Ingredients
Scale
- 1/2 cup all-purpose flour
- 5 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/3 cup neutral oil (like canola or grapeseed)
- 1/2 cup granulated sugar
- 1/3 cup full-fat sour cream
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 tablespoon warm coffee
- 2 ounces semi-sweet chocolate chips
- 4 teaspoons heavy cream
- 1/4 teaspoon vanilla
- 1 teaspoon white corn syrup
- 1 tablespoon sour cream
Instructions
- Preheat the oven to 350°F (175°C) and position a rack in the lower third of the oven. Line a 6" round cake pan with parchment paper and lightly grease the sides.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, and baking soda. Set this mixture aside.
- In a small bowl, whisk together the neutral oil, granulated sugar, full-fat sour cream, large egg, vanilla extract, and warm coffee.
- Combine the dry and wet mixtures, mixing until just combined.
- Pour the batter into the prepared cake pan and bake for 29-32 minutes, or until a toothpick comes out clean.
- Carefully remove the cake from the pan, peel off the parchment paper, and place it on a small cake stand.
- To make the glaze, melt the semi-sweet chocolate chips and heavy cream together, then stir in vanilla, corn syrup, and sour cream. Mix until the glaze is shiny. Pour it over the cake and serve.
Notes
Ensure the cake is tested for doneness with a toothpick; it should come out clean for the best texture.
For a richer flavor, consider adding a pinch of salt to enhance the chocolate taste.
This cake pairs wonderfully with fresh berries for a delightful contrast.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.