2000s Recipes + Menus
Glazed Chocolate Cake with Sprinkles
Makes1 (9-inch) cake
- Active time:25 min
- Start to finish:2 1/4 hr (includes cooling)
December 2008
Alone, this cake is moist, tender, and elegant, the chocolate echoed by the glossy glaze. But let’s put our cards on the table: The exuberant confetti of colorful sprinkles is what makes you want to dive right in. They’re just so much fun. Indeed, this cake turns any meal into an occasion with a capital “o.”
For cake
- 1 cup all-purpose flour
- 1/3 cup unsweetened Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick unsalted butter, softened
- 1 cup packed light brown sugar
- 2 large eggs at room temperature 30 minutes
- 1 teaspoon pure vanilla extract
- 1 cup whole milk
For glaze
- 1/4 cup heavy cream
- 3 1/2 oz bittersweet chocolate (not more than 60% cacao if marked), finely chopped
- 2 teaspoons light corn syrup
- Colorful confectionary sprinkles and/or nonpareils
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Equipment:
a 9- by 2-inch round cake pan
Make cake:
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Preheat oven to 350°F with rack in middle. Butter bottom and side of pan, then line bottom with a round of parchment.
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Sift together flour, cocoa powder, baking soda, baking powder, and salt into a bowl.
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Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to medium-low and add flour mixture and milk alternately in batches, beginning and ending with flour mixture (batter will appear curdled).
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Transfer batter to cake pan and smooth top. Bake until cake begins to pull away from side of pan and a wooden pick inserted into center comes out clean, 35 to 40 minutes. Cool cake in pan 5 minutes, then invert onto a rack and cool completely, about 1 hour.
Make glaze while cake cools:
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Bring cream to a simmer in a small heavy saucepan over medium heat, then pour over chocolate in a bowl and let stand 1 minute. Gently whisk until smooth, then stir in corn syrup. Cool completely, gently stirring occasionally, about 30 minutes (glaze will thicken).
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Carefully peel off parchment from cake. Pour glaze onto center of cake and spread to edges with a spatula. Decorate with sprinkles and/or nonpareils.
Cooks’ note: Cake can be made 2 days ahead and kept at room temperature (glaze will not remain shiny).
- Keywords
- lillian chou,
- web-exclusive recipes,
- chocolate,
- dessert of the month,
- cakes
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