Recipe by Mirj
This is from the Sampson Eagon Inn. It's a little bit a work, but really worth it. True chocolate nirvana!
Top Review by Kathy Berliner
I made this cake for a co-worker's birthday whose middle name is chocolate. It was enjoyed by everyone. This cake is for the true chocolate lover. The flavor is intense but so good. I did not have Kahlua but I used very strong coffee and it worked out just fine.
- 2 cups superfine sugar
- 1⁄2 cup cocoa powder
- 1 cup vanilla yogurt (strained at least 2 to 3 hours)
- 1⁄2-1 cup butter, softened
- 2 eggs
- 2 cups cake flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄4 cup Kahlua
- 6 ounces semisweet mini chocolate chips
- 10 ounces semisweet chocolate
- 1 ounce unsweetened chocolate
- 1 1⁄2 teaspoons unsalted butter
- 3⁄4 cup heavy cream
- 1 tablespoon Kahlua
Directions See How It's Made
- Preheat oven to 350 degrees.
- Blend together 1 cup sugar, cocoa powder and 1/2 cup yogurt.
- In another bowl, cream butter with 1 cup sugar.
- Beat eggs, one at a time, into creamed butter.
- Then beat in cocoa mixture.
- In a separate bowl, sift together flour, salt and baking soda.
- Add flour to butter cocoa mixture, alternating with remaining 1/2 cup of yogurt into which the Kahlua has been blended.
- Fold in chocolate chips.
- Pour evenly into a buttered 10-inch springform tube pan that has been dusted with cocoa powder.
- Bake for approximately one hour or until tester comes out clean.
- Cool cake on a rack before removing from pan.
- For the Glaze---------------.
- Break chocolate into bits.
- Place double boiler over, not in, a pan of hot water.
- Add chocolate, cream, butter and Kahlua.
- Cover tightly and heat for a few minutes, stir until completely melted and smooth.
- Transfer to stainless steel bowl and cover.
- Keep at room temperature.
- Slowly pour about half the glaze over the top of the cake spreading it evenly with a metal spatula over the top, sides and in the center.
- Refrigerate until glaze is firm.
- Then repeat with remaining glaze.
- Refrigerate again to allow second layer of glaze to firm up.
- Decorate with piped buttercream chocolate frosting in an interesting shape and top each with a chocolate coffee bean or pecan or walnut half.
- Or just accent with fresh flowers in center and around the sides.
- Best served the next day.