Divinely Decadent Chocolate Cake
Submitted by jettababe
A single-layer fudgy chocolate cake with dark corn syrup, pecans, and a shiny chocolate chip glaze. Brownie-dense and intensely chocolatey, this is the kind of cake you slice thin and savor slowly.
YIELD
1 cakePREP
20 minCOOK
40 minREADY
60 minIf a brownie and a chocolate torte had a love child, this would be it.
Dark corn syrup and butter boil together, melt into a cup of semi-sweet chocolate chips, and then get enriched with eggs, sugar, vanilla, and flour to form a thick, almost mousse-like batter studded with chopped pecans.
One layer. One pan. Thirty minutes in the oven.
The glossy chocolate glaze poured over the top seals the deal with a mirror-like finish, and a crown of whole pecans makes it look like it came from a patisserie.
Kitchen Tips
- This is a dense, rich cake, so slice it into thin wedges; a little goes a long way
- Cool the cake completely before glazing or the chocolate will slide right off instead of setting up smooth
- Stir the glaze over low heat and pull it off the moment everything melts; overcooking makes it grainy
- Serve at room temperature for the fudgiest, most melt-on-your-tongue texture
Ingredients
Directions
In a large saucepan, bring corn syrup and butter to a boil, stirring.
Remove from heat.
Add chocolate, stir until melted. Stir in sugar, eggs, and vanilla.
Blend in flour and nuts.
Grease and flour a 9-inch layer cake pan.
Pour mixture into the pan.
Bake at 350℉ (180℃) for 30 minutes or until cake tester inserted in center comes out clean.
Cool in pan 10 minutes. Remove. Cool completely on rack.
To prepare glaze, stir together the chocolate, butter and syrup over low heat in a saucepan.
Remove from heat. Stir in the cream or milk.
Pour glaze over the cooled cake.
Let stand one hour.
Garnish with whole pecans or walnuts.
Cut into wedges to serve.
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