• Cooking Time:
  • Servings: 8
  • Preparation Time:



  • 8 oz Semi Sweet Chocolate
  • 12 tbsp unsalted butter
  • 1 1/4 cups all purpose flour
  • 3/4 cup Dutch Cocoa
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 4 eggs
  • 1 tsp vanilla
  • 1 1/2 cups granulated sugar
  • 1 cup buttermilk
  • 10 oz Milk Chocolate
  • 1/2 cup heavy cream
  • 1 tbsp corn syrup
  • 1/2 cup confectioner's sugar
  • 8 oz cold butter


  • Preheat Oven to 325°
  • Chop chocolate and put in microwave safe bowl with butter. Microwave on 50% for 1 to 2 minutes covered, then stir to melt and mix.
  • Mix flour, cocoa, salt and baking powder in a bowl.
  • In seperate bowl mix eggs, vanilla and add sugar and remix, then buttermilk and mix. Then add the melted chocolate and butter into the bowl and mix well.
  • Sift the flour, cocoa, etc. into the batter and stir together until mixed.
  • Grease a 9x13 nonstick cake pan. Pour batter into greased pan and bake at 325° for about 40 minutes. (toothpick comes out dry)
  • Cool in pan for 1 hour.
  • Coarsely chop milk chocolate in processor. Bring cream just to a simmer in microwave, add corn syrup and pour into processor while running until mixed.
  • Add confectioner's sugar and cold butter 1 Tbsp at a time until smooth. Put in a bowl and refrigerate 1 hour.
  • Invert cake to remove from pan (or leave in the pan if desired) and Ice the top of the cake before serving.

Categories: Cake  Chocolate  Dessert 

Author Credit: America's Test kitchen

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