Wickedly dark and decadent, this cake sports a touch of bourbon inside (but you can substitute brandy or espresso), and either dark chocolate or (if you choose) a halo of white chocolate ganache. The texture of this cake is quite unbelievable: it's moist but light, dense, but lofty. Frankly, I’ve never created a chocolate cake quite this delicious nor as soul-and-heart satisfying. It requires a slow bake to keep its wonderful character intact. These days, I'm serving it with salted caramel sauce, especially on Valentine's Day.
2 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1 ¾ cup brewed coffee
¼ cup brandy or bourbon
5 ounces semi-sweet chocolate
1 cup unsalted butter
2 cups sugar
1 ½ teaspoons pure vanilla extract
White or Dark Chocolate Ganache
1 ½ cups white or semi-sweet chocolate, chopped
1/2 cup whipping cream
2-3 ounces semi-sweet dark chocolate, melted, for drizzling
Preheat oven to 275 F. Line a baking sheet with parchment paper. Spray a 10 inch springform pan with nonstick cooking spray, line with parchment paper and put on baking sheet. You can also use a heart shaped pan.
In a bowl, whisk the flour, soda, and salt together.
In a saucepan, heat coffee with bourbon or brandy, and stir in chocolate and butter to melt. Add in the sugar, remove from the stove, and stir until smooth. Pour the chocolate mixture into a large bowl. Let cool a few minutes. Then add the dry ingredients to chocolate, and then blend in eggs and vanilla.
Spoon the batter into the pan.
Bake approximately 1 ½ hours or until cake tests done – it will spring back when gently pressed with fingertips. Cool well
For the Ganache, heat the cream to just simmering and then quickly stir, then whisk the chocolate in to melt. Stir until smooth. Chill until very thick but still pourable. If ganache is too thick to start with (some white chocolate melts differently), thin it with little additions of warm cream or a teaspoon of melted unsalted butter.
Pour over inverted cake, let drip down sides. Garnish with drizzle of dark chocolate. Alternatively, you can coat the cake all in melted, dark chocolate and place some rose petals in the center.
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/
BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express
permission of the author/baker. Thank you kindly for respecting my copyright and happy baking.
BetterBaking.Com, established 1997.