Ingredients

The following ingredients have 7 Servings
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder (not Dutch process plus some for sprinkling)
  • 3/4 tsp. kosher salt
  • 1 1/4 tsp. baking soda
  • 2 sticks unsalted butter (softened)
  • 1 1/2 cups dark brown sugar (packed)
  • 2 large eggs (room temperature)
  • 1 tsp. vanilla extract
  • Frosting:
  • 2 large egg whites
  • 1/2 cup granulated sugar
  • 1/4 cup light corn syrup
  • 1 tsp. vanilla extract

Instruction

  • Preheat oven to 350 degrees. Spray an 8 inch square pan (2 inches deep) generously with non-stick cooking spray. (I used an 8 inch round cake pan, 2 inches deep. As you can see in the photo, it baked right to the top. Probably a 9 inch round cake pan would have been better.)
  • In a medium bowl, whisk together flour, cocoa powder, baking soda and salt.
  • In the bowl of a stand mixer combine butter and brown sugar. Beat until pale and fluffy.
  • Add eggs, one at a time, beating well in between. Add vanilla.
  • Add flour mixture and 1 1/3 cups water, starting with some of the flour mixture, then adding some water alternately. End with the flour mixture and mix just until combined. Do not over mix.
  • Pour batter into prepared cake pan. Smooth top and bake for 45-55 minutes until tester comes out clean. In the 8 inch round pan mine took 54 minutes.
  • Cool in pan on rack for one hour. Transfer to cake plate to frost.
  • Frosting:
  • Combine all ingredients with 2 Tbsp. water in a metal bowl over simmering water. Beat with a handheld mixer for 6-7 minutes, until thick and fluffy.
  • Remove from water and continue to beat for 1-2 more minutes until somewhat cooled.
  • Mound the frosting on top of the cake, then sprinkle with cocoa powder.
  • The egg whites are not fully cooked, so you can substitute pasteurized or reconstituted dried egg whites.
  • I followed the recipe and made the cake the night before because they said it would improve in flavor if made 1 day ahead. I then wrapped it in plastic wrap and kept it at room temperature. I then unwrapped it and frosted it the next day.