Best Glazed Chocolate Cake Recipes

CHOCOLATE GLAZED CHOCOLATE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
• In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in chocolate chips. Spoon into pan.
• Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes in pan. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
• In 1-quart saucepan, heat glaze ingredients over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. Drizzle over cake. Store loosely covered.

CHOCOLATE-GLAZED HAZELNUT MOUSSE CAKE

Steps:

• Make shortbread base:
• Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide shortbread base off bottom), then lock on side of pan and line bottom with a round of parchment paper.
• Pulse hazelnuts with sugar in a food processor until nuts are finely chopped. Add flour, butter, cocoa, and salt and pulse just until a dough forms.
• Press dough evenly onto bottom of springform pan with your fingers. Prick all over with a fork, then bake until just dry to the touch, about 18 to 20 minutes. Transfer base in pan to a rack to cool completely, about 30 minutes. Remove side of pan and carefully slide out parchment from under shortbread, then reattach side of pan around shortbread base.
• Make mousse while shortbread cools:
• Sprinkle gelatin over water in a 1- to 1 1/2-quart heavy saucepan and let stand until softened, about 5 minutes. Heat gelatin mixture over low heat, stirring, just until gelatin is melted, about 2 minutes. Whisk in chocolate hazelnut spread until combined and remove from heat.
• Whisk together mascarpone and chocolate hazelnut mixture in a large bowl. Beat together cream, cocoa powder, and sugar in another large bowl with an electric mixer at low speed until just combined, then increase speed to high and beat until cream just holds soft peaks. Whisk one third of whipped cream into mascarpone mixture to lighten, then fold in remaining whipped cream until well combined. Spoon filling onto shortbread base in pan, gently smoothing top, then chill, covered, at least 3 hours.
• Make ganache and glaze cake:
• Bring cream to a simmer in a small heavy saucepan and remove from heat. Add chocolate and let stand 1 minute, then gently whisk until completely melted and smooth. Transfer ganache to a small bowl and cool, stirring occasionally, until slightly thickened but still pourable, about 20 minutes.
• Run a warm thin knife around inside of springform pan, then remove side. Slide cake off bottom of pan and transfer to a serving plate. Pour ganache onto top of cake and spread, allowing excess ganache to drip down sides.

GLAZED CHOCOLATE ESPRESSO CAKE

Steps:

• Preheat the oven to 350 degrees F. Coat a 9-inch springform pan with nonstick spray. Line the base and sides with parchment paper.
• For the cake: Cream the butter and brown sugar together in the bowl of an electric stand mixer fitted with the paddle attachment until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, mixing until fully incorporated before adding the next and scraping the sides of the bowl after each addition. Mix in the vanilla.
• Whisk the flour, cocoa powder, espresso powder, baking powder and salt in a medium bowl to combine. Add about half of the flour mixture to the mixer bowl and mix to combine. Scrape the bowl well, then add the buttermilk and mix on low speed to combine. Add the remaining flour mixture and mix on low speed to incorporate.
• Scrape the batter into the prepared cake pan and spread into an even layer. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
• Cool the cake for 10 minutes in the pan, then unlock and remove the sides of the pan and remove the parchment strips. Cool the cake completely on a cooling rack placed over a parchment-lined baking sheet.
• For the glaze: Put the chocolate and espresso powder in a medium bowl. Heat the cream to a simmer in a small saucepan over medium heat, then pour the cream over the chocolate. Let sit for 30 seconds, then stir until the mixture is smooth. Transfer to a measuring cup with a pour spout.
• Start by pouring glaze around the edges of the cake, then continue pouring and working towards the center of the cake until it is covered. Let the glaze set for 5 minutes, then gently transfer to a serving platter or cake stand (do not let the glaze set fully on the cooling rack). Once the glaze is set, the cake is ready to serve.

CHOCOLATE GLAZED CAKE DOUGHNUTS

Steps:

• Sift together the flour, baking powder, baking soda, salt and cinnamon in a large bowl. In the bowl of an electric mixer fitted with a paddle, beat the eggs until foamy, gradually add the sugar and continue to beat until thick and yellow. Melt butter in a saucepan over low heat and combine with milk and vanilla extract. Stir the milk mixture into the egg mixture until blended. Add the dry ingredients to the wet ingredients and mix just until incorporated. Chill for 30 minutes to make it easier to roll and cut.
• Roll or pat the dough out on a heavily floured surface to about 1/4-inch thick, the dough is somewhat wet. Cut with a floured doughnut cutter, saving the holes. Transfer to a sheet of waxed paper and allow to air dry for 10 minutes. The dough will form a slight crust and absorb less fat when fried.
• Heat 3-inches of vegetable oil or shortening to 375 degrees F in an electric fryer or deep saucepan. Fry doughnuts until golden, about 5 minutes each side. To keep the oil temperature constant, fry 3 at a time. Fry the holes separately and drain on paper towels.
• For the chocolate glaze: melt butter and chocolate in a saucepan until melted, remove from heat. Whisk in confectioners' sugar until smooth. Gradually stir in the water until the mixture reaches the desired consistency. Dip the tops of the doughnuts in the glaze.

