Ingredients

2/3 cup Dark Cocoa Candy Melts Candy

2/3 cup Dark Cocoa Candy Melts Candy
1/2 cup (1 stick) butter
1/3 cup sugar
2 full eggs
1 egg yolk
1/2 teaspoon vanilla extract

1/2 teaspoon vanilla extract
1/4 cup all-purpose flour
2 tablespoons cocoa powder
1/8 teaspoon salt
Confectioners' sugar (powdered sugar) (optional)
Raspberries (optional)
Whipped cream (optional)
Vanilla ice cream (optional)

Tools
6 in. round cake pan

6 in. round cake pan
Vegetable pan spray

Vegetable pan spray
1 medium bowl
Whisk
Cooling grid or wire rack

Cooling grid or wire rack
Serving plate

Instructions

Click to mark complete

- Preheat the oven to 425°F. Prepare 6 in. round cake pan with vegetable pan spray.
- Add Dark Cocoa Candy Melts Candy and butter into a medium microwave-safe bowl.
- Melt the Candy Melts Candy and butter by placing the combined mixture in the microwave and microwaving on half (50%) power for 1 minute. Remove and stir thoroughly. Then microwave in 15 to 30 second intervals, stirring between each, until you've completely melted the butter and candy together.
- Whisk the sugar, eggs, egg yolk and vanilla extract into the Candy Melts candy-butter mixture until all the ingredients are thoroughly blended.
- Whisk in the flour, cocoa powder and the salt. Pour the batter into the prepared pan.
- Place the pan in the oven and bake the batter for 17-19 minutes or until the edges of the cake are firm but the center is still soft.
- Take the cake out of the oven and let it cool in the pan on a cooling grid or wire rack for 2 minutes.
- Remove the cake from the pan and place it on a serving plate. Let it cool for another 5 minutes before adding any optional toppings and then serve.

Notes

Melting Candy Melts Candy in the microwave:

If there are still small pieces of candy that haven't melted, let candy sit for about a minute. This prevents overheating and keeps your candy nice and smooth. If candy becomes too thick, add 1 1/2 teaspoons of vegetable shortening per 10 oz. of candy; 2 teaspoons per 12 oz.

How To

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