2 ounces unsweetened chocolate, melted and cooled 1 1/2 cups powdered sugar, sifted 1/2 cup unsalted butter, at room temperature Pinch of fine sea salt (optional) 1 tablespoons cream or whole milk 1/2 teaspoon vanilla extract
Directions:
Place frosting ingredients in a food processor and run machine to to mix.
Scrape down bowl then process for another 1 to 2 minutes (updated based on feedback) just until smooth and somewhat fluffed.
Scoop the frosting onto the cooled chocolate cake and swirl it around.
Yield: 1 generously frosted 8×8-inch cake, which we cut into 16 small squares. Could also yield: 1 generously frosted 8-inch or 9-inch round cake, 12 very generously frosted cupcakes, or it could be doubled and baked in a 9×13-inch pan. Could also be scaled and stacked as a birthday cake.
Cake 6 tablespoons unsalted butter, at room temperature 3/4 cup brown sugar 2 tablespoons sugar 1 large egg 1 large egg yolk 3/4 cup buttermilk 1 teaspoon vanilla extract 1/2 cup Dutch cocoa powder 1 cup all-purpose flour 1/4 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon table or fine sea salt
Frosting 2 ounces unsweetened chocolate, melted and cooled 1 1/2 cups powdered sugar, sifted 1/2 cup unsalted butter, at room temperature Pinch of fine sea salt (optional) 1 tablespoons cream or whole milk 1/2 teaspoon vanilla extract
Make the cake:
Heat oven to 350°F (175°c).
Line the bottom of an 8-inch square cake pan with parchment paper, and either butter the parchment and exposed sides of the pan, or spray the interior with a nonstick spray.
In a large bowl, use a hand or stand mixer to beat the butter and sugars until fluffy; scrape down bowl.
Add the egg, yolk and vanilla and beat until combined, then the buttermilk and mix again.
Scrape the bowl down well and don’t worry if the batter looks uneven.
Place your flour, cocoa, baking soda, baking powder and salt in a sifter and shake it over the batter bowl.
Stir on low until just combined; scrape down bowl a final time.
Scoop batter into prepared pan and smooth flat.
Bake for 30-40 minutes (for me usually closer to 40), until a toothpick inserted into the center comes out clean.
Let cool for 5 to 10 minutes in cake pan on cooling rack, then flip out onto rack or serving plate to completely finish cooling before frosting.
Make the frosting:
Place frosting ingredients in a food processor and run machine to to mix.
Scrape down bowl then process for another 1 to 2 minutes just until smooth and somewhat fluffed - don't overbeat, it will soupify!
Scoop the frosting onto the cooled chocolate cake and swirl it around.
Finish with rainbow sprinkles
Cake keeps at room temperature for a day or two, or in the fridge up to a week, or so I’ve heard but never tested out.
I mostly maintain this blog as a space for me to keep a virtual recipe box, but I like to think that a few of these recipes are worth sharing. If you ever cook one and have feedback, please let me know!