CHOCOLATE-GLAZED FUDGE CAKE

Steps:

• Heat oven to 350°F. Grease 8-inch round cake pan. In medium saucepan, melt butter and 16 oz. chocolate over medium-low heat, stirring until smooth. Remove from heat. Stir in 2 teaspoons vanilla. Gently stir in eggs until well combined. Pour into greased pan. Place cake pan in 13x9-inch pan; add warm water until 1 inch deep.
• Bake at 350°F. for 35 to 40 minutes or until center is set. Remove cake pan from water bath; place on wire rack. Cool 40 minutes.
• Carefully run knife around edge of pan; invert cake onto wire rack. Cool an additional 20 minutes.
• Meanwhile, in small saucepan, combine whipping cream, corn syrup and 1 teaspoon vanilla. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Add 3 oz. chocolate; stir until melted and smooth.
• Place cake on serving platter. Place pieces of waxed paper under cake to catch drips. Slowly pour glaze over top and sides of cake to cover. With narrow metal spatula, smooth glaze over cake. Sprinkle hazelnuts around top edge of cake. When glaze is set, remove waxed paper. Store in refrigerator.

GLAZED CHOCOLATE ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 350°. Sift flour, 1 cup sugar and cocoa together twice., Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack until top springs back when lightly touched and cracks feel dry, 40-50 minutes. Immediately invert pan; cool completely in pan, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate. For glaze, in a microwave, melt chocolate chips with cream; stir until smooth. Drizzle over cake.

CHOCOLATE-GLAZED HONEY CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x3-inch loaf pans.
• Mix 4 cups flour, 1 1/2 cups sugar, honey, eggs, oil, coffee, jam, baking powder, cinnamon, cloves, and baking soda together in a bowl until smooth; spread evenly into the prepared loaf pans.
• Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Remove cake from pans and cool on a wire rack.
• Mix 1/2 cup sugar, cocoa powder, water, and 1 teaspoon flour together, stirring constantly, in a saucepan over low heat until mixture is smooth and thick, about 8 minutes. Remove saucepan from heat and add margarine and brandy; whisk until glaze is thickened. Refrigerate glaze until cooled, at least 15 minutes.
• Spread glaze over cooled cakes.

GLAZED CHOCOLATE LAYER CAKE

Steps:

• Make cake: Preheat oven to 450 degrees, with racks in upper and lower thirds. Coat two 10 1/2-by-15 1/2-inch jelly-roll baking pans with cooking spray. Line with parchment paper; coat with cooking spray. Dust with flour, tapping out excess. In a bowl, whisk together flour and teaspoon salt.
• In a large bowl, using an electric mixer, beat eggs, yolks, and sugar on medium-high, 2 minutes; increase speed to high and beat until pale and thick, 5 minutes. Sift flour mixture over egg mixture; with a large rubber spatula, fold together until almost blended. Pour butter down side of bowl, folding to combine. Divide batter between pans; smooth with a table knife. Immediately transfer pans to oven and bake until cakes are golden brown and springy when pressed, 6 to 7 minutes, rotating pans halfway through. Let cool completely.
• Make filling: In a large bowl, stir together egg yolks, mascarpone, sugar, cocoa, orange zest (if using), and pinch of salt. In another large bowl, using an electric mixer, beat egg whites and pinch of salt until soft peaks form. With a large rubber spatula, fold one-third whites into mascarpone mixture; fold in remainder.
• Invert cakes onto a work surface and gently peel off parchment. Using a serrated knife, trim cakes to measure 10 by 15 inches, then cut each crosswise into thirds. Place 1 cake layer, golden side up, on a platter; brush with brandy and spread with 1 cup filling. Repeat with remaining cake, brandy, and filling, ending with a layer of brandy-brushed cake. Refrigerate until set, about 30 minutes.
• Make Chocolate Glaze. Pour over top of cake and spread so it drips down sides (or spread along sides). Cover and refrigerate 1 hour (or up to 2 days).

