| 2 cups 1 cup 1 1/2 cups 1/2 cup 2 tsp 2 cups 1/2 cup 1 Tb 2 tsp 1 cup | Unbleached flour Oat flour Sugar Cocoa powder Baking soda Coffee, cooled to room temp Chocolate syrup Distilled white vinegar Vanilla extract Confectioner's sugar
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| Oven Temp ~ 350° Baking Time ~ 30 Min. |
Preheat oven, coat pan with nonstick cooking spray.
Combine the flours, sugar, cocoa, and baking soda in a large bowl, stir to mix well. Set aside. Combine the coffee, chocolate syrup, vinegar and vanilla extract in a medium sized bowl, and stir to mix well. Add the coffee mixture to the flour mixture and stir with a wire whisk until well mixed.
Pour the batter into the pan, and bake until a wooden toothpick inserted in the center of the cake comes out clean. Cool to room temperature.
To make the glaze, combine all of the glaze ingredients in a small bowl, and stir to mix well. If using a microwave oven, microwave the glaze, uncovered, at high power for 20 seconds, or until runny. If using a conventional stove top, combine the glaze ingredients in a small saucepan and cook over medium heat stirring constantly, for 20 seconds. Drizzle the glaze over the cake, and let the cake stand for at least 15 minutes, allowing the glaze to harden before slicing and serving.
To make the glaze, combine all of the glaze ingredients in a small bowl, and stir to mix well. If using a microwave oven, microwave the glaze, uncovered, at high power for 20 seconds, or until runny. If using a conventional stove top, combine the glaze ingredients in a small saucepan and cook over medium heat stirring constantly, for 20 seconds. Drizzle the glaze over the cake, and let the cake stand for at least 15 minutes, allowing the glaze to harden before slicing and serving.
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