Chocolate Glazed Cocoa Cake Recipe
Do you want a great Chocolate Glazed Cocoa Cake recipe? Even though Chocolate Glazed Cocoa Cake is a Dessert I relish it any time of the day. In my view, if one calls oneself a good cook, one must have a personal recipe of Chocolate Glazed Cocoa Cake, just like I do.
Ingredients
1 3/4 cups all-purpose flour
1 cup granulated sugar
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup olive or canola oil
1/4 cup honey
2 large egg yolks
1 cup skim milk
1 1/2 teaspoons vanilla extract
6 large egg whites
1/2 teaspoon cream of tartar
1/2 cup no-sugar-added apricot or raspberry preserves
For the glaze:
1 3/4 cups confectioners sugar
1/4 cup unsweetened cocoa powder
1/4 cup skim milk
1 tablespoon honey
3/4 teaspoon vanilla extract
Directions
1 Preheat the oven to 350° F.
Lightly grease two 8-inch round cake pans and dust with flour, into a large bowl, sift together the flour, sugar, cocoa powder, baking soda, nutmeg, and salt.
Make a well in the center of the dry ingredients and add the oil, honey, egg yolks, milk, and vanilla.
Stir just until combined and smooth.
In a perfectly clean mediurrvsize bowl, beat the egg whites with an electric mixer set on high speed until foamy.
Add the cream of tartar and continue beating until stiff peaks form -about 5 minutes.
Stir 1/4 of the egg whites into the batter, then gently fold in the remaining egg whites.
Divide the batter between the prepared pans.
Bake for 35 to 38 minutes or until a toothpick inserted in the center of the cake comes out clean.
Place the pans upright on wire racks for 5 minutes, then invert the cakes onto the racks and let cool completely.
4 Place 1 layer, upside down, on a serving plate.
Cut 4 strips of wax paper and slide them under the edges of the cake to protect the plate from the glaze.
Spread the preserves on top of the layer and top with the second layer, right side up.
5 To prepare the glaze: In a small saucepan, combine the sugar and cocoa powder.
Whisk in the milk, honey, and vanilla and cook over low heat for 1 to2 minutes or just until smooth.
Using an icing spatula or wide knife and working quickly, frost the top, then the sides of the cake with the glaze.
Let stand for 30 minutes or until hardened.
With a sharp knife, score a line around the bottom edge of the cake and remove the wax paper.
Lightly grease two 8-inch round cake pans and dust with flour, into a large bowl, sift together the flour, sugar, cocoa powder, baking soda, nutmeg, and salt.
Make a well in the center of the dry ingredients and add the oil, honey, egg yolks, milk, and vanilla.
Stir just until combined and smooth.
In a perfectly clean mediurrvsize bowl, beat the egg whites with an electric mixer set on high speed until foamy.
Add the cream of tartar and continue beating until stiff peaks form -about 5 minutes.
Stir 1/4 of the egg whites into the batter, then gently fold in the remaining egg whites.
Divide the batter between the prepared pans.
Bake for 35 to 38 minutes or until a toothpick inserted in the center of the cake comes out clean.
Place the pans upright on wire racks for 5 minutes, then invert the cakes onto the racks and let cool completely.
4 Place 1 layer, upside down, on a serving plate.
Cut 4 strips of wax paper and slide them under the edges of the cake to protect the plate from the glaze.
Spread the preserves on top of the layer and top with the second layer, right side up.
5 To prepare the glaze: In a small saucepan, combine the sugar and cocoa powder.
Whisk in the milk, honey, and vanilla and cook over low heat for 1 to2 minutes or just until smooth.
Using an icing spatula or wide knife and working quickly, frost the top, then the sides of the cake with the glaze.
Let stand for 30 minutes or until hardened.
With a sharp knife, score a line around the bottom edge of the cake and remove the wax paper.
