This is just my kind of cake, not too sweet, and the glaze makes the cake moist but also leaves a thin crackly sweetness that balances very well altogether.
It is a very easy to follow recipe, no need for electric mixers. Also, it doesn't call for milk which is why it is so dark.
However, there is something that happens (maybe it's only with me?) with this cake. Every time. It forms this ugly mountain on top, I don't know why.
But, to fix that, I invert it onto a deep plate so that I get an even surface to spread the glaze. Works like a charm and I don't have to waste any bit of cake with trimming.
"PETELECO" CHOCOLATE CAKE
(recipe adapted from here)
Yields one 20cm round cake
1 1/2 cups all purpose flour
1 cup sugar
1/2 cup cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup vegetable oil
1 egg lightly beaten
1 cup boiling water
Preheat the oven at 390°F (200°C).
Sift dry ingredients into a bowl and whisk to combine.
Add the egg and oil, whisk a little and add the boiling water. Whisk until well blended. This batter is more fluid than cake batters in general.
Bake at 390°F (200°C) for approximately 25 minutes or until testing with a skewer, it comes out clean.
Meanwhile, prepare the glaze.
1/3 cup sugar
2 tbsp cocoa powder
1 tsp butter
1/2 cup water
The original recipe uses orange zest to flavor the glaze, but you can use whatever suits your fancy like vanilla, liquor, essence of your choice or even coffee. This time I made an exception and used a few drops of rum that has been infused with cloves, cinnamon and vanilla beans. If using any of these, add it at the end of cooking.
Combine all ingredients in a small sauce pan and bring to a boil. Cook over medium heat for a few minutes until it has thickened a little. Pour hot over the cake which should also be hot.