Notes:
* I recommend
Cup4Cup Multipurpose Flour if making this cake gluten-free.
* You use unsweetened cocoa powder for the cake and sweetened cocoa powder for the glaze.
* You can use chilled brewed coffee or dissolve 4 teaspoons espresso powder in ¼ cup hot water and then add 1-1/4 cups cold water.
* You can also split this cake into two 8" round pans. Cook for 30 to 35 minutes.