Prep 1 hr
Cook 1 hr 15 mins
- 2 ounces unsweetened chocolate, coarsely chopped
- 2 teaspoons dry instant coffee
- 1 cup boiling water
- 2 cups sifted all-purpose flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄4 lb sweet butter
- 1 teaspoon vanilla extract
- 1 3⁄4 cups brown sugar, firmly packed (light or dark)
- 2 large eggs
- 1⁄2 cup sour cream
- 2 ounces unsweetened chocolate
- 2 tablespoons butter, at room temperature
- 1⁄2 teaspoon vanilla extract
- 1 cup strained powdered sugar
- 1 large egg
- Adjust oven rack one-third up from the bottom of the oven; preheat oven to 325°.
- Butter a 9x5 inch loaf pan; dust it lightly with fine, dry bread crumbs; invert pan over paper and top to shake out excess.
- Place the chocolate and instant coffee in a small mixing bowl; add in the boiling water; stir occasionally until the chocolate is melted.
- Then let stand to cool to room temperature; it is all right if the chocolate settles to the bottom.
- Sift together the flour, baking soda, and salt; set aside.
- In a large bowl of an electric mixer cream the butter.
- Add in the vanilla and brown sugar; beat to mix well.
- Add the eggs one at a time, beating after each addition until it is thoroughly incorporated.
- On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until smooth.
- Then add the sour cream and again beat only until smooth.
- Finally, stir the cooled chocolate and gradually, on low speed, beat it inches.
- The batter will be thin; pour it into the prepared pan.
- Bake for 60-75 minutes, until pick comes out clean.
- Cool the cake in the pan for several minutes; then cover with a rack, invert pan and rack, remove pan, and let cake cool upside down.
- When the cake is cool, prepare icing.
- Icing: place the chocolate in the top of a small double boiler over hot water on low heat.
- Cover and let the chocolate melt.
- Meanwhile, place the butter, vanilla, powdered sugar, and the egg in the small bowl of an electric mixer; beat until smooth.
- Add in the warm melted chocolate; continue to beat until smooth and creamy.
- Spread the icing over the top of the cake; smooth it, or you can make deep zigzag ridges by moving a spatula or the back of a spoon through this thick, creamy icing.
- Let the cake stand for an hour or so until the icing is set (if you refrigerate this cake, the icing will become firm fudge candy).