Better-Than-the-Back-of-the-Box Chocolate Cake
You can use your favorite chocolate cake or brownie when preparing this brownie.
Ingredients
Chocolate Cake:
- 1 ¾ cups sugar
- ¾ cup oil
- ¾ cup orange juice
- ¾ cup water
- 2 eggs
- 1 tsp vanilla extract
- 2 cups flour
- ½ cup cocoa powder
- 1 tsp baking soda
- 1 tsp instant coffee powder
Glaze:
- 1 ½ cups confectioners' sugar
- 4 ½ tbsp hot water
- 4 ½ tbsp oil
- 3 tbsp cocoa powder
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Place sugar, oil, orange juice, water, eggs, and vanilla into a large mixing bowl. Beat together until the mixture is completely smooth and slightly pale.
- Add flour, cocoa powder, baking soda, and coffee powder. Mix everything together just until the batter is combined, and no dry flour streaks remain. Do not overmix.
- Pour the cake batter onto your prepared parchment-lined baking sheet, spreading it evenly into the corners. Bake for 25-30 minutes (or until a toothpick inserted into the center comes out clean). Let it cool completely.
- In a bowl combine all glaze ingredients mix until smooth
- Because you are aiming for that crisp, clean, miniature rectangular loaf look, wait until the sheet cake cools completely. Put the entire baked sheet cake into the fridge or freezer for 20 minutes before cutting.
- Once cake is cold, completely pour glaze over cake and top with toppings. Wait until it sets. Slicing a chilled cake with a warm knife will give you razor-sharp, professional edges without a single crumb breaking out of place. Another way to do it is as demonstrated in this post, where you slice the cake first and add the glaze later. Both methods work well.
- Once chilled cut into rectangles (roughly 5 inches long by 1.5 inches wide). Divide up and store in the freezer until ready to use.
