Less is more when it comes to this basic cake batter. Use a whisk, but stir, rather than whip, the room-temperature ingredients together
Heat the oven to 400° F.
Lightly coat an 8-inch round cake pan with softened butter and dust with all-purpose flour.
Whisk the cake flour, cocoa, baking soda, sugar, and salt together in a large bowl and set aside.
Stir the coffee, oil, vanilla, and vinegar together and whisk into the flour mixture just until smooth.
Pour the batter into the prepared pan and bake in the center rack of the oven until a wooden skewer inserted in the center comes out clean — 25 to 30 minutes.
Cool completely in the pan on a wire rack.
Serve the cake, iced with about 1 cup Deep Chocolate Glaze.
Cake can also be served plain alongside whipped cream or coffee ice cream.
Prep Time:10 minutesTotal Time: 40 minutesDeep Chocolate GlazeThe key to a glistening glaze is to pour while it's warm, guiding it with a spoon toward the cake's sides, where it can drip in slow motion.
Place the chocolate, butter, and corn syrup in a medium-size heatproof bowl.
Bring the cream to a boil and pour it over the chocolate.
Gently stir, using a whisk, until smooth.
Tip: Make ahead and rewarm before glazing over a pan of simmering water.
Yields: 2 cupsPrep Time: 10 minutesTotal Time: 10 minutes