Chocolate cake with a chocolate glaze-frosting
The texture of the cake is fudgy but not dense. I hope that makes sense.
I’m calling the topping a glaze-frosting (glazting?) froze?), because it’s a middle thing between the two and i really love it.
Time: 1 hour total (20 to make the cake, 25-30 to bake it, and 5 to make the glaze-frosting)
Servings: 12 large pieces
It’s baked in a 20x30 cm baking dish, but you can totally use something smaller, just remember that it will affect the baking time. I would advise against baking it in anything larger, just because the cake might turn out too thin.
The cake and the topping is made with a regular whisk (not a mixer).
Ingredients for the cake
300 g sugar
75 g butter, melted
75 g oil
2 eggs
175 g flour
100 g cocoa powder
1 tsp baking soda
1 tsp instant coffee
1 tsp salt
250 g water (hot)
Ingredients for the glaze
200 g powdered sugar
25 g cocoa powder
50 g butter (cold)
1 tsp vanilla
A pinch of salt
4-5 tbsp water (hot)
Method
Preheat your oven to 160 C (320 F).
Combine the sugar, melted butter, oil and eggs in a large bowl. Whisk for about 30 seconds or until slightly lighter in color.
Add the flour, cocoa powder and baking soda and whisk as well as you can for a few seconds. This will be very thick and quite lumpy, but that is okay, just whisk as well as you can until just combined.
Now add the instant coffee, salt and the hot water, whisk until smooth. The hot water “blooms” the cocoa powder and leads to a more intense chocolate flavor.
Pour into a parchment lined baking dish (20x30 cm) and bake until a toothpick comes out clean or almost clean, should take about 25 - 30 minutes.
Let the cake cool.
Once cool, make the glaze-frosting by adding the powdered sugar, cocoa powder, the cold butter, vanilla and salt to a bowl. Now add about 3 tbsp hot water and whisk. Add more hot water as needed, 1 tbsp at a time, whisking in between each addition. The texture should be somewhere between an American frosting and a regular glaze.
If you’re adding sprinkles, now is the time.
Chill the cake until the topping sets, slice and enjoy. I prefer this cake chilled. It stays delicious for days.
Method with photos
Combine the sugar, melted butter, oil and eggs in a large bowl. Whisk for about 30 seconds or until slightly lighter in color.
Add the flour, cocoa powder and baking soda and whisk as well as you can. This will be very thick and quite lumpy, but that is okay, just whisk as well as you can until just combined.
Now add the instant coffee and salt.
Add the hot water, whisk until smooth. The hot water “blooms” the cocoa powder and leads to a more intense chocolate flavor.
Pour into a parchment lined baking dish (20x30 cm) and bake until a toothpick comes out clean or almost clean, should take about 25 - 30 minutes.
Let the cake cool.
Once cool, make the glaze-frosting by adding the powdered sugar, cocoa powder, the cold butter, vanilla and salt to a bowl.
Now add about 3 tbsp hot water and whisk. Add more hot water as needed, 1 tbsp at a time, whisking in between each addition. The texture should be somewhere between an American frosting and a regular glaze.
If you’re adding sprinkles, now is the time.
Chill the cake until the topping sets, slice and enjoy. I prefer this cake chilled. It stays delicious for days.
