Iced Chocolate Cake
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A rich cocoa cake with a smooth, pourable chocolate glaze. Coffee deepens the chocolate flavor, while buttermilk helps keep the cake tender.
- Time
- 60 minutes
- Cuisine
- American
Ingredients
Cake
- 5 g
- 90 g
- 55 g
- 155 g
- 4 g
- 150 g
Chocolate Glaze
- 30 g
- 2 g
Weights are estimates. Together, the ingredients weigh about 1.06 kg before cooking, which is about 130 g per serving.
Steps
Cake
Preheat the oven to 350°F (180 °C) (175°C (350 °F)). Grease and line a cake pan; the source does not specify a pan size.
In a mixing bowl, combine the flour, sugar, cocoa powder, and baking soda.
Add the eggs, neutral oil, buttermilk, and 1 teaspoon vanilla. Mix until combined.
Dissolve the coffee in the hot water.
Mix the dissolved coffee and water into the batter.
Pour the batter into the prepared pan.
Bake for about 40 minutes, or until a skewer inserted in the cake comes out with moist crumbs.
Let the cake cool completely before icing.
Chocolate Glaze
Combine the melted butter, cocoa powder, icing sugar, ½ teaspoon vanilla, and a pinch of salt for the chocolate glaze.
Gradually add warm milk, 2–3 tablespoons in total, mixing until the glaze is smooth and pourable.
Pour the glaze over the cooled cake.
Notes
The source does not specify the cake-pan size or a cooling duration beyond cooling completely. Milk quantity for the glaze is given as a range of 2–3 tablespoons.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 358
- Protein
- 6 g
- Carbs
- 61 g
- Fat
- 13 g
- Fiber
- 4 g
Where the calories come from
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