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Brazilian: Chocolate Cake




Source of Recipe


Luis Ramos


Recipe Introduction


"To say Luis is enthusiastic about this cake is an understatement. He describes it as "...the lightest, moistest, [most] chocolaty cake in your life." We liked it. See if you do too.

For the best results, make sure to have all the ingredients at room temperature, except, of course, for the hot coffee."



List of Ingredients




3 ounces high-quality semisweet chocolate, chopped
1 ounce high-quality unsweetened chocolate, chopped
1 cup plus 2
tablespoons hot, strong coffee, divided as below
1/2 cup unsalted butter, room temperature
1 1/2 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt



Recipe



Preheat the oven to 350°F (190°C). Generously butter and flour a 10-inch bundt pan. Tap out the excess.

Melt the chocolate and 3 tablespoons of the hot coffee in a double boiler over low heat until smooth. Remove from the heat and cool to room temperature.

In the bowl of a stand mixer (or in a medium bowl using a handheld mixer), cream the butter. Gradually add the sugar and beat until light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, and mix until incorporated. Add the vanilla and the melted chocolate/coffee mixture until batter is even in color.

On a piece of waxed paper, resift the flour along with the baking soda and salt. Using a flat spatula, sprinkle 1/3 of the dry ingredients over the batter. Beat on low until no flour is visible. Pour in 1/3 of the coffee and mix to blend. Continue alternating until all the flour and coffee has been used.

Pour the batter into the bundt pan and bake for 40 to 45 minutes, or until the cake just pulls away from the sides of the pan and a toothpick inserted in the middle comes out with a few moist crumbs clinging to it. Let rest 5 minutes in the pan, then invert onto a lightly greased rack to cool.

When cool, dust with powdered sugar. You may cut the cake in half horizontally and fill it with chocolate icing, but it's wonderful just as is.