SERVES 15
We prefer Dutch-processed cocoa for the deeper chocolate flavor it gives the cake. The baked and cooled cake can also be served with lightly sweetened whipped cream or topped with any frosting you like in lieu of the milk chocolate frosting. This frosting needs about an hour to cool before it can be used, so begin making it when the cake comes out of the oven. See the sidebar that follows the recipe.
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CAKE |
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1¼ |
cups (6¼ ounces) all-purpose flour |
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¾ |
cup (2¼ ounces) Dutch-processed cocoa powder |
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¼ |
teaspoon salt |
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8 |
ounces semisweet chocolate, chopped |
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12 |
tablespoons unsalted butter |
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4 |
large eggs, room temperature |
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1½ |
cups (10½ ounces) granulated sugar |
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1 |
teaspoon vanilla extract |
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1 |
cup buttermilk |
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½ |
teaspoon baking soda |
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FROSTING |
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½ |
cup heavy cream |
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1 |
tablespoon corn syrup |
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Pinch salt |
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10 |
ounces milk chocolate, chopped |
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½ |
cup (2 ounces) confectioners’ sugar |
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8 |
tablespoons unsalted butter, cut into 8 pieces and chilled |
1. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 325 degrees. Grease 13 by 9-inch baking pan, line with parchment paper, grease parchment, and flour pan.
2. Sift flour, cocoa, and salt together into medium bowl; set aside. Microwave chocolate at 50 percent power for 2 minutes; stir, add butter, and continue heating until melted, stirring once every additional minute. Whisk eggs, sugar, and vanilla together in medium bowl.
3. Whisk chocolate into egg mixture until combined. Combine buttermilk and baking soda; whisk into chocolate mixture, then whisk in dry ingredients until batter is smooth and glossy. Pour batter into prepared pan and smooth top with rubber spatula. Bake until firm in center when lightly pressed and toothpick inserted in center of cake comes out clean, about 40 minutes, rotating pan halfway through baking. Let cool on wire rack until room temperature, at least 1 hour.
4. FOR THE FROSTING: Microwave cream, corn syrup, and salt in bowl until simmering, about 1 minute, or bring to simmer in small saucepan over medium heat. Place chocolate in food processor. With processor running, gradually add hot cream mixture, then process for 1 minute. Stop processor, add sugar, and process to combine, about 30 seconds. With processor running, add butter, 1 piece at a time, then process until incorporated and smooth, about 20 seconds longer. Transfer frosting to medium bowl and let cool to room temperature, stirring frequently, until thick and spreadable, about 1 hour. Spread frosting over cake and serve.