Bittersweet Chocolate Cake

Introduction

You bake this batter in two 8-inch pans, then cover it with a cooked bittersweet chocolate frosting that sets with a soft, fudgy finish. The cake itself is straightforward—flour, milk, egg, and a small amount of butter—so the frosting carries most of the chocolate flavor. It works well as a simple layer cake for a weekend bake or a dessert you can make ahead for the next day.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 8

Ingredients

Cake

• 1 tbsp butter
• 1 cup granulated sugar
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• 1 pinch salt
• ¾ cup milk
• 1 egg

Frosting

• ¾ cup granulated sugar
• 3 oz bittersweet chocolate, melted
• ¾ cup milk

Instructions

Cake

1. Cream together the butter, sugar, baking powder, salt, and flour
2. Add the milk.
3. Beat the egg and fold in.
4. Divide batter between 2 greased and parchment-lined 8-inch (20 cm) round cake pans.
5. Bake about 20-25 minutes at about 350°F (175°C).
6. Cool completely before frosting.

Frosting

1. Combine all frosting ingredients in a saucepan.
2. Heat over medium heat, stirring to dissolve everything.
3. Cook to the soft ball stage.
4. Cool slightly, and spread at once over the cake.

Variations

• Swap the bittersweet chocolate for semisweet chocolate in the frosting if you want a sweeter finish and a less sharp chocolate flavor.
• Replace the milk in the cake with buttermilk for a slightly tangier flavor and a tighter, softer crumb.
• Add 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor) to the frosting for a rounder flavor that softens the edge of the bittersweet chocolate.
• Bake the batter as cupcakes instead of two layers if you want easier portioning; you will get more frosting on each serving and a slightly quicker bake.

Tips for Success

• Line the 8-inch pans with parchment even if you grease them; this cake is thin enough that sticking can tear the layers.
• When you cream the butter, sugar, baking powder, salt, and flour, work until there are no visible butter lumps so the batter bakes evenly.
• Cool the cake layers completely before frosting or the cooked frosting will slide instead of setting on top.
• Use a thermometer for the frosting if you have one; soft ball stage is about 235°F to 240°F.
• Spread the frosting as soon as it has cooled slightly, because it thickens quickly once it starts to set.

Storage and Reheating

Store the frosted cake in an airtight container or covered cake carrier in the fridge for up to 4 days. If you want to freeze it, wrap individual slices or unfrosted layers tightly in plastic wrap and then foil, and freeze for up to 2 months.

For serving, the best approach is to let the cake sit at room temperature for 20 to 30 minutes so the crumb softens and the frosting loses its chill. If you want a warmer slice, microwave it for 10 to 15 seconds; any longer can make the frosting overly soft.

FAQ

How do you know when the frosting reaches soft ball stage?

Use a thermometer and cook it to 235°F to 240°F. If you do not have one, drop a little into cold water; it should form a soft, flexible ball.

Can you make the cake layers ahead of time?

Yes. Bake and cool the layers, then wrap them well and keep them at room temperature for 1 day or freeze them for longer storage before frosting.

Can you use semisweet chocolate instead of bittersweet?

Yes, and the frosting will taste sweeter and slightly less intense. The texture should stay about the same.

Can you make this dairy-free?

You can replace the butter with plant butter and the milk with an unsweetened dairy-free milk. The cake will still work, but the frosting may set a little softer depending on the milk you use.