Warren Brown
Warren's featured recipe
Chocolate Butter Cake
Chocolate cakes that look super dark but have a disappointingly weak chocolate flavor drive me crazy—double that when they leave me with dry mouth. About two years before I opened CakeLove, I set out to develop a recipe from scratch for a rich, moist, and irresistible basic chocolate cake. Experimenting in the kitchen brings triumphs and tragedies, and a lot of people kindly helped out by sampling some tragedies before I finally created my ideal chocolate cake.
There are many things that make a chocolate cake memorable. One of the most important aspects I focus on is cocoa powder. I always use a full-fat, unsweetened, Dutch-processed cocoa powder with 22% to 24% cocoa butter— that’s twice the amount of cocoa butter in common grocery-aisle cocoa powder. Regularly available unsweetened cocoa powder with 10% to 12% cocoa butter works perfectly well in this recipe, but try the other kind if you can find it. It’ll make a difference.
Click for recipe
There are many things that make a chocolate cake memorable. One of the most important aspects I focus on is cocoa powder. I always use a full-fat, unsweetened, Dutch-processed cocoa powder with 22% to 24% cocoa butter— that’s twice the amount of cocoa butter in common grocery-aisle cocoa powder. Regularly available unsweetened cocoa powder with 10% to 12% cocoa butter works perfectly well in this recipe, but try the other kind if you can find it. It’ll make a difference.
Click for recipe
Restaurants
CakeLove
160 National Plaza
National Harbor, Maryland
301-686-0340
CakeLove
Tysons corner Center (Tysons I)
lower level
CakeLove
4150 Campbell Ave.
Suite 105, Arlington, Virginia
CakeLove
935 Ellsworth Drive Silver Spring
Maryland
CakeLove
1506 U St., NW
Washington, DC
Love Cafe
1501 U St., NW
Washington, DC
202-265-9800