GLAZED CHOCOLATE COFFEE CAKE

Steps:

• Combine 1/2 cup all-purpose flour and yeast in a bowl; stir in warm water. Let rest until doubled in volume, 30 to 40 minutes.
• Heat 1/2 cup milk in a small saucepan over medium heat until it begins to bubble. Combine milk, whole wheat flour, 1/4 cup sugar, 2 tablespoons butter, and 1/2 teaspoon salt in a bowl. Allow to cool slightly. Add yeast mixture; stir to combine.
• Stir in additional all-purpose flour until dough forms a ball and pulls away from the bowl. Transfer to a floured work surface; knead until smooth and elastic. Place dough in a greased bowl; cover with plastic wrap and let rise until doubled in volume, 45 minutes to 1 hour.
• Punch dough down; let rest 10 minutes more.
• Roll dough out on a floured work surface into a 12x20-inch rectangle. Spread 2 tablespoons melted butter on the dough. Combine 1 cup confectioners' sugar, cocoa powder, and cinnamon in a bowl; sprinkle over the dough.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Roll dough up jelly-roll fashion. Shape roll into a circle on the prepared baking sheet. Slice roll into 16 slices, cutting only 3/4 of the way through. Twist every other slice flat to the inside of the circle; twist the other slices flat to the outside of the circle. Cover with plastic wrap; let rise until doubled in volume, about 30 minutes.
• Bake in the preheated oven until golden, about 20 minutes. Remove from baking sheet; let cool.
• Combine 1 cup confectioners' sugar, 2 tablespoons milk, and 2 tablespoons melted butter. Drizzle glaze over coffee cake.

CHOCOLATE-GLAZED COCONUT-ALMOND CAKE

Steps:

• For cake:
• Preheat oven to 325°F. Butter and flour 9-inch-diameter cake pan with 2-inch-high sides. Using electric mixer, beat 1 cup sugar, almond paste and butter in large bowl to blend. Add yolks, extract and salt and beat 1 minute. On low speed, beat in flour alternately with milk in 3 additions each. Mix in coconut. Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks. Gradually beat in remaining 1/4 cup sugar and beat until stiff but not dry. Fold whites into batter.
• Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 1 hour. Cool cake in pan on rack 20 minutes. Run small sharp knife around sides to loosen cake. Turn out cake onto rack; cool completely.
• For Filling:
• Bring cream of coconut and butter to simmer in heavy medium saucepan over low heat. Add white chocolate; stir until melted. Pour into bowl and cool. Add cream cheese and beat until smooth. Mix in coconut. Chill until spreadable, about 30 minutes.
• For Glaze:
• Bring 3/4 cup cream and corn syrup to simmer in heavy medium saucepan. Add chocolate and stir until melted and smooth. Cool until just pourable, about 15 minutes.
• Using serrated knife, cut cake horizontally in half. Place 1 cake layer cut side up on plate. Spread filling over. Top with second cake layer cut side down. Pour half of glaze over top of cake, spreading with spatula to cover sides and smooth top (reserve remaining glaze for sauce). Press almonds around sides and in 1-inch border around top edge of cake. Refrigerate cake until glaze sets, about 1 hour. (Can be made 1 day ahead. Cover cake with cake dome; chill. Chill remaining glaze. Let cake stand 2 hours at room temperature before continuing.)
• Mix reserved glaze and remaining 1/4 cup cream in saucepan. Stir over low heat until sauce is heated through. Slice cake; serve with sauce.

GLAZED CHOCOLATE CAKE WITH SPRINKLES

Steps:

• Make cake:
• Preheat oven to 350°F with rack in middle. Butter bottom and side of pan, then line bottom with a round of parchment.
• Sift together flour, cocoa powder, baking soda, baking powder, and salt into a bowl.
• Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to medium-low and add flour mixture and milk alternately in batches, beginning and ending with flour mixture (batter will appear curdled).
• Transfer batter to cake pan and smooth top. Bake until cake begins to pull away from side of pan and a wooden pick inserted into center comes out clean, 35 to 40 minutes. Cool cake in pan 5 minutes, then invert onto a rack and cool completely, about 1 hour.
• Make glaze while cake cools:
• Bring cream to a simmer in a small heavy saucepan over medium heat, then pour over chocolate in a bowl and let stand 1 minute. Gently whisk until smooth, then stir in corn syrup. Cool completely, gently stirring occasionally, about 30 minutes (glaze will thicken).
• Carefully peel off parchment from cake. Pour glaze onto center of cake and spread to edges with a spatula. Decorate with sprinkles and/or nonpareils.

