Try this I Want Chocolate Cake recipe
- 1 large egg
- 1/2 cup (41 grams) dutch cocoa powder
- 1 cup (125 grams) all-purpose flour
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp table or fine sea salt
- 6 tbsp (85 grams) unsalted butter at room temperature
- 3/4 cup (145 grams) firmly packed dark brown sugar
- 2 tbsp (25 grams) granulated sugar
- 1 large egg yolk
- 3/4 cup (175 ml) buttermilk (or 3/4 cup milk with 1 tbsp l
- 1 tsp (5 ml) vanilla extract
- 2 oz (55 grams) unsweetened chocolate melted and cooled
- 1 1/2 cups (180 grams) powdered sugar (sifted if lumpy)
- 1/2 cup (4 oz or 115 grams) unsalted butter at room temperature
- pinch of fine sea salt
- 1 tbsp cream or whole milk
- 1/2 tsp vanilla extract
- Carbohydrate 0.270909721891535 g
- Cholesterol 45.410486110835 mg
- Fat 4.65602652771703 g
- Fiber 0 g
- Protein 0.901784860882599 g
- Saturated Fat 2.71237388885106 g
- Serving Size 1 1 serving (19g)
- Sodium 37.3419999927511 mg
- Sugar 0.270909721891535 g
- Trans Fat 0.35440716666356 g
- Calories 46 calories
Step-by-step
- To make the cake: Preheat oven to 350° F. Line an 8-inch square pan with parchment paper and grease the paper and sides of the pan with baking spray; set aside. Sift the cocoa powder, flour, baking soda, baking powder, and salt together into a large bowl; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a mixing bowl with a hand mixer), beat the butter and sugars together at medium-high speed until fluffy, about 2-3 minutes. Add the egg and yolk and beat until just combined. Scrape down the bowl. Mix the vanilla into the buttermilk. Starting and ending with the buttermilk, in three additions, mix in the buttermilk and dry ingredients until just combined (½ buttermilk-all dry-½ buttermilk). Scrape down the bowl again and give the batter a couple of good stirs to ensure everything is combined. The batter may be lumpy and that's ok. Pour the batter into the prepared baking pan and spread it into an even layer.
- Bake for 25 to 35 minutes (dark pans need the lower amount) until a toothpick inserted into the center of pan comes out clean. Transfer the pan to a wire rack and cool for 10 minutes before inverting the cake from the pan onto the rack to cool completely.
- To make the frosting: Add all of the frosting ingredients to the food processor and process just until the frosting is light and fluffy, scraping down the sides of the bowl as needed. The frosting sets up pretty quickly so you'll want to frost the cake immediately or cover the bowl tightly until you're ready to use.
- When you're ready to serve, cut into squares. Keep leftovers (ha!) tightly covered at room temperature for up to 2 days or in the fridge for up to a week if you like your cake cold.
Operating under the constraint of a single 8-inch square pan, this recipe requires strict adherence to pan material rules. Dark metal pans absorb heat faster, which means baking times must be adjusted downward by roughly five to ten minutes compared to shiny aluminum. Sifting the cocoa powder, flour, baking soda, baking powder, and fine sea salt together is non-negotiable; skipping this step leaves pockets of alkali that react unevenly with the dairy.
Achieving the correct crumb relies entirely on alternating the addition of dry ingredients and buttermilk. Adding the liquid in three separate intervals prevents gluten strands from overdeveloping, which would otherwise yield a tough, rubbery structure instead of a tender cake. Incorporating melted unsweetened chocolate directly into the batter provides the primary structural fat and solids, while the buttermilk adds acidity to tenderize the protein network. Beat the room-temperature butter and sugars at medium-high speed for precisely two to three minutes to incorporate enough air pockets for the chemical leaveners to expand.
The frosting presents a separate textural challenge. Processing the powdered sugar, butter, salt, cream, and vanilla in a food processor yields a remarkably smooth emulsion without the aeration of a stand mixer. Because this specific frosting sets up rapidly due to the high sugar-to-fat ratio, application must happen immediately after processing. If preparation must be delayed, seal the bowl tightly with plastic wrap pressed directly against the surface to prevent a crust from forming.
Leftovers remain structurally stable at room temperature for up to two days when covered securely. Refrigeration extends storage up to one week, though the butter content will firm the crumb considerably.
