Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ⅓ cup (30g) unsweetened cocoa powder
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • 1 tsp (2g) espresso powder
  • 1 cup (240ml) warm water
  • ⅓ cup (80ml) vegetable oil
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (5ml) apple cider vinegar
  • ½ cup (90g) semi-sweet chocolate chips
  • ¼ cup (60ml) heavy cream
  • 1 tbsp (15g) unsalted butter

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with oil and line the bottom with parchment paper.
  2. Sift the flour, sugar, cocoa powder, baking soda, salt, and espresso powder into a large mixing bowl and whisk until the color is uniform.
  3. Pour in the warm water, oil, vanilla, and vinegar. Stir with a whisk until the batter is smooth and glossy, stopping as soon as lumps disappear.
  4. Pour the batter into the prepared pan and bake for 30–35 minutes, or until the edges slightly pull away from the pan and a toothpick inserted into the center comes out with just a few moist crumbs.
  5. Allow the cake to cool completely in the pan before flipping it onto a plate.
  6. Combine chocolate chips, heavy cream, and butter in a small microwave-safe bowl. Microwave in 20-second bursts, stirring in between, until smooth.
  7. Pour the chocolate glaze over the center of the cake, allowing it to drip naturally down the sides.