Brown Sugar Chocolate Cake Draft

How I make it

Cake

1. With an electric mixer (or by hand), beat the butter and sugar until smooth, at least 3 minutes.

2. Add the corn syrup and beat until absorbed. Add the yolks one at a time, beating as you go.

3. In a separate bowl, whip the egg whites to stiff peaks. Gently fold them into the butter mixture.

4. In a bowl, mix the flour, cocoa, baking powder and salt. Add the dry ingredients to the wet mixture and stir gently until combined.

5. Add the sour cream and fold it in.

6. Melt the chocolate with the milk (over simmering water or in the microwave), stir until smooth and add the vanilla.

7. Gently stir the melted chocolate into the batter.

8. Line the bottom of the pan with parchment paper, grease with butter and dust with flour.

9. Pour in the batter, smooth it with a spatula and tap the pan lightly on the counter to level it and get rid of large air bubbles.

10. Bake at 350°F (180°C) just until the cake is set and a toothpick inserted in the center comes out clean, about 30 minutes.

11. Let cool, remove from the pan and cool completely, preferably on a rack.

Glaze

1. Melt the chocolate with the cream (in a saucepan, over simmering water or in the microwave).

2. Stir in the corn syrup until smooth and pour over the cake. Smooth with a spatula and let cool.

What I've learned

• Once the cake is cold, I can split it into two layers and fill it with cream or whipped cream, to taste.