This chocolate cake is moist and fluffy, it really has a great texture. It’s topped with a simple ganache glaze that is not only rich and chocolatey, but also shiny so it makes the cake just a little more special. The sprinkles are optional, but I think the pop of color on this otherwise dark cake adds a festive touch! Raspberries around the edge would also be nice, both for color and flavor (love the chocolate/raspberry combo!).
By Tracey
Easy Glazed Chocolate Cake
from Gourmet
Ingredients:
Cake
- 1 cup all-purpose flour
- 1/3 cup unsweetened Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup whole milk, at room temperature
Glaze
- 3.5 oz bittersweet chocolate (60% or less cacao), finely chopped
- 1/4 cup heavy cream
- 2 teaspoons light corn syrup
- sprinkles, optional garnish
Directions:
Preheat oven to 350 F. Spray a 9-inch round cake with nonstick cooking spray with flour. Line the bottom of the pan with a parchment round and spray the round with the cooking spray.
Sift the flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition, then mix in the vanilla. With the mixer on low, alternately add the dry ingredients in 3 additions and the milk in 2, starting and ending with the dry ingredients. The batter might look curdled, that’s ok.
Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Transfer the pan to a wire rack and let the cake cool for 5 minutes then turn it out onto the rack to cool completely (at least an hour).
To make the glaze: While the cake is cooling, add the chocolate to a heatproof bowl. Add the cream to a small saucepan and bring to a simmer over medium heat. Pour the cream over the chocolate and let it stand (ie don’t stir) for 1 minute. Then, gently whisk the mixture until the chocolate is completely melted and smooth. Mix in the corn syrup. Allow the glaze to cool completely, gently stirring it a few times as it does. The glaze will thicken as it cools.
Pour the glaze into the center of the cooled cake. Use an offset spatula to spread the glaze to the edges (it should be thick enough that it’s not running down the sides). Garnish with the sprinkles.
