Chocolate Cake for Two

One thin layer of chocolate cake becomes a decadent dessert for two in this easy recipe. Serve with a small scoop of vanilla ice cream for[ a creamy and delicious slice of layer cake.]

Total Time:
2 hr 35 min
Prep:
25 min
Inactive:
1 hr 50 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Cake:
  • Cooking spray
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon kosher salt
  • 1/3 cup buttermilk
  • 1 large egg, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/3 cup hot water
  • Frosting:
  • 10 tablespoons unsalted butter
  • 6 tablespoons unsweetened cocoa powder
  • 4 tablespoons confectioners' sugar
  • Pinch fine salt
  • 2 tablespoons light corn syrup
  • 1/4 teaspoon pure vanilla extract
  • 3 ounces semisweet chocolate, melted
Directions
  • For the cake: Preheat the oven to 350 degrees F. Line a 9-by-2-inch round cake pan with parchment paper, and spray with cooking spray.

  • Whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt in a medium bowl. Beat together the buttermilk, egg and vanilla in a measuring cup. Pour the wet ingredients into the dry, and beat with a wooden spoon until well combined, scraping the side and bottom of the bowl once or twice with a rubber spatula. Stir in the hot water until it is all absorbed and the batter is smooth (it will be thin).

  • Pour the batter into the prepared pan, and bake until the top is shiny, the cake is just beginning to pull away from the side of the pan and a toothpick inserted in the center comes out with a crumb or 2 attached, about 20 minutes. Let the cake cool in the pan on a cooling rack for 20 minutes. Turn the cake out of the pan, remove the parchment paper and let the cake completely cool on the rack, right-side up, about 1 hour. (The cake will be thin, but don't worry-it will magically be OK once it's stacked with frosting.)

  • For the frosting: Pulse the butter, cocoa powder, confectioners' sugar and salt in a food processor 10 times, stopping halfway through to scrape the bottom and side of the bowl with a rubber spatula. Add the corn syrup and vanilla, and pulse 5 times. Scrape the bottom and side of the bowl, drizzle in the chocolate and pulse 5 more times to combine. Transfer the frosting to a small bowl.

  • To assemble: Cut the cooled cake into 4 even quarters. Frost the top of each quarter with about 2 tablespoons of the frosting (an offset spatula helps spread the frosting evenly). Stack the frosted quarters directly on top of each other on a serving plate, resulting in a 4-layer wedge of cake with frosting between layers and on top. Frost all 3 sides of the cake with the remaining frosting until completely covered. Let sit for 30 minutes. Halve and serve.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.


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