Glazed Chocolate Cake
photo by katew
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 6 tablespoons unsalted butter, room temperature
- 1 cup sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1⁄3 cup unsweetened cocoa powder
- 1⁄2 cup milk
- 1 large egg
- 6 ounces bittersweet chocolate
- 3⁄4 cup unsalted butter (1-1/2 sticks)
directions
- Heat oven to 375 degrees. Butter 8-inch round cake pan, 1-1/2 inches deep.
- Prepare chocolate cake: beat butter in mixer bowl until light. Add sugar; beat until smooth. Sift flour, baking powder, and cocoa together. Add half to butter mixture and blend. Mix in milk, then remaining flour mixture. Add egg and mix until smooth, about 3 minutes.
- Pour batter into prepared pan and bake until top springs back when lightly touched, 30-35 minutes. Let cool completely in pan on wire rack.
- Prepare chocolate glaze: melt chocolate and butter in top of double boiler over hot water. Remove pan from water and stir until chocolate mixture is warm, not hot.
- Place wire rack over large piece of waxed paper. Remove cake from pan and place right side up on wire rack. Pour glaze evenly around top edge of cake and spread over top and sides of cake with long, thin knife. Let stand until glaze is set, about 10 minutes.
- Slide metal spatula under cake and transfer to serving plate. Store in refrigerator but let warm to room temperature before serving.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!