Chocolate Glazed Recipe

Prepare

Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan (or line with parchment) and lightly flour the pan.

Dry ingredients

In a medium bowl whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.

Wet ingredients

In a separate large bowl whisk the eggs briefly, then add buttermilk, vegetable oil, and vanilla extract. Whisk until smooth and combined.

Combine

Add the dry ingredients to the wet mixture and stir until just combined. Pour in the hot water and mix until smooth; batter will be thin. Scrape the bowl to make sure no dry streaks remain.

Bake

Pour batter into the prepared pan and smooth the top. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Cool

Let cake cool in the pan on a wire rack for 10 minutes. Run a knife around the edge, invert onto the rack, and remove parchment if used. Allow the cake to cool completely (about 45–60 minutes) before glazing so the glaze sets properly.

Warm cream

Place the heavy cream and corn syrup in a small saucepan over medium-low heat and warm until it just begins to simmer around the edges (do not boil). Remove from heat.

Melt chocolate

Place the chopped chocolate or chips in a heatproof bowl. Pour the warm cream mixture over the chocolate and let sit undisturbed for 1–2 minutes to soften the chocolate.

Emulsify

Using a spatula or whisk, gently stir the chocolate and cream from the center outward until smooth and glossy. Add the butter, espresso (if using), and sea salt. Stir until the butter melts and the glaze is shiny and fully combined. If the glaze is too thick, add 1 teaspoon warm cream or water at a time until spreadable; if too thin, let it cool a few minutes to thicken.

Strain (optional)

For an extra-smooth finish, strain the glaze through a fine-mesh sieve into a small bowl to remove any unmelted bits.

Glaze the cake

Place the cooled cake on a wire rack set over a baking sheet to catch drips. Pour the glaze onto the center of the cake and use a spatula or offset knife to gently spread it toward the edges, letting some glaze drip down the sides for an even coating. Work quickly before the glaze sets.

Set

Allow the glazed cake to sit at room temperature for 30–60 minutes until the glaze has firmed slightly. If you prefer a firmer set, chill the cake in the refrigerator for 15–20 minutes, then bring back to room temperature for 10 minutes before serving.

Once the glaze is set to your liking, transfer the cake to a serving platter. Dust lightly with powdered sugar if desired and scatter toasted chopped nuts or sprinkles on top. Slice with a sharp knife warmed under hot water and wiped dry for clean cuts.