Chocolate cake with triple glaze

For cake:

• 1 3/4 cup white whole wheat flour
• 2 cups sugar
• 3/4 cup cocoa powder
• 1 1/2 teaspoon baking powder
• 1 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup oil
• 1/2 cup tap water
• 1/2 cup soymilk
• 2 teaspoons vanilla
• 2 eggs
• 1 cup boiling water

For glaze:

• 3 cups powdered sugar
• 1 tablespoon vanilla
• 1 tablespoon instant coffee powder
• 1/4 cup cocoa powder

Preheat oven to 350° F.

Mix dry ingredients.

Add all liquid ingredients in order listed. Mix well. Check for flour clumps at the bottom of the bowl.

Spray a Bundt pan, and fill with batter. Bake for 40 minutes, or until cake is set.

Test for doneness by lightly tapping the top of the cake; It should spring back. If it stays indented, it needs more time. When done, remove from oven and cool on wire rack.

While cake is cooling, prepare glaze. Do not glaze cake until it is completely cooled or glaze will melt.

Tip: Place strips of parchment paper around the cake, sliding it partially under the cake to catch drips. When you’re done glazing, pull out and discard the strips and your cake platter will be neat and clean.

Mix 3 cups powdered sugar with vanilla and a few drops of hot water until you have a thick smooth, pourable consistency. Drizzle 1/3 of this mixture over the cooled cake.

Mix coffee granules with a tablespoon of hot water. Add to glaze. Drizzle half of this glaze over the cake.

Add cocoa powder and mix well. Add more hot water if needed. Drizzle over cake.

Creating this look is easier than you think. (Photo: Sarah F. Berkowitz)

Note: This cake freezes well. Wrap and seal, but avoid placing saran wrap or foil directly on the glaze. Use parchment paper to create a barrier if wrapping in plastic or foil to protect the cake and preserve the shine of the glaze.