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Orangette’s Chocolate Cake with Chocolate Glaze

A simple chocolate cake, Orangette’s Chocolate Cake with Chocolate Glaze is a delicious dessert recipe. The cake is made with chocolate pieces, cocoa powder, and coffee, for an even richer flavor. Topped with a luscious homemade chocolate glaze, this is a perfect cake for any special occasion!
Prep Time10 mins
Cook Time35 mins
Course: Dessert
Cuisine: American
Keyword: cake, Chocolate, chocolate glaze
Servings: 1 round cake
Author: Lora

Ingredients

  • 1 oz semisweet chocolate finely chopped
  • ½ cup hot brewed coffee
  • 1 cup sugar
  • ¾ cup plus 1 tablespoon unbleached all-purpose flour
  • ½ cup unsweetened cocoa powder sifted
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 large egg
  • ¼ cup canola oil
  • ½ cup well-stirred plain, whole-milk yogurt (not low fat or nonfat)
  • ¼ teaspoon vanilla extract

Instructions

  • Preheat the oven to 300 F (150 C). (I baked my cake on 320 F.) I lined a 9 inch cake pan and sprayed the pan and the parchment paper before pouring the batter into it. If you use muffin pans, line them with the cupcake holders.
  • Put the semisweet chocolate in a medium bowl with hot coffee. Let it stand, stirring occasionally until the chocolate melts and the mixture is smooth. I used semi-sweet chocolate chips as I was out of semi-sweet chocolate pieces and I used espresso coffee.
  • In another medium bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt.
  • In a separate bowl, beat the egg until it is pale yellow. Add the oil, yogurt, and vanilla, beating well.
  • Gradually pour the melted chocolate mixture into the egg mixture and beat till it combines thoroughly.
  • Add all the dry ingredients in three portions and beat on low speed until the batter is just combined. With a spatula, scrape down the sides of the bowl and briefly stir to make sure all the dry ingredients are absorbed.
  • Spoon the batter into the lined cake pan and bake for approximately 35-40 minutes or until a toothpick inserted in the middle comes out clean.
  • Spoon the batter into the lined cake pan and bake for approximately 35-40 minutes or until a toothpick inserted in the middle comes out clean.
  • Melt the bittersweet (or semisweet)chocolate in a metal or glass bowl set over a pan of gently simmering water. Stir frequently to prevent scorching. If you find the chocolate too thick, add a couple of tablespoons of water and stir until combined. When the chocolate is completely smooth, it is ready. Stir in the 2 teaspoons of light corn syrup.
  • Let the cake or cupcakes cool completely before frosting. You could store the cupcakes in an air tight container at room temperature.