Killer Chocolate Cake

Moist and rich, the true secret ingredient here is the soy sauce in the frosting.

Killer Chocolate Cake

By  Raquel Pelzel, Epicurious

This is your all-purpose, everyday, no-reason, intensely chocolatey, take-a-sliver-every-time-you-pass-it chocolate cake. Moist and rich, the true secret ingredient here is the soy sauce in the frosting. FOR REAL. It adds just a little salty note that really pulls the cake together. I dare you not to love it at first bite. Just ask my editor.


Makes one 9-by-13-inch frosted cake


For the cake:

  • 1 cup (2 sticks) plus 1 tablespoon unsalted butter, at room temperature
  • 2 1/3 cups all-purpose flour
  • 1/2 cup Dutch-process cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 3/4 cups buttermilk
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups light brown sugar
  • 3 large eggs
  • 8 ounces semisweet or bittersweet chocolate, finely chopped, and melted (see Note)

For the frosting:

  • 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
  • 1 cup confectioners’ sugar
  • 4 ounces bittersweet chocolate, finely chopped, melted, and cooled to room temperature (see Note)
  • 2 tablespoons soy sauce
  • 1 teaspoon pure vanilla extract


  • Preheat the oven to 350°F. Grease a 9-by-13-inch glass or metal cake pan with the 1 tablespoon of room temperature butter.
  • Whisk together the flour, cocoa, baking powder, baking soda, and salt in a large bowl. Combine the buttermilk and vanilla in a medium bowl or a 2-cup liquid measuring cup.
  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if using a handheld mixer), cream the 1 cup of butter and the brown sugar on low speed until creamy and well combined. Increase the speed to medium-high and beat until light and airy, about 2 minutes. Reduce the mixer speed to medium-low and add the eggs one at a time, mixing well between each addition and scraping down the side and bottom of the bowl as needed. Once all 3 eggs are added, beat for 1 minute on medium speed to get the mixture nice and fluffy.
  • Reduce the speed to medium-low and add the flour mixture alternately with the buttermilk mixture in three batches, starting with the flour. Add the melted chocolate and mix on medium speed until well incorporated, stopping the mixer to scrape down the side and bottom of the bowl as needed.
  • Use a rubber or offset spatula to scrape the batter into the prepared pan and even it out as much as possible. Bake until a cake tester inserted into the center of the cake comes out clean and the center of the cake resists light pressure, about 40 minutes. Remove from the oven and set aside to cool completely, at least 2 hours, before frosting.
  • Make the frosting: Put the butter in the bowl of a stand mixer fitted with the whisk attachment (or in a medium bowl, if using a handheld mixer). Beat on medium-high speed until smooth. Turn off the mixer and sift the confectioners’ sugar into the bowl and combine on low speed. Add the melted chocolate, soy sauce, and vanilla and beat on low speed until combined. Increase the mixer speed to medium-low and whip until glossy, 15 to 30 seconds.
  • Use an offset spatula or butter knife to spread the frosting on top of the cooled cake. Cut into squares and serve.


The cake will keep, loosely covered with plastic wrap in the refrigerator, for up to 3 days. Let it sit out at room temperature for 15 to 20 minutes before slicing and serving.


There are a few simple ways to go about melting chocolate. Most often, I resort to the microwave—simply place finely chopped chocolate in a microwave-safe bowl and microwave it on high in 20-second increments, stirring between each one, until the chocolate is melted. Or you can use a bain-marie (water bath): Fill a medium saucepan with water to a depth of 1 inch and bring to a simmer over high heat. Turn the heat down to medium-low and place the finely chopped chocolate in a heat-safe metal bowl set atop the pot. Stir the chocolate every 30 seconds to 1 minute until it is melted. (Be sure the bottom of the bowl doesn’t touch the simmering water, or the chocolate could scorch and turn pasty.)


Note: If you think this story need more information or correction, feel free to comment below your opinion and reaction.
Like & Follow to Stay Updated ...

|Featured Content_$type=three$c=3$l=0$m=0$s=hide$rm=0


4th of July,7,Accessories,24,Anniversary Cake,11,Baby Shower Cake,29,Banana Cakes,3,Birthday Cake,112,Blueberry Cake,18,Bread,23,Brownie,17,Bundt Cake,34,Butter Cake,55,Cake Decorating,115,Caramel Cake,8,Carrot Cake,28,Ceremonial Cake,9,Cheesecakes,279,Chiffon Cake,5,Chocolate Cake,436,Christmas Cake,39,Coconut Cake,26,Coffee Cake,16,Cookies,42,Cupcake,341,Doughnuts,4,Easter,1,Father's Day Cake,5,Featured,3,Features,63,Fruitcake,70,Graduation Cake,2,Halloween Cake,17,Ice cream Cake,28,Layer Cake,104,Lemon Cake,33,Mango Cake,3,Marshmallow,4,Mousse,3,Muffins,11,Mug Cake,14,Pancake,23,Panna Cotta,3,Pastry,7,Pie,49,Plum Cake,1,Poke Cake,10,Pound Cake,60,Protein Bars,2,Pudding,10,Pumpkin Cake,56,Recipe,1094,Sheet Cake,21,Special Cake,627,Sponge Cake,16,Strawberry Cake,26,Tarts,17,Thanksgiving Cake,16,Traditional Cake,4,Valentine's Day Cake,15,Vanilla Cake,20,Waffles,4,Wedding Cake,549,
Cake Magazine: Killer Chocolate Cake
Killer Chocolate Cake
Moist and rich, the true secret ingredient here is the soy sauce in the frosting.
Cake Magazine
Loaded All Posts Not found any posts VIEW ALL Read More Reply Cancel reply Delete By Home PAGES POSTS View All RECOMMENDED FOR YOU LABEL ARCHIVE SEARCH ALL POSTS Not found any post match with your request Back Home Sunday Monday Tuesday Wednesday Thursday Friday Saturday Sun Mon Tue Wed Thu Fri Sat January February March April May June July August September October November December Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec just now 1 minute ago $$1$$ minutes ago 1 hour ago $$1$$ hours ago Yesterday $$1$$ days ago $$1$$ weeks ago more than 5 weeks ago Followers Follow THIS PREMIUM CONTENT IS LOCKED STEP 1: Share. STEP 2: Click the link you shared to unlock Copy All Code Select All Code All codes were copied to your clipboard Can not copy the codes / texts, please press [CTRL]+[C] (or CMD+C with Mac) to copy