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To prepare cake: Preheat oven to 350°F. Grease and lightly flour one 3-inch-, one 5-inch- and one 7-inch-round cake pan. (Or grease and lightly flour an 8-inch-square baking pan.) Set aside. Stir together flour, baking soda and cloves in a small bowl; set aside.
Beat 3 tablespoons butter in a medium bowl with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until well mixed. Beat in egg until fluffy. Beat in 1/2 cup molasses on low speed. Alternately add flour mixture and milk to beaten mixture, beating on low speed after each addition just until combined. Pour 1/3 cup of the batter into the 3-inch pan, 1 cup of the batter into the 5-inch pan and the remaining batter into the 7-inch pan. (Or spread all of the batter into the 8-inch pan.)
Bake for 20 to 30 minutes (30 to 35 minutes for square pan) or until a toothpick inserted near the center comes out clean. (Baked cakes may dip slightly in center.) Cool in pan(s) on wire rack(s) for 10 minutes. Remove from pan(s); cool completely on rack.
To prepare glaze: In a small saucepan, melt together chocolate and butter over low heat. Remove from heat; stir in confectioners’ sugar, sorghum (or molasses) and vanilla. Gradually add 1 to 2 tablespoons hot water, beating with a wire whisk until glaze is smooth and of thin spreading consistency.
To assemble the three-layer cake, place the 7-inch layer, top-side down, on a serving plate. Spoon about one-third of the glaze over this layer, allowing it to flow down the side. Top with the 5-inch layer, top-side down, spooning another one-third of the glaze over the stacked layers. Top with the 3-inch layer, top-side down, spooning the remaining glaze over all. (Spoon all of the glaze over a square cake.)