There’s something to be appreciated about a rich and fudgy slab of chocolate-y goodness that’s essentially frosting, barely held together with some flour.
By Amrita Rawat
- 11 tablespoons unsalted butter
- 1¼ cups (8.75 ounces) granulated sugar
- 1.25 ounces black cocoa powder
- 1.25 ounces unsweetened cocoa powder
- ½ tsp vanilla sea salt (or regular sea salt)
- 1 tsp vanilla butternut extract
- 2 large eggs
- ⅓ cup + 1 tbs (1.75 ounces) flour
- Preheat oven to 325 degrees F.
- Line the bottom of a 6-inch cake pan with parchment or foil, and spray/butter well.
- Melt the butter in a saucepan, and whisk in the cocoa and sugar until all combined (don't worry if it looks gritty, it's supposed to).
- Once hot, remove from heat and mix in the vanilla and one egg at a time, beating well after each addition with an electric beater or a wooden spoon, or a rubber spatula.
- Mix vigorously until the batter becomes glossy and shiny (the more you mix, the more of a lovely crust you will receive).
- Gently fold in the flour until combined, no more than 40 strokes.
- Spread the batter evenly in a pan.
- For a 6 inch pan, bake for 35-40 minutes.
- For a 8x8 pan, bake for 20-25 minutes.
- Check doneness by inserting a toothpick in the center--as long as no wet batter comes out it's done!