
With the mixer on low, add 1/3 of the flour mixture, then half of the half-and-half, then flour, then half-and-half, then flour. Scrape the bowl with a rubber spatula to make sure everything is well mixed. Then stir in the chocolate chips. This batter will really fill the pan. You might want to eat some of it, like I did today for my 4 pm snack, or bake a couple of cupcakes on the side (the cupcakes will be fully baked in maybe 22 minutes).
Pour into the prepared pan, smooth the top, and bake for 1 hour 25 minutes. (Do NOT overbake the cake. Overbaked, this cake will be dry and the chocolate flavor dull (but it might still be the best chocolate Bundt cake you've eaten).
Cool in the pan for 10 minutes, then flip upside down onto a wire rack to cool. After it's cooled for at least 45 minutes, dust with powdered sugar to make it look even more appealing. The cake will be warm, but no longer hot enough to melt the powdered sugar.