Awesome Miracle Rise Chocolate Cake

Miracle rise chocolate cake is one of those clever vintage cakes that combine yeast and chemical leaveners for a uniquely springy, tender crumb that’s lighter than a standard sour cream Bundt and more open than a traditional sponge. The yeast does most of the lift during a 45-minute warm rise before baking, while baking powder and soda provide insurance during the oven phase. This particular version is also sugar-free, sweetened with Sweet*10 liquid (or any equivalent liquid stevia), making it an unusual diabetic-friendly chocolate cake that doesn’t taste like a compromise. The cocoa powder is the only flavor heavy-lifter here, so use a quality unsweetened cocoa, Dutch-processed gives the deepest chocolate color and flavor. The red food coloring is optional but produces that classic deep-mahogany hue that early devil’s food cakes were known for. Invert immediately onto a wire rack after baking as directed, leaving the cake in the pan steams the crumb and turns the bottom gummy.

Pro Tips

• Use water heated to about 110°F (43°C) for blooming the yeast, hotter kills the yeast and cooler slows the rise to a crawl.
• Don’t skip the foil-covered 45-minute rise, the yeast leavening is what gives this cake its signature texture.
• Substitute regular sugar (about 1 cup) for the liquid stevia if you don’t need the sugar-free aspect, the cake works either way.
• Invert immediately within 60 seconds of pulling from the oven, the cake will steam and stick if left to cool in the pan.

Variations

• Add 1 teaspoon of instant espresso powder with the cocoa for a mocha angle that amplifies the chocolate.
• Drizzle the cooled cake with a sugar-free chocolate ganache or dust with cocoa for serving.
• Stir in a half cup of chocolate chips for extra chocolate pockets throughout the crumb.