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
  • Equipment:

    a 9- by 2-inch round cake pan

Make cake:

  • Preheat oven to 350°F with rack in middle. Butter bottom and side of pan, then line bottom with a round of parchment.
  • Sift together flour, cocoa powder, baking soda, baking powder, and salt into a bowl.
  • 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).
  • 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:

  • 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).
  • 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).
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