Caramel Mirror Glaze Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease and flour an 8-inch round cake pan.

   Tip: Use a silicone spatula for easy cake release.

2. 2

   In a medium bowl, whisk together the flour, sugar, cocoa powder, and salt.

   Tip: Sift the dry ingredients to ensure even mixing.

3. 3

   In a large bowl, combine the butter and eggs. Beat until light and fluffy, about 3 minutes.

   Tip: Use an electric mixer for creamiest results.

4. 4

   Gradually add the dry ingredients to the wet ingredients, alternating with the vanilla extract.

   Tip: Scrape down the sides of the bowl to ensure all ingredients are well combined.

5. 5

   Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Let the chocolate cool slightly before folding it into the cake batter.

6. 6

   Pour the batter into the prepared cake pan and smooth the top.

   Tip: Tap the pan gently to remove any air bubbles.

7. 7

   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

   Tip: Let the cake cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.

8. 8

   To make the caramel mirror glaze, combine the caramel sauce, water, and confectioner's sugar in a small saucepan.

   Tip: Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes.