Happy Valentine’s Day! Do you have any fun plans for tonight? Unfortunately my boyfriend and I have to push back our Valentine’s Day plans a few days because of busy work schedules. But that didn’t mean I had to push back my plans to make a decadent chocolate cake for the day. I know there are a lot of people out there who don’t like the idea of Valentine’s Day. But how can you argue against a holiday that gives you the opportunity to eat chocolate? Not that I have a problem doing that any other day.
I actually first made this cake for my boyfriend’s birthday, which we celebrated just a few days before Valentine’s Day. He asked for a chocolate cake and this recipe is what I came up with. The cake is moist and full of chocolate flavor. It is then topped with a rich and decadent chocolate glaze. While it is not necessary a show stopping layer cake, sometimes a simple chocolate cake does the trick and is exactly what you have in mind.
- 1 cup all-purpose flour
- ⅓ cup unsweetened Dutch-process cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 cup light brown sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 cup whole milk, at room temperature
- 3.5 oz bittersweet chocolate (60% or less cacao), finely chopped
- ¼ cup heavy cream
- 2 tsp light corn syrup
- Preheat oven to 350 degrees. Spray a 9-inch round cake pan with nonstick cooking spray and line with a parchment round. Also spray the parchment round with cooking spray. Set aside.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
- Using a stand mixer, beat together the butter and brown sugar until light and creamy or for about 3-4 minutes. Add the eggs one at a time and beat until fully incorporated after each addition. Mix in the vanilla and continue to mix until combined. With the mixer on low speed, alternatively add the dry ingredients in 3 additions and the milk in 2 additions. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake for about 35-40 minutes or until an inserted toothpick comes out clean. Transfer the pan to a cooling rack and allow the cake to cool for 5 minutes or so. Then turn the cake out onto the rack and allow it to cool completely.
- While the cake is cooling, add the chopped chocolate to a small heatproof bowl. Pour the cream into a small small saucepan and bring to a simmer over medium heat. Slowly pour the cream into the bowl of chocolate. Let sit for about 1 minute before whisking. The gently whisk the mixture until the chocolate is melted and smooth. Add the corn syrup and whisk until combined. Allow the glaze to cool completely, occasionally stirring the mixture as it does.
- Pour the glaze onto the center of the cooled cake. Use an offset spatula to spread the glaze evenly on top of the. Add sprinkles or fresh fruit for garnish.
Source: Recipe from Gourmet, December 2010 (via Tracey’s Culinary Adventures)