Chocolate Cake For Your Lover
chocolate cake for your lover
Ingredients
for the cake
all-purpose flour: 1 cup (130g)
light brown sugar: ¾ cup (150g)
dutch process cocoa powder: ½ cup (50g)
baking powder: 1 teaspoon
baking soda: ¼ teaspoon
kosher salt: ¼ teaspoon
*espresso powder: 1 teaspoon (optional)
whole milk: ⅓ cup
sour cream: ⅓ cup
vegetable oil: ½ cup
large eggs: 2
vanilla extract: 1-½ teaspoons
finely chopped milk chocolate: 2 oz (57g)
for the frosting
room temp unsalted butter: ½ cup (1 stick)
powdered sugar: 1-½ cups (180g)
melted and cooled milk chocolate: 2 oz (57g)
whole milk: 1-2 tablespoons (start with one, add another if your frosting feels too thick!)
dutch process cocoa powder: 2 tablespoons
kosher salt: a tiny pinch
A Few Notes:
I like to melt my chocolate by placing it in a heatproof bowl and microwaving it for 30 seconds at a time, stirring between.
Please use dutch process cocoa powder (for both flavor and aesthetic purposes)!
It works best to use a chocolate bar from the baking aisle for this recipe (I usually use Ghirardelli). They’re 4 oz. bars and that’s the exact amount you’ll need!
Pairs Well With:
If you’re looking for a Valentine’s Day recipe, this is it. This cake was designed to make someone fall in love with you (or make you fall in love with you). It’s a rich, deep, dark chocolate cake with a fluffy milk chocolate frosting. Bonus: it’s a single layer cake, so no need to mess with any filling or stacking. More time for making out, or whatever!
The secret ingredient? Love. Just kidding - it’s espresso powder. The amount we’re using won’t make the cake taste like coffee (but add some more if you’re into that!), it’s just there to amplify the chocolate flavor.
the how-to (cake):
Preheat the oven to 350 degrees F. Line the bottom of a 9” round cake pan with parchment paper. Grease the pan and parchment paper.
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder (if using).
In a large bowl, whisk together the milk, sour cream, vegetable oil, eggs, and vanilla extract. Add the dry ingredient mixture and stir with a rubber spatula until combined. Gently fold in the chopped milk chocolate.
Pour the batter into your prepared cake pan. Bake at 350 degrees F for 26-28 minutes, until a tester inserted in the center comes out with moist crumbs. Cool in the pan for 10 minutes, then run a butter knife around the edges of the pan to loosen the cake and turn it out onto a cooling rack to cool completely before frosting.
the how-to (frosting)
In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth (about 2 minutes). With the mixer running on low, gradually beat in the powdered sugar. Increase the speed to medium and beat until fluffy (about 2 minutes). Add the melted chocolate, milk, cocoa powder, and salt and beat on medium speed until thoroughly combined.
Frost the tops and sides of the cake with decorative swooshes. Add fancy sprinkles, if you want. Store at room temperature in an airtight container for up to 3 days.
store in an airtight container at room temp for up to 3 days
