23. Double-Chocolate Cake

INGREDIENTS:

1 cup warm water
1/2 cup cocoa powder
1 1/2 cups all purpose flour
1 cup white sugar
3/4 tsp baking soda
1/2 tsp salt
3/4 cup vegetable oil
1 tbsp vanilla
2 tsp distilled white vinegar
Glaze:
2 ounces dark chocolate (70% cocoa), finely chopped
1/2 cup confectioner's sugar, sifted
2 tbsp water

DIRECTIONS:

1. Preheat the oven to 375 degrees F.  Coat an 8 inch round cake pan with cooking spray.
2. Whisk water and cocoa in a small bowl until smooth.  Combine flour, sugar, baking soda, and salt in a large bowl, and make a well in the center.  Add cocoa mixture, oil, and vanilla and whisk until smooth.  Whisk in vinegar and pour into pan.
3. Bake until a toothpick inserted into center comes out clean, 30 to 35 minutes.  Let cool on a wire rack for 20 minutes.  Run a knife around the edge of cake, invert it onto a rack, and turn cake right side up.  Let cool completely and transfer to a serving cake stand.
4. For the glaze, melt chocolate over simmering water, stirring until smooth.  Let cool slightly.
5. Whisk together sugar and water until smooth.  Add melted chocolate in a slow, steady stream, whisking until thickened, about 1 minute.  Immediately pour glaze onto center of cooled cake.  Using an offset spatula, gently spread glaze over top and sides. Cake can be stored at room temperature for up to 2 days.