Easy Blender Chocolate Cake with Creamy Cocoa Glaze

Directions

1. 1

   Preheat your oven to 350 °F (180 °C). Grease and flour a 9-inch (24 cm) round cake pan.

2. 2

   Add the eggs, sugar, and oil to the blender. Blend on medium speed for about 2 minutes until the mixture turns pale and smooth.

3. 3

   In a separate bowl, whisk together the flour and cocoa powder.

4. 4

   With the blender running on low speed, gradually add the flour-cocoa mixture until a smooth batter forms.

5. 5

   Pour in the hot water in a thin stream and blend for a few more seconds to fully incorporate.

6. 6

   Add the baking powder and blend on the lowest setting for about 10 seconds, just until combined — do not over-mix.

7. 7

   Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out nearly clean.

8. 8

   While the cake bakes, make the glaze: combine the condensed milk and 3 tablespoons of cocoa powder in a small saucepan over medium heat, stirring constantly until slightly thickened.

9. 9

   Remove from heat and stir in the heavy cream until silky and smooth.

10. 10

    While the cake is still warm, pour the glaze generously over the top. Scatter shredded coconut or chocolate sprinkles if desired. Allow to cool slightly before slicing.