GLAZED CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch-round cake pan; line bottom with a round of waxed or parchment paper. Butter paper; dust bottom and sides of pan with cocoa, tapping out excess.
• Sift together cocoa, flour, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and 1 cup sugar until light and fluffy. Add eggs one at a time, beating well after each and scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream and beginning and ending with the flour.
• Spread batter in prepared pan. Tap pan firmly on countertop once to eliminate large air bubbles. Bake until a cake tester inserted into the center comes out clean, 30 to 35 minutes. Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom-side up). Set rack with cake over a rimmed baking sheet. Pour glaze over cake, letting it run over sides; spread gently with an offset spatula or table knife to coat. Let set, about 30 minutes.
• If desired, whip cream and remaining 2 tablespoons sugar with an electric mixer until soft peaks form. Serve cake with whipped cream and chocolate shavings.

CHOCOLATE-GLAZED POUND CAKE

Steps:

• Microwave 6 ounces chopped bittersweet chocolate with 1 stick cut-up butter and 1 tablespoon honey on 75 percent power until melted, about 2 minutes. Whisk until smooth. Place a loaf of pound cake on a rack and drizzle with the glaze.

FUDGE-GLAZED CREAMY PEANUT BUTTER CHOCOLATE CAKE

Steps:

• Preheat oven to 350 F. Spray an 8-inch cake pan (with at least 2-inch sides) with nonstick cooking spray with flour. To make the cake: In a large bowl, whisk together the sugar, flour, cornstarch, cocoa powder, baking powder, espresso powder, baking soda and salt. Add the eggs, canola oil and vanilla and whisk to combine. The mixture will be very thick - just make it as uniform as you can. Add the water, a little at a time, whisking in between each addition. Continue until you've added all of the water - the batter should be smooth and fairly thin. Transfer the batter to the prepared pan. Bake for 35-37 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when gently pressed with your fingertip. Transfer the pan to a wire rack and cool for 15 minutes, then turn the cake out onto the rack to cool completely. To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the peanut butter, sugar and vanilla together until the mixture resembles coarse crumbs. Add the cream, beating until the filling is smooth - it will be somewhat thick, but still spreadable. You can add additional cream to adjust the consistency, if necessary. To make the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat for 30 seconds on 50% power. Gently stir, then continue heating in 20-second intervals on 50% power, stirring in between each, until the chocolate is completely melted and the glaze is smooth. Set aside for 30-45 minutes, or until the mixture thickens enough to be spreadable. To assemble: Use a long, thin knife to cut the cake in half horizontally to make two layers. Place the bottom, cut side up, on a serving plate. Spread with the peanut butter filling, then lay the second half of the cake on top, cut side down. Spread the glaze over the top and sides of the cake. Garnish with chopped peanut butter cups.

WHITE CHOCOLATE CHIP GLAZED CAKE

Steps:

• In saucepan, heat ingredients over low heat. Stir constantly until chips have melted and mixture is smooth.
• Preheat oven to 350° and grease side of round pan, 9x1 1/2", or square pan, 8x8x2".
• Line the bottom with parchment or waxed paper.
• Beat all ingredients except the vanilla chips with a mixer on low speed 30 seconds, scraping bowl constantly.
• Beat on high speed for 2 minutes, scraping bowl occasionally.
• Stir in the vanilla chips and pour into pan.
• Bake 35-40 minutes or until toothpick in center comes out clean.
• Cool cake for 10 minutes then remove from pan and peel off paper. Cool completely.
• Spread with glaze, letting some drizzle down sides of cake.

CHOCOLATE-GLAZED COCONUT-ALMOND CAKE

Steps:

