I have the best husband ever! Last month, he baked me a chocolate cake from scratch for my birthday! He went through my shelves of cookbooks to pick out an approachable recipe. It was chocolatey, moist, rich, decadent and made with love.
Mississippi Mud Cake
adapted from Williams-Sonoma
2 cups unbleached, all-purpose flour
2 1/2 cups sugar
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter
1 1/2 cups milk
3/4 c unsweetened cocoa
2 large eggs, at room temperature
2 tsp vanilla extract
1. Position a rack in the middle of an oven. Preheat oven to 350 degrees. Prepare two 9-inch round cake pans with butter and a dusting of cocoa powder.
2. Sift the flour into a bowl. Add sugar, baking soda, and salt. Stir to combine.
3. In a saucepan over medium-high heat, combine butter, milk and cocoa. Bring to a boil, whisking frequently until the butter melts. Add the cocoa mixture to the flour mixture. Whisk until combined.
4. Add the eggs and vanilla extract. Whisk until well blended.
5. Pour the batter into the prepared pans.
6. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
7. Transfer to a rack and let cool completely.
8. Turn the cake onto a platter or cake dome. Top with bittersweet chocolate glaze. If desired, top with second layer of cake, and cover with remaining bittersweet chocolate glaze.
Bittersweet Chocolate Glaze
6 tbsp heavy cream
6 tbsp corn syrup
8oz bittersweet chocolate, chopped
1. In a medium sauce pan over medium heat, combine the heavy cream and corn syrup. Bring to a simmer, then reduce to a low heat. Add the chocolate and whisk until smooth, about 1 minute.
2. Remove from heat and let stand until lukewarm, about 10 minutes. The glaze should have thickened, but still pourable.