Time: Total: 1 hr 30 mins, plus 1 hr cooling time
For the cake:
1 1/4 cups all-purpose flour
1/2 teaspoon fine salt
3/4 cup Dutch-process cocoa powder
1/2 cup plus 2 tablespoons boiling water
2 sticks unsalted butter, at room temperature, plus more for coating the pan
1 1/3 cups granulated sugar
1 1/2 teaspoons vanilla extract
4 large eggs, at room temperature
For the glaze:
1/3 cup heavy cream
3 tablespoons light corn syrup
2 ounces semisweet chocolate, finely chopped
Preheat oven to 350°F and prepare a rack in the middle. Grease round 8 inch pan with butter; set aside.
Using medium bowl, add flour and salt, whisk to combine. Set aside.
In a medium heatproof bowl, add cocoa. Keep on whisking, then slowly pour in the boiling water into the bowl. Whisk until cocoa is dissolved and satin like texture. Set aside.
In a stand mixer bowl, add butter and sugar. Start beating using medium speed until lightened in color and creamy, for 5 minutes. Once done, scrape down the the butter on the sides of the bowl. Add the vanilla and cocoa mixture and beat on medium speed until combined, about 1 minute. Add eggs one by one, beating well after each addition. Don’t forget to scrape the sides.
Using low speed of stand mixer, gently add the reserved flour mixture, and combine until the flour is just incorporated. Remove bowl from mixer, and stir flour streaks by hand, scraping down the bottom of the bowl.
Pour the batter into the prepared pan and spread it evenly using spatula.
Bake for about 50 to 60 minutes. Do a toothpick test if it comes out clean to know if it’s cooked.
Remove the cake from the oven and let it cool in the pan on the wire rack for 15 minutes. Make sure to let it cool completely, so your cake will be in perfect shape when you unmold it from the pan.
Prepare and a wire rack over a baking sheet and set it aside for your glazing step later on.
Remove the cake from the pan and let it cool completely on the wire rack before making the glaze, about 45 minutes.
For the chocolate glaze:
Place the cream and corn syrup in a small saucepan over medium heat and, stirring occasionally, bring to a simmer. Remove the pan from the heat and stir in the chocolate until smooth and combined. Pour over the cooled cake.
Chocolate Glaze Note: Use only heavy cream as stated above, because other creams like all purpose cream is not advisable for this recipe. The fats in heavy cream are enough to hold the chocolate glaze when cooled. While all purpose cream contains lesser fats compared to heavy cream. This can easily turn your chocolate glaze into runny glaze.