Active Time

　　25 min

　　Total Time

　　2 1/4 hr (includes cooling)

　　Alone, this cake is moist, tender, and elegant, the chocolate echoed by the glossy glaze. But let's put our cards on the table: The exuberant confetti of colorful sprinkles is what makes you want to dive right in. They're just so much fun. Indeed, this cake turns any meal into an occasion with a capital "o."

　　

Ingredients

Makes1 (9-inch) cake

　　

For cake:

1 cup all-purpose flour

　　1/3 cup unsweetened Dutch-process cocoa powder

　　1 teaspoon baking soda

　　1/2 teaspoon baking powder

　　1/4 teaspoon salt

　　1 stick unsalted butter, softened

　　1 cup packed light brown sugar

　　2 large eggs at room temperature 30 minutes

　　1 teaspoon pure vanilla extract

　　1 cup whole milk

　　

For glaze:

1/4 cup heavy cream

　　3 1/2 oz bittersweet chocolate (not more than 60% cacao if marked), finely chopped

　　2 teaspoons light corn syrup

　　Colorful confectionary sprinkles and/or nonpareils

　　

Equipment:

a 9- by 2-inch round cake pan

　　

Make cake:

Step 1

Preheat oven to 350°F with rack in middle. Butter bottom and side of pan, then line bottom with a round of parchment.

　　

Step 2

Sift together flour, cocoa powder, baking soda, baking powder, and salt into a bowl.

　　

Step 3

Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to medium-low and add flour mixture and milk alternately in batches, beginning and ending with flour mixture (batter will appear curdled).

　　

Step 4

Transfer batter to cake pan and smooth top. Bake until cake begins to pull away from side of pan and a wooden pick inserted into center comes out clean, 35 to 40 minutes. Cool cake in pan 5 minutes, then invert onto a rack and cool completely, about 1 hour.

　　

Make glaze while cake cools:

Step 5

Bring cream to a simmer in a small heavy saucepan over medium heat, then pour over chocolate in a bowl and let stand 1 minute. Gently whisk until smooth, then stir in corn syrup. Cool completely, gently stirring occasionally, about 30 minutes (glaze will thicken).

　　

Step 6

Carefully peel off parchment from cake. Pour glaze onto center of cake and spread to edges with a spatula. Decorate with sprinkles and/or nonpareils.

　　Cooks' note:

　　Cake can be made 2 days ahead and kept at room temperature (glaze will not remain shiny).