Smitten Kitchen’s The ‘I Want Chocolate Cake’
This is a simple cake, a weeknight cake. Something that you could throw together in a fit of chocolate desire after dinner.
6 tablespoons (85 grams) unsalted butter, at room temperature
3/4 cup (145 grams) firmly packed dark or light brown sugar
2 tablespoons (25 grams) granulated sugar
1 large egg
1 large egg yolk
2 tablespoons strong coffee (or 2 tablespoons water mixed with 1/2 teaspoon instant coffee)
2 teaspoons vanilla extract
3/4 cup (170g) sour cream
1 cup (125 grams) all-purpose flour
1/2 cup (40 grams) cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 ounces (55 grams) unsweetened (or bittersweet) chocolate, melted and cooled
1 1/2 cups (180 grams) powdered sugar
1/2 cup (115 grams) unsalted butter, at room temperature
1 tablespoons milk, plus more if necessary
1/2 teaspoon vanilla extract
fat pinch of salt
Preheat oven to 350ºF. Line an 8-inch square pan with parchment paper. Butter and flour the paper and exposed pan.
Whisk the flour, cocoa powder, baking soda, baking powder, and salt together.
In a large bowl beat the butter and sugars together until fluffy, about 4 minutes. Add the egg, egg yolk, vanilla extract, and coffee then add in the sour cream.
Fold in the dry ingredients until just combined, then use a spatula to spread the batter into the prepared pan. Bake the cake until puffy and a cake tester inserted into the center comes out clean, 20-25 minutes.
Set the cake on a rack to cool. While the cake is cooling, make the frosting.
Add all of the frosting ingredients to a large bowl and beat until smooth and fluffy, add a bit more milk if necessary. Alternately, Deb makes the frosting in a food processor.
Spread the frosting evenly over the cooled cake and decorate with a ton of sprinkles. Enjoy immediately! This cake keeps for a couple of days, covered at room temperature.