The sugar supply went down by 1/2 lb last week and all the chocolate we had in the house is now all gone.
The result? This gorgeously moist cake. I think a cake like this is the only dessert my family can’t get enough of – soft, squishy, chocolate-y, and not too sweet. Ideally for my brother, it wouldn’t have any frosting, be vanilla (he’s the black sheep of the family – get it? get it? hahhahahaaaaa no? ok…), and have a TON of sprinkles on it. He seemed pretty ok with this too though because the frosting tasted like brownie batter and WHO DOESN’T LIKE BROWNIE BATTER?!
Pro tip: If you add baking soda to anything, it will taste like batter.
Mashed bananas + baking soda = banana cake batter
Vanilla frosting + baking soda = cake batter
Chocolate frosting + baking soda = brownie batter
Obviously, the last one is the best (don’t try to argue this with me). Although I am well aware that it’s spring and spring screams for pastels and lemon zest, I’m still yearning for the caffeine and dark flavors of chocolate and brownies. I swear there will be some springiness coming soon though but I guess it’ll be summer then (?).
Ok anyways back to this cake. It’s basically like somebody put everything that is good in the world into a bowl, mixed it, poured it into a pan, and baked it for 30 minutes. Soft, squishy, intensely chocolate-y, I don’t think anyone could wish for anything else. Also IT HAS SPRINKLES.
Preheat the oven to 350 F and line an 8in square pan with parchment.
Whisk the butter and brown sugar together well. Add the eggs, cocoa powder, and vanilla, stirring thoroughly after each addition. Add the milk, flour, and baking soda all at once. There will be a few lumps.
Pour into the prepared pan and bake for about 30 minutes, or until a toothpick comes out clean.
Let cool for at least 30 min in the refrigerator before decorating.
Beat the butter until light, about 2 minutes. Add the powdered sugar and beat for about 5 minutes. Add the melted chocolate and beat until homogeneous. Little by little, add in the milk until it's the desired consistency. You want enough that the milk "melts" the powdered sugar so the frosting isn't floury, but not too much that you end up with soup.
Throw in the salt and baking soda and beat for another 5 minutes.
Roughly swirl the frosting over the cooled cake and sprinkle on a generous amount of sprinkles.