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Categories:Viewed: 50 - Published at: 6 years ago
Ingredients
- 3 ounces chocolate chopped
- 1 ounce chocolate unsweetened unsweetened, chopped
- 1 cup coffee hot, strong
- 1/2 cup butter
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 2 cups cake flour
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Method
- Preheat the oven to 350F (180C).
- Use a tube pan that is constructed in one piece because the batter is very thin and will flow through the seams of a 2-piece pan.
- Butter it GENEROUSLY and coat it with flour.
- Tap out excess.
- Measure out everything.
- Melt the chocolate close to the end because if it cools it won't mix in properly.
- Heat the chocolate with 2 tablespoons of coffee over low heat, stirring constantly until it is just melted and smooth.
- Reserve.
- Cream the butter; then gradually add the sugar and beat until the mixture is light.
- Add the eggs one at a time; then STIR in the vanilla and the melted chocolate.
- Sift the flour and measure 2 cups; then resift with the baking soda and the salt.
- GENTLY STIR it into the batter, ALTERNATING it with the rest of the coffee, until all is incorporated.
- Pour the batter into the tube pan, and bake the cake for 50 minutes, or until the cake pulls away from the sides and a toothpick inserted in the middle comes out clean.
- Let rest 5 minutes in the pan, then turn out onto a rack to cool.
- When cool, dust with powdered sugar.
- You may cut the cake in half and fill it with a chocolate icing but it stands superbly alone.
