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Classic Chocolate Cake with Chocolate Shot Glaze

4.6 from 580 votes

A rich, moist chocolate cake topped with a decadent chocolate shot glaze for an indulgent dessert. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time50 mins

Resting Time0 mins

Total Time70 mins

Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cake

• 2 1/2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 1 cup unsalted butter (softened)
• 3 large eggs
• 2 tsp vanilla extract
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup boiling water
• 1 cup hot coffee (for moisture)

For the Chocolate Shot Glaze

• 1 cup powdered sugar
• 2 tbsp unsweetened cocoa powder
• 1 tbsp heavy cream
• 1 shot (1 oz) chocolate liqueur (e.g., Baileys or Kahlúa)
• 1/2 tsp vanilla extract

👨‍🍳Directions

1. 1
   Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
2. 2
   In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
3. 3
   In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Alternate adding boiling water and hot coffee, mixing until smooth.
4. 4
   Pour batter into the prepared cake pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
5. 5
   While the cake cools, prepare the glaze: Sift powdered sugar and cocoa powder into a bowl. Mix heavy cream, chocolate liqueur, and vanilla extract. Slowly whisk in the dry ingredients until smooth.
6. 6
   Once the cake is completely cool, dip a toothpick into the glaze and use it to coat the top of the cake evenly. Alternatively, pour the glaze into a glass and let it drip over the cake.

🔧Equipment

• Mixing bowls
• Electric mixer or stand mixer
• 9-inch round cake pan
• Parchment paper
• Fine-mesh sieve
• Whisk
• Glass or bottle for glaze

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18💛Saturated Fat: 10❤️Cholesterol: 60🧂Sodium: 450🌾Total Carbs: 60🥦Dietary Fiber: 2🍬Sugars: 50🥩Protein: 5

📝Notes

• For a lighter glaze, reduce the heavy cream to 1 tbsp and add 1 tbsp sour cream.
• Use a high-quality chocolate liqueur for the best flavor. Adjust the glaze consistency by adding more powdered sugar or heavy cream as needed.
• Store cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

❓ Frequently Asked Questions About Chocolate Cake with Chocolate Shot Glaze

How long does it typically take to bake a chocolate cake from scratch using this recipe?

This recipe usually takes about 45–55 minutes in a preheated oven at 350°F (175°C). The exact time may vary slightly depending on your oven’s performance, cake size, and whether you’re using a springform pan or standard cake pan.

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What are the key ingredients I should have on hand before starting this recipe?

To prepare this chocolate cake, ensure you have:
– All-purpose flour (2 ½ cups)
– Granulated sugar (3 cups)
– Unsalted butter (1 cup, softened)
– Granulated cocoa powder (1 cup)
– Baking powder (2 ¼ tsp)
– Baking soda (½ tsp)
– Salt (½ tsp)
– Vanilla extract (2 tsp)
– Eggs (3 large)
– Milk (½ cup, any kind)
– Dark chocolate chips or chunks (½ cup, for topping)
– Optional: Espresso powder (1 tsp) for deeper flavor.

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Why does my chocolate cake sometimes turn out dense or dry instead of moist?

Several factors can cause a dense or dry cake:
– Overmixing – Mixing too long develops gluten, making the cake tough. Gently fold ingredients until just combined.
– Incorrect baking time – Check with a toothpick; it should come out with a few moist crumbs (not wet batter). If it’s dry, bake 5–10 minutes longer.
– Too much flour – Measure flour by spooning and leveling (don’t scoop directly from the bag) to avoid excess air.
– Old baking powder/soda – Check expiration dates; expired leavening agents lose potency.
– Under-mixing wet ingredients – Ensure eggs and milk are fully incorporated but not overbeaten.
– Too hot an oven – Use an oven thermometer to confirm accuracy; 350°F is ideal.

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Can I substitute any ingredients in this chocolate cake recipe, and if so, what are the best alternatives?

Yes! Here are common swaps with notes:
– Butter → Coconut oil – Use 1 cup melted coconut oil (adjust texture slightly; may make cake denser).
– Granulated sugar → Brown sugar – Adds moisture but may make the cake slightly grittier.
– Eggs → Applesauce or mashed banana – Replace 1 egg with ¼ cup unsweetened applesauce (reduces fat but adds moisture).
– Milk → Almond milk or oat milk – Works fine, but texture may be slightly lighter.
– Flour → Gluten-free blend – Use a 1:1 GF flour mix (e.g., King Arthur) but expect a denser crumb.
– Cocoa powder → Dutch-process cocoa – Adds richness but may require reducing sugar slightly (1–2 tsp less).
– Dark chocolate → White chocolate – Use ½ cup white chocolate chips for a sweeter, lighter texture.
– Vanilla → Almond extract or bourbon – ½ tsp extract works well, but bourbon adds depth.

Avoid substituting cocoa powder or baking powder without adjustment—these are critical for structure.

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How do I know if my chocolate cake is done, and what’s the best way to test it?

To check if your cake is done:
1. Toothpick test: Insert a toothpick into the center. It should come out with a few moist crumbs (not wet batter or dry powder). If it’s wet, bake 5–10 minutes longer; if dry, it may need more time.
2. Internal temperature: Use a meat thermometer to check the center—205–210°F (96–99°C) is ideal for a moist, fully baked cake.
3. Visual cues: The edges should be set, and the top may appear slightly puffed or cracked (this is normal).
4. Tap test: Gently tap the pan—a hollow sound means it’s ready.
5. Oven thermometer: Ensure your oven is at the correct temperature (350°F/175°C) to avoid over- or under-baking.

Pro tip: If your oven runs hot or cold, bake an extra 5 minutes and check frequently.