Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
- In a microwave-safe bowl, melt the chopped semi-sweet chocolate and butter together in 30-second intervals, stirring until smooth.
- In a large bowl, whisk together the granulated sugar, brown sugar, and the melted butter/chocolate mixture. Whisk in the eggs one at a time, then the vanilla extract. Beat for one minute until glossy.
- In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt.
- Gently fold the dry ingredients into the wet ingredients with a spatula until just combined. Do not overmix.
- Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the cake cool in the pan on a wire rack for at least 20-30 minutes before slicing and serving.
Notes
Do Not Overbake: For the fudgiest texture, pull the cake from the oven when it still seems slightly underdone in the center.
Let It Cool: Allowing the cake to cool completely is crucial for it to set properly, ensuring clean cuts and a perfect texture.
Let It Cool: Allowing the cake to cool completely is crucial for it to set properly, ensuring clean cuts and a perfect texture.