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 and position a rack in the lower third of the oven. Line a 6" round cake pan with parchment paper on the bottom, and lightly grease the sides.
- In a medium bowl, whisk together the flour, cocoa powder, and baking soda, then set aside.
- In a small bowl, whisk together the oil, sugar, sour cream, egg, vanilla, and coffee.
- Combine the two mixtures, mixing just until they are combined.
- Pour the batter into the cake pan and bake for 29-32 minutes, or until a toothpick inserted into the cake comes out clean. Ensure not to under-bake the cake to avoid sinking.
- Carefully remove the cake from the pan, peel off the parchment from the bottom, and place the cake on a small cake stand.
- To make the glaze, melt the chocolate and heavy cream over a double boiler or in the microwave. Stir in the vanilla, corn syrup, and sour cream until shiny. Pour over the cake before serving.
Notes
Make sure to check for doneness by inserting a toothpick.
Store any leftovers in an airtight container for up to 2 days.
You can add nuts or fruits into the batter for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.