Glazed Chocolate Cake with Sprinkles
A rich, moist chocolate cake topped with a glossy chocolate glaze and festive sprinkles. Made with Dutch-process cocoa powder and brown sugar for deep flavor, this classic cake is perfect for celebrations.
Ingredients
- •1 cup all-purpose flour
- •⅓ cup unsweetened Dutch-process cocoa powder
- •1 teaspoon baking soda
- •½ teaspoon baking powder
- •¼ teaspoon salt
- •1 stick unsalted butter
- •1 cup packed light brown sugar
- •2 large eggs
- •1 teaspoon pure vanilla extract
- •1 cup whole milk
- •¼ cup heavy cream
- •3½ oz bittersweet chocolate
- •2 teaspoons light corn syrup
- •¼ cup sprinkles
- •1 piece round cake pan
Cooking Instructions
- 1.
Preheat oven to 350°F with rack in middle. Butter bottom and side of pan, then line bottom with a round of parchment.
10 min
- 2.
Sift together flour, cocoa powder, baking soda, baking powder, and salt into a bowl.
5 min
- 3.
Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to medium-low and add flour mixture and milk alternately in batches, beginning and ending with flour mixture (batter will appear curdled).
10 min
- 4.
Transfer batter to cake pan and smooth top. Bake until cake begins to pull away from side of pan and a wooden pick inserted into center comes out clean, 35 to 40 minutes. Cool cake in pan 5 minutes, then invert onto a rack and cool completely, about 1 hour.
100 min
- 5.
Bring cream to a simmer in a small heavy saucepan over medium heat, then pour over chocolate in a bowl and let stand 1 minute. Gently whisk until smooth, then stir in corn syrup. Cool completely, gently stirring occasionally, about 30 minutes (glaze will thicken).
35 min
- 6.
Carefully peel off parchment from cake. Pour glaze onto center of cake and spread to edges with a spatula. Decorate with sprinkles and/or nonpareils.
10 min
