cake coklat ganda

Vegetable-oil cooking spray 1 cup warm water 1/2 cup unsweetened natural cocoa powder 1 1/2 cups all-purpose flour 1 cup granulated sugar 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup sunflower oil 1 tablespoon pure vanilla extract 2 teaspoons distilled white vinegar 2 ounces dark chocolate (preferably at least 70 percent cacao), finely chopped 1/2 cup confectioners' sugar, sifted 2 tablespoons water Directions For the cake: Preheat oven to 375 degrees. Coat an 8-inch round cake pan with spray. Whisk water and cocoa in a small bowl until smooth. Combine flour, sugar, baking soda, and salt in a large bowl, and make a well in center. Add cocoa mixture, oil, and vanilla. Whisk until smooth. Whisk in vinegar. Pour into pan. Bake until a toothpick inserted into center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake, invert it onto rack, and turn cake right side up. Let cool completely. Transfer cake to a serving plate or a cake stand. For the glaze: Melt chocolate in a heatproof bowl set over simmering water, stirring until smooth. Let cool slightly. Whisk together sugar and water until smooth. Add melted chocolate in a slow, steady stream, whisking until thickened, about 1 minute. Immediately pour glaze onto center of cooled cake. Using an offset spatula, gently spread glaze over top and sides. Cake can be stored at room temperature for up to 2 days.