• For the cake-----------.
• Preheat oven to 325F degrees.
• Butter and flour 9" diameter cake pan with 2" high sides.
• Using electric mixer, beat 1 cup sugar, almond paste and butter in large bowl to blend.
• Add yolks, extract and salt and beat 1 minute.
• On low speed, beat in flour alternately with milk in 3 additions each.
• Mix in coconut.
• Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks.
• Gradually beat in remaining 1/4 cup sugar and beat until stiff but not dry.
• Fold whites into batter.
• Pour batter into prepared pan.
• Bake until tester inserted into center comes out clean, about 1 hour.
• Cool cake in pan on rack 20 minutes.
• Run small sharp knife around sides to loosen cake.
• Turn out cake onto rack; cool completely.
• For Filling-----------.
• Bring cream of coconut and butter to simmer in heavy medium saucepan over low heat.
• Add white chocolate; stir until melted.
• Pour into bowl and cool.
• Add cream cheese and beat until smooth.
• Mix in coconut.
• Chill until spreadable, about 30 minutes.
• For Glaze-----------.
• Bring 3/4 cup whipping cream and corm syrup to a simmer in heavy medium saucepan.
• Add chocolate and stir until melted and smooth.
• Cool until just pourable, about 15 minutes.
• Using serrated knife, cut cake horizontally in half.
• Place 1 cake layer cut side up on plate.
• Spread filling over.
• Top with second cake layer cut side down.
• Pour half of glaze over top of cake, spreading with spatula to cover sides and smooth top (reserve remaining glaze for sauce).
• Press almonds around sides and in 1" border around top edge of cake.
• Refridgerate cake until glaze sets, about 1 hour.
• (Can be made 1 day ahead. Cover cake with cake dome; chill. Chill remaining glaze. Let cake stand 2 hours at room temperature before continuing.) Mix reserved glaze and remaining 1/4 cup whipping cream in saucepan.
• Stir over low heat until sauce is heated through.
• Slice cake; serve with sauce.

CHOCOLATE GLAZED ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Combine 1/2 cup of the sugar with the flour and sift them together 4 times. Set aside.
• Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Beat on high speed for a few minutes until thick and shiny. Add the vanilla and continue to whisk until very thick, about 1 more minute. Scrape the beaten egg whites into a large bowl. Sift 1/4 of the flour mixture over the egg whites and fold it very carefully into the batter with a rubber spatula. Continue adding the flour in 3 equal additions, sifting and folding until it's all incorporated. Fold in the grated chocolate.
• Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 45 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack. When cool, run a thin, flexible knife around the cake to remove it from the pan.
• For the chocolate glaze, place the chocolate chips and the heavy cream in a heat-proof bowl over a pan of simmering water and stir until the chocolate melts. Pour the chocolate over the top of the cooled cake to cover the top completely and allow it to drizzle down the sides. If you have chocolate glaze left over, you can serve it on the side with the cake.

GLAZED CHOCOLATE-ORANGE CAKE

Steps:

• Prepare cake batter and bake as directed on package for 12-cup fluted tube or 10-inch tube pan. Cool cake in pan 10 min. Pierce cake with large fork at 1/2-inch intervals.
• Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; carefully pour over cake. Refrigerate 3 hours. Meanwhile, grate peel from orange, then cut orange into sections (see Tip); refrigerate until ready to use.
• Loosen cake from sides of pan with knife. Invert cake onto plate; gently remove pan. Microwave 2 cups COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Drizzle over cake. Sprinkle with orange zest. Top with remaining COOL WHIP and orange sections just before serving.

BERRY-GLAZED CHOCOLATE CAKE

Steps:

• In a large bowl, combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan, combine the glaze ingredients. cook and stir over low heat until smooth. Brush over cake. Let stand for 10 minutes or until set., Place cocoa in a small saucepan. Stir in cream and butter until smooth. Cook and stir over low heat for 2 minutes or until thickened. Remove from heat; stir in confectioners' sugar and vanilla until smooth. Cool slightly; drizzle over cake. Let stand until set.

CHOCOLATE GLAZED BANANA BUNDT CAKE

Steps:

• 1. Grease a large bundt pan. I make a paste with 1 melted tablespoon of butter and 1 tablespoon of flour. Then paint a coating with a pastry brush, on the inside of the pan. Your cake will release with ease.
• 2. Mash the bananas well, until smooth Add the sugar, vegetable oil, beaten eggs, and vanilla extract. Mix well.
• 3. In a separate bowl, whisk together flour, soda, cinnamon and salt. Stir the flour mixture into the banana mixture, until just mixed. Don't over mix.
• 4. Pour the batter into the prepared bundt pan. Preheat oven, and bake at 350 degrees for 45 minutes to 1 hour. Check with toothpick. Every oven's different, it took 1 hour in my oven.
• 5. Cool in pan for 15 minutes, before removing from pan, to cool completely before glazing.
• 6. THE GLAZE Melt butter in a small saucepan over low heat. Add cocoa and stir until smooth. Add milk, stirring until well blended. Remove from heat and beat in the confectioners sugar and vanilla until smooth. Let cool to thicken, stirring occasionally. (I even pop it into the fridge to help it along) Drizzle over cooled cake.
• 7. Enjoy!