Made this for my birthday when I was a teenager!
- Carbohydrate 199.484872874 g
- Cholesterol 281.9742193 mg
- Fat 31.472156593 g
- Fiber 1.24740001988411 g
- Protein 12.132487827 g
- Saturated Fat 18.11591512 g
- Serving Size 1 1 Serving (318g)
- Sodium 488.1396108 mg
- Sugar 198.237472854116 g
- Trans Fat 2.7535016346 g
- Calories 1107 calories
Step-by-step
- Mix the cocoa, baking soda and water together in a small bowl; allow to set while mixing other ingredients.
- Cream butter and sugar; add the eggs one at a time.
- Mix well.
- Add the milk and vanilla, then the sifted dry ingredients.
- Bake at 350? for 30 to 45 minutes.
- Combine sugar, butter and milk; heat slowly to boiling point.
- Remove form heat; beat in powdered sugar to spreading consistency.
Cocoa powder performs the heaviest structural lifting in this bake, requiring precise handling to achieve the intended crumb. Pre-mixing the cocoa with baking soda and water triggers an essential chemical reaction that breaks down complex flavor compounds while softening the harsh acidity of standard alkalized powder. Fat distribution dictates the final crumb structure, meaning butter and brown sugar must be beaten until thoroughly aerated before the eggs are incorporated singly to maintain emulsion. Overmixing the flour at the final stage develops excess gluten, transforming a tender dessert into a dense, chewy structure that fails to hold an icing spread. Baking requires a calibrated oven temperature of 350 degrees Fahrenheit for 30 to 45 minutes, evaluated for doneness when a wooden pick inserted into the center emerges clean without wet batter clinging to the surface. Heating the icing ingredients slowly to a boil dissolves the sugar crystals completely before beating in powdered sugar to achieve a smooth spreading consistency. Pair this rich chocolate dessert with unsweetened black coffee or cold whole milk, since the high dairy fat and sugar load demands a sharp liquid contrast to reset the palate between bites.
