Storm-Resilient Chocolate Cake with Coffee Glaze

Name: Storm-Resilient Chocolate Cake with Coffee Glaze
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 cup granulated sugar; 1 tsp baking powder; 1/4 tsp salt; 2 large eggs; 1/2 cup vegetable oil; 1/4 cup strong brewed coffee; 2 cups powdered sugar; 2 tbsp unsweetened cocoa powder

A dense, fudgy cake with a rich coffee glaze that stands up to any weather change.

Cuisine: American

Category: Desserts

Prep: 20 minutes. Cook: 35 minutes.

Serves 8.

Ingredients

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
2 large eggs
1/2 cup vegetable oil
1/4 cup strong brewed coffee
2 cups powdered sugar
2 tbsp unsweetened cocoa powder

Instructions

Step 1: Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
Step 2: Whisk together 1 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt in a large bowl.
Step 3: Beat 2 large eggs in a separate bowl, then add 1/2 cup vegetable oil and 1/4 cup strong brewed coffee. Mix until smooth.
Step 4: Pour wet ingredients into dry ingredients and stir just until combined, avoiding overmixing.
Step 5: Pour batter into prepared pan and bake for 30-35 minutes until a toothpick inserted comes out clean.
Step 6: While cake cools, whisk 2 cups powdered sugar and 2 tbsp unsweetened cocoa powder with 2-3 tbsp cold water until smooth, adding more water as needed for pourable consistency.
Step 7: Once cake is completely cool, drizzle glaze over the top and let set for 20 minutes before slicing.