Whoa, Nelly. If you do anything this weekend, make this.
This is the best cake to ever come out of my kitchen and I don’t say that lightly.
And while we are at it, let’s get something straight. Chad and I love dessert. I mean, really, really adore it. But it needs to be sweeeet, like good chocolatey, buttery goodness sweet. We are not fruit dessert people. The richer the better. And we eat dessert every. single. day. No lie. It’s one of the secrets to a happy life.
How can you go wrong with something that starts out with melted butter and deep, rich chocolate? That’s what I thought… you can’t. Thanks for helping me clear that up.
And we both may or may not have had a slice for breakfast with our coffee yesterday morning. Do not judge.
My gluten free friends, you can make this too. And it calls for no hard to find, expensive, special ingredients to make it GF. Do I sense some excitement?!
Without further ado….
Death by Chocolate
2 sticks unsalted butter
8 oz. bittersweet chocolate chips (I used Ghiradelli 60% cacao)
1 c unsweetened cocoa powder
1 c granulated sugar
1/4 c light brown sugar
2 oz bittersweet chocolate chips
2 oz semi-sweet chocolate chips
1 heaping Tbsp pure maple syrup
3 Tbsp unsalted butter
1/4 tsp vanilla
Preheat oven to 375 degrees. Spray bottom of springfoam pan with non stick spray, line bottom of pan with a circle of parchment paper, spray again and set aside.
Heat 2 sticks of butter and 8 oz. bittersweet chocolate over medium heat, stirring frequently, on stove.
Once melted, pour into large bowl and add sugars. Mix well. Add one egg at a time, whisking thoroughly after each one. Add cocoa powder.
Pour into springfoam pan and bake for 30-35 minutes. You want center of cake to be firm but not overbaked. Watch carefully and test with toothpick frequently, if need be, until toothpick comes out clean.
Once baked, remove from oven and set aside for a couple of minutes to cool slightly. Invert onto plate and take springfoam pan and parchment paper off.
Start your glaze/icing while cake is cooling. Put all glaze ingredients into a small pot on the stove over low/medium heat. Stirring frequently. It will be a little thicker. Add more maple syrup or butter if you need to thin it slightly.
Once melted, cool for a couple of minutes then pour onto center of cake and spread glaze over top and sides with a spatula. You can cool in the fridge for 30 minutes to an hour to set if needed. Note: this was not necessary in my case so use your judgment.
Eat for breakfast, lunch, and dinner. Enjoy!