DIRECTIONS

Cake:

Preheat oven to 350°F. Lightly coat a 9×5″ loaf pan with nonstick spray, then line with parchment paper, leaving overhang on long sides. Whisk flour, cocoa powder, salt, baking soda, and baking powder in a large bowl.

Whisk eggs, egg yolk, and 1 1/2 cups granulated sugar in a medium bowl just to blend. Add buttermilk, oil, vanilla extract, and 1/2 cup coffee, whisking just to blend. Gradually add buttermilk mixture to dry ingredients, stirring with a rubber spatula or a wooden spoon until just combined (batter will be a little lumpy; you don’t want to overmix).

Scrape batter into prepared pan and smooth surface. Bake until cake pulls away from sides of pan and a tester inserted into center comes out clean, 60–70 minutes.

Meanwhile, combine brown sugar, remaining 1/4 cup coffee, and remaining 2 tablespoons granulated sugar in a small bowl, stirring to dissolve sugar.

Transfer cake pan to a wire rack set inside a rimmed baking sheet and brush with coffee mixture (use all of it). Let cake cool completely in pan before turning out onto rack.

Glaze:

Place chocolate and vanilla in a medium bowl. Bring cream, and salt to a bare simmer in a small saucepan. Pour over chocolate mixture and let sit 5 minutes.

Gently stir with a rubber spatula until chocolate is melted and mixture is combined. While still warm, pour glaze over turned-out cake on wire rack, letting it drip over the sides (any extra glaze will pool in baking sheet). Let cake sit until glaze is set, about 30 minutes.

I worked with this recipe.