Ingredients
For the Cake
• 1¾ cups (210 g) all-purpose flour
• ¾ cup (75 g) unsweetened cocoa powder
• 1½ cups (300 g) granulated sugar
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 large eggs
• 1 cup (240 ml) whole milk
• ½ cup (120 ml) vegetable oil
• 1 cup (240 ml) hot water or hot coffee
• 2 teaspoons vanilla extract
For the Chocolate Glaze
• 1 cup (170 g) semi-sweet chocolate chips or chopped chocolate
• ½ cup (120 ml) heavy cream
• 2 tablespoons (28 g) butter
• Chocolate sprinkles (as much as you like)
Instructions
Make the Cake
• Preheat oven to 350°F (175°C) and line or grease a rectangular baking pan.
• In a large bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt.
• Add eggs, milk, oil, and vanilla. Mix until smooth.
• Pour in the hot water or coffee; the batter will become thin — this is what makes it moist.
• Pour batter into the pan and bake for 30–35 minutes, or until a toothpick comes out clean.
• Allow the cake to cool slightly before glazing.
Make the Chocolate Glaze
• Heat the heavy cream until hot (not boiling).
• Pour over the chocolate and let sit for a minute to melt.
• Add butter and stir until glossy and smooth.
Glaze the Cake
• Pour the warm glaze over the cake, letting it drip down the sides.
• Immediately top with chocolate sprinkles.
• Let the glaze set before cutting.
Tips
• Hot coffee deepens the chocolate flavor, but hot water works perfectly.
• Add ½ cup (90 g) chocolate chips to the batter for extra fudginess.
• Store in the fridge for up to 4 days — it gets even better the next day.