1 cup (125g) all-purpose flour
1 cup (200g) granulated sugar
1/2 cup (63g) unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/2 cup (100g) whole milk
1/4 cup (55g) oil
2 teaspoons vanilla extract
1/2 cup (118g) warm water, can use coffee
1 cup of milk chocolate chips
1/2 cup sour cream
1/2 teaspoon vanilla
Preheat the oven to 350°F. Line an 8×8-inch glass or ceramic mold with parchment paper and spray the sides and bottom. If using a metal mold, heat the oven to 325°F.
Mix the flour, sugar, cocoa powder, baking powder, baking soda and salt in the blender bowl.
Add the egg, milk, oil and vanilla and mix at low temperature until incorporated. When blended, increase speed to medium and blend for 2 minutes.
Add in warm water and stir gently – the dough will be very fine.
Pour the dough into the prepared dish. Bake for 35-40 minutes, or until a toothpick is removed.
Cool for 10 minutes in the dish, then continue cooling on a wire rack until it is at room temperature.
In a medium microwave bowl, heat the chocolate chips in the microwave on 50% power in 30 second increments, stirring after each heating, until completely melted.
Add the sour cream and vanilla and stir by hand until the glaze is well blended and fluffier.
Spread over the cooled cake.