This is your all-purpose, everyday, no-reason, intensely chocolatey, take-a-sliver-every-time-you-pass-it chocolate cake. Moist and rich, the true secret ingredient here is the soy sauce in the frosting. FOR REAL. It adds just a little salty note that really pulls the cake together. I dare you not to love it at first bite. Just ask my editor.
There are a few simple ways to go about melting chocolate. Most often, I resort to the microwave—simply place finely chopped chocolate in a microwave-safe bowl and microwave it on high in 20-second increments, stirring between each one, until the chocolate is melted. Or you can use a bain marie (water bath): Fill a medium saucepan with water to a depth of 1 inch and bring to a simmer over high heat. Turn the heat down to medium-low and place the finely chopped chocolate in a heat-safe metal bowl set atop the pot. Stir the chocolate every 30 seconds to 1 minute until it is melted. (Be sure the bottom of the bowl doesn’t touch the simmering water, or the chocolate could scorch and turn pasty.)
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