This cake was baked by Hayley's mother, Janet, in the quick dessert competition. It's easier than a layer cake and quite sweet enough for dessert, especially with ice cream. But it also could be served as a tea cake or even eaten for breakfast. An electric mixer is not required, as a whisk does the job perfectly well.
Preheat the oven to 350 degrees (F).
Grease an 8 x 4 loaf pan, then fit a piece of parchment paper inside so a couple inches stick up along the longer edges. This forms a sling that will make it easy to remove the cake.
In one bowl, place the flour, espresso powder, cocoa powder, baking powder, and salt. (Author's note: I sifted them together, as some of my ingredients came out of the freezer and were a little lumpy.)
In a small pan, melt the stick of butter and set it aside to cool.
In a second bowl, whisk together the eggs and sugar. Whisk in the cooled butter, the milk, and the vanilla extract.
Whisk the two sets of ingredients together, and then add the hot water and stir that in.
Add the chocolate batter to the pan and bake 40 - 45 minutes, checking with a cake tester to be sure it's done but not dry. Let the cake cool on a rack for half an hour, then remove it to a pretty plate.
In a small bowl, mix the sifted confectioners' sugar with a tablespoon or two of milk and 2 teaspoons vanilla.
Once the cake is completely cook, paint on the glaze. Serve exactly as it is or with ice cream.
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