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Adjust oven rack to lower-middle position and preheat oven to 325˚ F.
Lightly grease a 9 x 5” loaf pan. Line the bottom and short sides with parchment paper, allowing the ends to hang over for easy removal of the loaf after baking.
Sift flour, cocoa, baking powder and salt into a medium bowl. Sift a second time. Set aside.
Dissolve the instant coffee in the buttermilk. Set aside.
Add butter to the bowl of a standing mixer and mix on medium for 3-4 minutes. Scrape down sides. Next, gradually add sugar to the butter and mix for 4-5 minutes until light and fluffy. Scrape down the sides.
Add one egg at a time to the mixer (wait until the egg is combined before adding the next, about 20 seconds). Scrape down the sides, at least 2 times during the egg adding step.
Add vanilla and buttermilk-coffee mixture and mix until combined.
Turn down the mixer speed to low and add the dry ingredients, one third at a time. Mix until just combined. Once combined, remove bowl from standing mixer and give one final turn of the bowl to make sure all ingredients are incorporated.
Pour batter into the greased loaf pan. Put in the oven for 50-55 minutes. Check to make sure the cake is finished by sticking a toothpick in the center. The toothpick should come out clean and with a few crumbs clinging to it. Let cool in pan for 15 minutes. Using the parchment paper, lift the cake out of the pan and let it continue to cool on a wire rack for 1 hour before glazing.
Heat heavy cream over medium low heat until it begins to simmer and bubbles form at the edges of the pan. Remove from heat and pour over the chocolate chips in a medium bowl.
Let sit for 5 minutes and then add the teaspoon of vegetable oil and whisk until smooth and shiny. Allow to cool slightly. Pour glaze over the top of the cake. Slice and serve.