Let Them Eat Cake! Easy Glazed Chocolate Cake.

HI! It’s been 2 weeks since the last time I stepped into the kitchen. You don’t know how hard it is to walk by the oven and see it just sitting there, cold and alone. But I’m back now!

I have to admit though, I did steal a couple of bakes during that time, unfortunately they were kind of a flop. I was so overwhelmed with projects that I actually messed up my brownies by over baking them, and made lemon cake which turned out too tart. And yes, both slept for a week on the kitchen table and sadly ended up in the “leftovers can”.

These fails drove me into a wave of “I am not worthy” and “I have lost all my ability to bake”. So as a trial comeback, I decided to make this simple chocolate cake recipe, kind of to satisfy my ego a bit.

And honestly, who wouldn’t want an easy chocolate glazed cake recipe in their reach?





For the Cake
– 1 cup all-purpose flour
– 1/2 cup unsweetened Dutch-process cocoa powder
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 115 grams unsalted butter, at room temperature
– 1 cup packed light brown sugar
– 2 large eggs, at room temperature
– 1 teaspoon vanilla extract
– 1 cup buttermilk, at room temperature
– 1 teaspoon instant coffee powder
– 12 Oreos, crushed. (optional)

For the Glaze
– 100 grams bittersweet chocolate (60% or less cacao), finely chopped
– 1/4 cup heavy cream
– 2 teaspoons light corn syrup, or honey.
– 1 teaspoon vanilla extract


  1. Preheat oven to 350 F. Spray a 22 cm round cake with nonstick cooking spray with flour. Line the bottom of the pan with a parchment round and spray the round with the cooking spray.
  2. Sift the flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition, then mix in the vanilla.
  4. Combine the instant coffee with the buttermilk and stir till fully dissolved.
  5. With the mixer on low, alternately add the dry ingredients in 3 additions and the buttermilk in 2, starting and ending with the dry ingredients.
  6. Pour half the batter into the prepared pan, sprinkle the crushed oreos, then top with the remaining batter and smooth the top.
  7. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached.
  8. Transfer the pan to a wire rack and let the cake cool for 5 minutes then turn it out onto the rack to cool completely (at least an hour).

For the Glaze

  1. Combine the cream, corn syrup, and chocolate in a small saucepan over medium heat. Stir frequently until completely smooth, then add the vanilla.
  2. Set the mixture aside for about 30 minutes to allow it to thicken. Use a spoon to drizzle the glaze over the cake and allow it to fall down the sides. Let it set for at least 10 minutes before slicing.

All that’s left now is for you to enjoy!


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