Ingredients:

  • 1 ½ cups (190g) all-purpose flour (plus extra for dusting the pan)
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk (or milk with 1 tablespoon lemon juice)
  • ¾ cup (180ml) boiling water
  • 4 ounces (115g) semi-sweet chocolate, chopped
  • 2 tablespoons (30ml) heavy cream
  • 1 tablespoon (15g) unsalted butter

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. Optionally, line with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate medium bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  5. Carefully pour in the boiling water and mix until the batter is smooth and thin.
  6. Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached.
  7. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  8. While the cake is cooling, prepare the glaze. Place chopped chocolate, heavy cream, and butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until smooth and melted.
  9. Once the cake is completely cool, drizzle the glaze over the top. Let the glaze set before slicing and serving.