Recipe courtesy of Lil’ Luna
1/2 cup salted butter
1 cup semisweet chocolate chips
3/4 cup sugar
1 tsp. vanilla extract
3 large eggs
1/2 cup unsweetened cocoa
Nonstick cooking spray and parchment paper
Glaze
3 tbsp. butter
2/3 cup semisweet chocolate chips
Preheat oven to 375 degrees and line round 8-inch cake pan with parchment paper. Spray with nonstick spray. Melt butter in large microwave safe bowl. Add chocolate chips and let sit for 3-4 minutes. Stir until chips melt, heating in short increments if needed. Let cool for 5 minutes.
Whisk sugar and vanilla into chocolate mixture. Add three eggs and whisk. Stir in cocoa powder. Pour batter into prepared pan and spread evenly. Bake at 375 degrees for 25 minutes or until toothpick inserted in center comes out clean.
Let cake cool in the pan for about 10 minutes, then invert onto cooling rack and flip it right side up. Let cool completely.
Make glaze by combining butter and chocolate chips in glass heatproof bowl. Microwave for 1-3 minutes or until melted, stirring every 30 seconds. Spread glaze over cake and let sit for two hours until glaze sets.
If you need a chocolate fix or gluten-free dessert that’s sure to please all chocolate lovers, this fudgy, single layer cake could be a delicious solution. It’s perfect on its own or served with a sprinkling of powdered sugar, dollop of whipped cream or a favorite fruit, such as raspberries.
