150 g unsalted butter, soft
1.2 cups sugar
2 teaspoons vanilla
2 tbsp sifted cocoa powder
1.90 cups all-purpose flour (almost 2 cups)
2 teaspoons baking powder
pinch of salt
0.63 cups of milk
6g gelatin powder (or gelatin leaves if available)
78 ml water
60g castor sugar
33g Hershey’s unsweetened cocoa powder ( or any unsweetened cocoa powder)
57ml whipping cream (or any cream)
For the Cake:
Melt the butter and let it cool. Beat eggs and sugar until fluffy. Add the dry ingredients alternately with the milk and melted butter.
Pour batter into a greased and floured baking pan.
Bake the cake on the middle rack of the oven for 25 – 30 min. Let cake cool. Set it aside.
For the Glaze:
Bloom or dissolve gelatin till soft in cold water.
Add sugar and water in a saucepan, and let it boil. Adjust heat and simmer over low heat for 2-3 minutes. Remove from heat for a moment and add the sifted cocoa powder and the cream. Mix it well.
Bring back to the boil, simmer for 4-5 minutes.
Remove pan from heat, add the soften gelatin and stir till dissolved. Strain and let it cool.
Spread glaze on the cake. Let it set before slicing. Serve and enjoy!