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Preheat your oven to 350°F (175°C). Lightly grease and flour an 8x8 inch baking dish.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, 1/2 cup unsweetened cocoa powder, baking soda, and salt until well combined.

In a separate bowl, combine the cooled strong brewed coffee, vegetable oil, 1 teaspoon vanilla extract, and white vinegar. Whisk until fully incorporated.

Pour the wet ingredients into the dry ingredients. Whisk until the batter is smooth and no lumps remain. Be careful not to overmix.

Pour the batter evenly into the prepared baking dish.

Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be firm to the touch.

Remove the cake from the oven and let it cool completely in the pan on a wire rack. This will take about 45-60 minutes.

While the cake cools, prepare the chocolate glaze. In a medium bowl, whisk together the powdered sugar and 1/4 cup unsweetened cocoa powder.

Add the hot water, 1/2 teaspoon vanilla extract, and 1 tablespoon vegetable oil to the dry ingredients. Whisk until the glaze is smooth and glossy.

Once the cake is completely cool, pour the chocolate glaze over the top, spreading it evenly with the back of a spoon or an offset spatula. Allow the glaze to set slightly before serving.


Preheat your oven to 350°F (175°C). Lightly grease and flour an 8x8 inch baking dish.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, 1/2 cup unsweetened cocoa powder, baking soda, and salt until well combined.

In a separate bowl, combine the cooled strong brewed coffee, vegetable oil, 1 teaspoon vanilla extract, and white vinegar. Whisk until fully incorporated.

Pour the wet ingredients into the dry ingredients. Whisk until the batter is smooth and no lumps remain. Be careful not to overmix.

Pour the batter evenly into the prepared baking dish.

Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be firm to the touch.

Remove the cake from the oven and let it cool completely in the pan on a wire rack. This will take about 45-60 minutes.

While the cake cools, prepare the chocolate glaze. In a medium bowl, whisk together the powdered sugar and 1/4 cup unsweetened cocoa powder.

Add the hot water, 1/2 teaspoon vanilla extract, and 1 tablespoon vegetable oil to the dry ingredients. Whisk until the glaze is smooth and glossy.

Once the cake is completely cool, pour the chocolate glaze over the top, spreading it evenly with the back of a spoon or an offset spatula. Allow the glaze to set slightly before serving.
