This is just sinfully delicious. Rich, dark, moist chocolate cake is topped with a thick chocolate glaze. It’s a chocolate lover’s dream! A little vanilla ice cream over this would just put it over the top if you’re feeling wild and crazy.
1 4-oz semisweet chocolate baking bar, cut into pieces
1 stick unsalted butter
½ cup dark cocoa powder
1 cup sugar
¼ tsp. salt
1 tsp. vanilla extract
1 cups semisweet chocolate chips
1/2 cup heavy cream
½ tsp. vanilla
Step 1: Preheat the oven to 375 degrees. Grease a 9 inch cake pan and cut a piece of parchment paper to fit in the bottom of the pan. Lay the parchment in the pan.
Step 2: In a saucepan, melt the butter over low heat, then stir in the chocolate pieces. Continuously stir until melted, then remove from heat.
Step 3: In a medium size bowl, mix the cocoa powder, sugar, and salt. Stir in the butter/chocolate mixture, eggs, and the vanilla. Once fully combined (but not overmixed), pour into a greased 9 inch cake pan. Bake at 375 for 22-25 minutes. Let cool 5 minutes, then loosen the sides with a knife and invert onto a pie plate. Peel off the parchment paper.
Step 4: Make the glaze! Melt the semisweet chocolate chips and the heavy cream over low heat, stirring constantly, until the chocolate is melted. Remove from heat and stir in the vanilla extract.
Step 5: Poor the glaze over the cake. Let cool before serving.