Cake With This Trick That Will: Fudgy

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch round or square cake pan and line the bottom with parchment paper.
2. Melt 113g unsalted butter in a saucepan over medium heat, whisking constantly until it foams and turns a deep amber color with a nutty aroma. Remove from heat immediately and cool slightly.
3. In a large bowl, combine the chocolate cake mix and 2.5g fine sea salt.
4. Add the browned butter, milk, vanilla extract, 3 eggs, and 1 egg yolk to the dry ingredients.
5. Using an electric mixer on medium-high, whip the batter for 3 minutes until smooth, glossy, and slightly increased in volume.
6. Pour the batter into the prepared pan and bake for 45–50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
7. Prepare the glaze by placing 115g semi-sweet chocolate chips in a heat-proof bowl. Heat 80ml heavy cream in a saucepan until it just begins to simmer.
8. Pour the hot cream over the chocolate and let sit for 2 minutes, then whisk until velvety and smooth.
9. Stir in 14g room temperature butter and 0.5g salt until the glaze is reflective and smooth.
10. Drizzle the chocolate glaze generously over the cooled cake.