Sometimes you are in the supermarket, strolling along the aisles, when you come across the baking section and you look at those 8. oz bars of baking chocolate stacked up high and you think, how can I buy a dozen of these without looking like some sort of chocolate fiend? Well the answer lies within this cake.
I seriously cannot live without chocolate, and I am sure that I am not alone. I used to think milk chocolate was the best thing an eleven-year-old kid could ask for until I realized dark chocolate existed.
And after that I never had a single piece of milk chocolate again. I really don’t know why but whenever I would try it in a normal candy bar it just didn’t taste good, it didn’t really even taste like chocolate to me.
So this cake is a celebration for my love of dark chocolate. I mean I could literally drink this batter. All that ridiculous amount of butter and chocolate mixed harmoniously together could make a chocolate-lover cry.
Oh my, this cake looks gorgeous once it is out of the bundt cake pan. I am absolutely in love with this design, whoever made it is a pure genius.
Whenever I take it out of the bundt pan (which if I do successfully I feel like I deserve an applause), for a slight moment I am elated from the beautiful cake I just created. And then it goes away because I just want to get the frosting on it already and eat the damn thing.
This cake is probably going to feed me for the next five days. Is that really terrible? A brownie cake diet? I’m sure this is not entirely unheard of. At this point I am not sure what to else eat.
The cake’s sitting on my kitchen counter, just simply looking FAA-bulous, and since my roommate AND my sister who are currently residing in my apartment are BOTH gluten-free, I just don’t know what else to do. It needs to be eaten people, don’t judge!
Dark Chocolate Brownie Cake with Salted Caramel Glaze
Adapted from Joy the Baker. Makes one 10″ bundt cake
For the cake:
1½ cups (3 sticks) unsalted butter
12 ounces 60% dark chocolate, coarsely chopped
1½ cups packed light brown sugar
3 teaspoons pure vanilla extract
6 large eggs
1½ cups all-purpose flour
¾ teaspoon salt
½ teaspoon baking powder
For the glaze:
5 tablespoons unsalted butter
½ cup packed light brown sugar
1/3 cup heavy cream
¼ teaspoon salt
1 cup powdered sugar
Pinch of coarse salt
Put a rack in the center of the oven and preheat the oven to 350ºF. Generously butter a bundt pan and set aside.
Put the butter and chocolate in a heat-proof bowl and put the bowl over a saucepan of simmering water, making sure that the bottom of the bowl does not touch the simmering water. Stir until the butter and chocolate melt. Whisk in the brown sugar and vanilla. Let cool slightly
Once the chocolate mixture has cooled a bit, whisk in the eggs, one at a time, until thoroughly combined. Whisk in the flour, salt, and baking powder. Spoon batter into prepared pan.
Bake for 45-50 minutes, or until a skewer inserted into the cake come out crumby and moist. Make sure not to over bake. For some ovens it might be only 40 minutes. Once cake is removed from the oven, allow it rest to in the pan for 20 minutes before inverting onto a wire rack to cool completely.
While the cake cools, make the glaze. In a medium saucepan set over medium heat, combine the butter, cream, vanilla, brown sugar, and salt. Cook, stirring occasionally, until the sugar melts and the mixture begins to simmer, about 4 minutes.
Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Add 1 cups of the confectioners’ sugar and beat on medium-low speed until thick and fluffy, 4 to 6 minutes. Add another ½ cup confectioners’ sugar depending on the consistency you’d like.
Using a spoon, drizzle the glaze over the cake while placed on a wire rack over a baking sheet to catch all the drippings. Sprinkle coarse salt over the top of the cake.
Cake will last, covered in the refrigerator, for up to 3 days.