Rich Chocolate Cake with Chocolate Glaze

         Hi, my name is Katie, and I'm a chocoholic.  Okay, not really, but this cake recipe might just turn you into one.  Sure, the boxed cake mixes are super convenient, but they just can't compete with the chocolate intensity of this cake recipe!  The cake and the glaze are from the cookbook Baking Illustrated; and the results were good enough to share.  Take a look:

Ingredients for the Glaze: 

• 1/2 cup heavy cream
• 2 tbsp light corn syrup
• 4 oz semi sweet chocolate, chopped
• 1/2 tsp vanilla extract

Ingredients for the Cake:

• 3/4 cup cocoa powder (2.25 oz)
• 1 and 1/4 cup unbleached all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 8 oz semisweet chocolate, chopped
• 12 tbsp butter 
• 4 large eggs
• 1 and 1/2 cups sugar
• 1 tsp vanilla extract
• 1 cup buttermilk

          Before you start, I recommend letting the eggs and buttermilk sit at room temperature for about 30 minutes; it helps incorporate the batter ingredients more easily.  

1. Adjust an oven rack to the middle position and preheat oven to 325 degrees F.  Grease the bottom and sides of a 9x13 inch baking pan.

2. Sift together the cocoa, flour, baking soda, and salt in a medium bowl; set aside.  Using a microwave, heat the chocolate and butter in a microwaveable bowl (or measuring cup) for 2 -3 minutes on half power, stirring occasionally.  If the chocolate is not melted and smooth, microwave for longer.  Let cool slightly.  Whisk the eggs, sugar, and vanilla in a large bowl; whisk in the buttermilk.  

3. Whisk the chocolate mixture into the egg mixture until combined.  Whisk in the dry ingredients until the batter is smooth and glossy.  Pour the batter into the prepared pan and spread evenly.  Bake until firm in the center when lightly pressed and a toothpick comes out clean (35 - 40 minutes).  Cool on a wire rack and start making the glaze.  

4.  For the glaze:  heat the cream and corn syrup in a small saucepan and bring to a simmer over medium heat.  Remove from the heat and add the chocolate; cover and let stand for 8 minutes.  Stir the chocolate into the cream.  If the chocolate has not completely melted, return the pan to low heat, stirring constantly until melted.  Add the vanilla and gently stir it in.  Let the glaze cool for a couple minutes, then pour directly onto the warm cake, spreading the glaze to the corners if necessary.  

5. Allow the cake to cool completely before serving, 1 - 2 hours.  Alternatively, you may refrigerate the cake after it has cooled and the cake is much easier to cut and serve.  Enjoy!