Decadent Chocolate Cake Glaze (Print Version)
# Ingredients:
→ Cake
01 -
240 ml warm water
02 -
1 teaspoon white vinegar or apple cider vinegar
03 -
1 teaspoon vanilla extract
04 -
120 ml vegetable oil
05 -
0.5 teaspoon salt
06 -
1 teaspoon baking soda
07 -
30 g unsweetened cocoa powder
08 -
200 g granulated sugar
09 -
125 g all-purpose flour
→ Chocolate Glaze
10 -
1 tablespoon unsalted butter
11 -
90 g semi-sweet chocolate chips
12 -
120 ml heavy cream
# Instructions:
01 -
Once the cake cools, pour the warm chocolate glaze all over and use a spatula to smooth it out. Wait 10 or 15 minutes for the glaze on top to set, then you’re good to slice and enjoy.
02 -
Grab a tiny pot and gently heat the cream on medium, stopping just as it’s about to bubble. Take it off the heat, toss in the chocolate chips and butter, and stir until it’s smooth as can be and shiny.
03 -
Carefully pour the batter into your pan and spread it out so it’s nice and even. Pop it in the oven for 30 to 35 minutes. If a toothpick comes out clean from the middle, you’re all set. Let it rest in the pan for about 10 minutes before moving onto a rack to cool off completely.
04 -
Push the dry stuff toward the sides of your bowl to make space in the middle. Pour in the warm water, oil, vanilla, and vinegar, then whisk everything together until you get a smooth batter without any lumps.
05 -
Dump flour, sugar, cocoa, baking soda, and salt into your biggest bowl. Whisk until it all looks blended and there are no big pockets of one thing.
06 -
Crank your oven up to 175°C. Line a 20×20 cm pan with parchment so cake doesn’t stick and hit it with a little grease too.
# Notes:
01 -
Want to make it fancier? Sprinkle on some cocoa, chocolate curls, or colorful baking sprinkles.
02 -
You can skip the glaze and just dollop on whipped cream. Or scoop some ice cream over each square for a low-effort treat.
03 -
Seal it up and leave it at room temp for up to 3 days, or stash it in the fridge for as long as 5 days.