Moist Chocolate Cake with Warm Chocolate Glaze
A deeply chocolatey, tender cake crowned with a pourable warm glaze that soaks right into every slice. It comes together in under an hour and serves a crowd without breaking the bank. The kind of dessert that always disappears first.
🛒 Ingredients
12 servings
- 3 large eggs
- 1½ cups (300 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1 cup (100 g) unsweetened cocoa powder
- ½ cup (120 ml) neutral oil (canola or sunflower)
- 1 tablespoon baking powder
- 1 pinch of salt
- 1 cup (250 ml) hot water
- 1 teaspoon pure vanilla extract
- Glaze: 1 tablespoon unsalted butter
- Glaze: 4 tablespoons whole milk
- Glaze: ½ cup (50 g) unsweetened cocoa powder
- Glaze: 1 cup (200 g) powdered sugar
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Directions
- 1
Preheat oven to 400 °F (200 °C). Grease and flour a 9-inch (24 cm) round cake pan.
- 2
In a large bowl, whisk eggs and sugar together until pale and slightly thickened, about 2 minutes. Stir in the oil, cocoa powder, and vanilla until smooth.
- 3
Alternately fold in the sifted flour and baking powder with the hot water, starting and ending with the flour mixture. Stir in the salt.
- 4
Pour the batter into the prepared pan and bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
- 5
Make the glaze: melt the butter in a small saucepan over low heat, add the milk, cocoa, and powdered sugar, and stir until glossy and smooth.
- 6
Unmold the hot cake onto a wire rack set over a rimmed baking sheet, then immediately pour the warm glaze over the top, letting it run down the sides.
- 7
Allow to cool for at least 10 minutes before slicing.
💡 Chef's Tip
Swap half the hot water for freshly brewed strong coffee to amplify the chocolate depth — you won't taste the coffee at all. Keeps well covered at room temperature for up to 3 days.
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