Submitted by Leitchy Strauss
My grandmother used to bake this delicious cake for us when we visited her as kids. After the exhausting six-hour drive from our city to hers, it was the most exciting reception we could’ve wanted!
I love baking this cake for Shabbos, as its Bundt shape is elegant, the cocoa/coffee combination is complex, but the recipe is still easy enough to fit into a hectic Erev Shabbos program.
Preheat oven to 180° C.
Beat oil with sugar on high for 5 minutes. Add eggs and vanilla.
Sift together cocoa, baking powder and flour. Alternate mixing cooled coffee and dry ingredients into the batter, about 3 times.
Spray bundt pan with baking spray and pour in batter. Bake on 180° C for about 45 minutes.
Let cool on rack and remove pan.
Whisk together glaze ingredients and pour over cake.