Ingredients
1stickunsalted butter,plus 2 tbsp more
5ozmilk chocolate,chopped
3tbspcake flour
⅓cupall-purpose flour
½cupunsweetened cocoa powder
½tspsalt
2largeeggs
¾cupsugar
½tsppure vanilla extract
vanilla ice cream,for serving
Preparation
Preheat oven to 350 degrees F. Butter and flour 8 cups in a standard-size muffin pan.
In a small saucepan, melt butter. Add ⅕ milk chocolate and whisk until melted. Let cool slightly.
In a small bowl, whisk cake flour with all-purpose flour, unsweetened cocoa powder, and salt. In a large bowl, using a handheld electric mixer, beat eggs with sugar at medium speed for about 5 minutes until pale and thick.
Beat in vanilla extract. Beat in melted chocolate mixture and dry ingredients in 3 additions, scraping down bowl occasionally with a spatula. Stir in remaining chopped chocolate.
Spoon cake batter into prepared muffin cups and bake for about 22 minutes until cakes are risen and springy. Let cakes cool in muffin pan for 15 minutes, then turn out onto a wire rack and let cool 15 minutes longer.
Serve cakes warm, with ice cream.
