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Categories:
Cake flour unsweetened cocoa baking soda salt unsalted butter brown sugar eggs vanilla water Frosting egg whites sugar light corn syrup water vanilla
Viewed: 90 - Published at: 6 years agoIngredients
- Cake
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder, plus additional for dusting (not Dutch-process)
- 1 1/4 teaspoons baking soda
- 3/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups packed dark brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/3 cups water
- Frosting
- 2 large egg whites
- 1/2 cup sugar
- 1/4 cup light corn syrup
- 2 tablespoons water
- 1 teaspoon pure vanilla extract
Method
- To make cake:.
- Preheat oven to 350°F with rack in middle. Butter and flour a 9-inch square cake pan (2 inches deep).
- Whisk together flour, cocoa powder, baking soda, and salt.
- Beat together butter and brown sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well, then beat in vanilla.
- Add flour mixture and water alternately in batches, beginning and ending with flour mixture and mixing until just combined.
- Pour batter into cake pan and smooth top, then bake until a wooden pick inserted in center comes out clean, 45 to 55 minutes.
- Cool in pan on a rack 1 hour.
- Transfer cake to a cake plate.
- Make frosting:.
- Combine frosting ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes.
- Remove bowl from heat and continue to beat until slightly cooled.
- Mound frosting on top of cake.
- Dust with additional cocoa powder.
- Cooks' notes:.
- Cake, without frosting, will improve in flavor if made 1 day ahead. Cool, then keep, wrapped in plastic wrap, at room temperature. Frost cake just before serving.
- The egg whites in the frosting are not fully cooked. You can substitute pasteurized or reconstituted dried egg whites if salmonella is a problem in your area.
