By Carol Ramos, The Pastry Chef's Baking
1-1/4 cups (6-1/4 ounces) all-purpose flour 3/4 cup (2-1/4 ounces) Dutch-processed cocoa
1/4 teaspoon salt
8 ounces semisweet chocolate, chopped
12 ounces unsalted butter
4 large eggs
1-/12 cups (10-1/2 ounces) sugar
1 teaspoon vanilla extract
1 cup buttermilk
1/2 teaspoon baking soda
1. Adjust oven rack to middle position and heat oven to 325 degrees F.
2. Line a 13- x 9-inch baking pan with aluminum foil and spray lightly with nonstick cooking spray.
3. Sift together flour, cocoa and salt in medium bowl; set aside. Place chocolate and butter in the top half of a double boiler over barely simmering water and stir until melted together. Do not let boil.
4. Whisk together eggs, sugar and vanilla in medium bowl.
5. Whisk chocolate into egg mixture until combined. Combine buttermilk and baking soda; whisk into chocolate mixture, then whisk in dry ingredients until batter is smooth and glossy. Pour batter into prepared pan; bake until firm in center when lightly pressed and toothpick inserted in center comes out barely clean, about 35-40 minutes.
6.Let cool on wire rack until room temperature, at least 1 hour; serve, or ice with frosting if desired.
Creamy Milk Chocolate Frosting
1/2 cup heavy cream
1 tablespoon light or dark corn syrup
Pinch salt
10 ounces milk chocolate, chopped
1/2 cup (2 ounces) confectioners’ sugar
8 tablespoons unsalted butter, cut into 8 pieces and chilled
1. Combine cream, corn syrup, and salt in liquid measuring cup and microwave until simmering, about 1 minute, or bring to simmer in small saucepan over medium heat.
2. Melt chocolate in top half of double boiler. Add hot cream mixture, whisking constantly. Melted chocolate might seize at first but keep whisking and it'll smooth out.
3. Pour into food processor, add confectioners’ sugar and process to combine, about 30 seconds. With processor running, add butter 1 piece at a time; process until incorporated and smooth, about 20 seconds longer. Transfer frosting to medium bowl and let cool at room temperature, stirring frequently, until thick and spreadable, about 1 hour.
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