the. best. chocolate. cake. ever.
This fudgy brownie-style cake bakes up relatively flat, with a thin crackly crust on the top of each layer. The rich, dark frosting is best spread thinly. Serve to your chocoholic husband on his birthday with a tall glass of cold milk.
1 1/4 c Ghirardelli bittersweet chocolate chips
3 sticks butter
2 1/4 c sugar
1 1/4 c flour
1/4 c cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
2 tsp vanilla extract
Butter generously 2 9" round cake pans. Line bottoms with parchment paper.
Melt chocolate and butter together over a double boiler or in microwave. Stir until combined. Remove from heat; stir in sugar. Let mixture cool 10 minutes.
Sift dry ingredients together. Set aside.
Beat chocolate-butter mixture 3 minutes in an electric mixer. Add one egg at a time, mixing for 30 seconds between each. Beat in vanilla. Add dry ingredients, mixing until blended. Batter will be thick and glossy.
Spoon batter into prepared pans, spreading evenly with a spatula. Bake at 350 F for 45-50 minutes or until a toothpick comes out clean.
4 oz unsweetened chocolate, coarsely chopped
4 tbsp unsalted butter
1 1/2 tsp vanilla extract
1/3 cup milk
2 1/2 c powdered sugar, or to taste
Melt chocolate and butter together over a double boiler or in microwave. Stir until combined. Remove from heat; stir in vanilla and milk. Stir in powdered sugar, beating until spreadable. Use as soon as this stage is reached.
Brush layers of crumbs. Place first layer top down on a cake stand. Apply 3/4 cup frosting, spreading with an offset spatula to within 1/4 inch of edges. Top with remaining layer, top up. Apply remaining frosting to top of cake, spreading across top and down sides with offset spatula. Serve the same day for best texture.