Egg-Free Chocolate Cake with Silky Chocolate Glaze

Directions

1. 1

   Preheat oven to 350 °F (180 °C). Grease and flour a bundt pan thoroughly.

2. 2

   Pour the oil and milk into a blender and pulse briefly to combine.

3. 3

   Add the flour, sugar, and cocoa powder. Drop in the baking powder last. Blend until the batter is completely smooth — use a spatula to scrape down the sides if needed.

4. 4

   Pour the batter into the prepared pan and bake for 25–30 minutes. Test doneness by inserting a toothpick into the thickest part — it should come out clean.

5. 5

   Let the cake cool completely in the pan before unmolding onto a wire rack.

6. 6

   Make the glaze: melt butter in a saucepan over medium heat, then stir in the cocoa powder, sugar, and condensed milk.

7. 7

   In a small bowl, whisk the cornstarch with 3–4 tablespoons of cold milk until fully dissolved, then pour it into the hot saucepan while stirring continuously to prevent lumps.

8. 8

   Add milk a little at a time, stirring over low heat, until the glaze is smooth, thick, and pourable. Remove from heat.

9. 9

   Transfer the cooled cake to a serving plate and pour the warm glaze over the top, letting it drip naturally down the sides. Allow to set for a few minutes before slicing.