Rich coffee chocolate cake

Preparation Time

20 minutes

Cooking Time

90 minutes

Ingredients (serves 25)

• Melted butter or margarine, for greasing
• 400g good quality dark cooking chocolate, chopped
• 375g unsalted butter, chopped
• 330g (1 1/2 cups) caster sugar
• 310mls (1 1/4 cups) freshly brewed strong coffee
• 3 large eggs, lightly whisked
• 375g (2 1/2 cups) plain flour
• 2 tsp baking powder
• chocolate glaze
• 300g good quality dark cooking chocolate, finely chopped
• 125g unsalted butter, chopped

Method

1. Preheat oven to 160°C. Brush a 22cm round or 20cm square cake pan with the melted butter or margarine to grease. Line the base of the pan with non-stick baking paper.
2. Combine the chocolate, butter, caster sugar and coffee in a large saucepan and stir over medium heat until the chocolate and butter have melted and mixture is well combined (see microwave tip). Remove from heat, add the eggs and stir with a whisk until combined. Sift together the flour and baking powder, add to the chocolate mixture and stir with the whisk until smooth.
3. Pour the mixture into the prepared pan and bake in preheated oven for 1 1/2 hours or until cake crumbs cling to a skewer inserted into the centre of the cake. Stand in pan for 10-20 minutes before turning onto a wire rack to cool.
4. To make the chocolate glaze, combine the chocolate and butter in a medium heat-resistant bowl and stir over simmering water until the chocolate melts and the mixture is smooth and well combined. Remove from heat.
5. Trim the top of the cake to form a fiat surface if necessary. Turn the cake upside down and place on a tray. Pour the chocolate glaze evenly over the cooled cake and spread with a spatula. Set the cake aside ill a cool place (but not the fridge as the glaze will lose its gloss) for about 20 minutes or until the glaze has set. Transfer cake to a platter and decorate as desired. For our cover shot, we've tied a bow around the candle to give the cake a festive look.

Notes & tips

Suitable for a birthday, father's day, wedding or any special occasion honouring a chocoholic. This cake gets better with age, becoming more fudgy as the days pass. Serve a sliver with coffee or a larger portion for dessert with fresh berries and thick cream or vanilla ice-cream. It will keep in an airtight container at room temperature for up to 1 week.

Source

Supplied by: Australian Good Taste - July 1997