Prep 20 mins
Cook 30 mins
From "The Gift of Southern Cooking" by Edna Lewis & Scott Peacock. This cake is incredibly moist and rich! If you have any leftovers, don't refrigerate, simply cover and leave at room temperature.
- 2 cups granulated sugar
- 1 1⁄2 cups cake flour
- 1⁄2 teaspoon salt
- 3⁄4 teaspoon baking soda
- 1 cup hot double-strength brewed coffee
- 4 ounces unsweetened chocolate, finely chopped
- 2 eggs, at room temperature
- 1⁄2 cup vegetable oil
- 1⁄2 cup sour cream, at room temperature
- 1 1⁄2 teaspoons vanilla extract
- Preheat oven to 325 degrees F.
- Sift together the flour, sugar, salt and baking soda in a bowl. In a separate bowl, pour the hot coffee over the chopped chocolate, and allow chocolate to melt completely.
- In a separate bowl, whisk together until well blended the eggs and vegetable oil, followed by the sour cream, vanilla, and coffee-chocolate mixture. Stir the liquid mixture into the dry ingredients by thirds, stirring well after each addition until completely blended.
- Divide the batter evenly between two buttered and floured parchment-lined 9-inch cake pans. Drop each cake pan once onto the counter from a height of 3 inches to remove any air pockets (these would cause holes or tunnels in the baked cake layers.)
- Bake in the preheated oven for 30-40 minutes, until the cake springs back slightly when gently tapped in the center OR when a toothpick inserted in the center comes out clean. Remove immediately to cooling racks, and allow to rest for 5 minutes before turning out of the pans. Allow cakes to cool completely before peeling off the parchment bottoms and frosting.
- Enjoy the most moist, rich, chocolate chocolate cake you'll ever eat!
The best chocolate cake I, and everyone who has tasted it, have ever had. People swoon, and shout out over it. While the flavor and texture is not affected, my experience is that it falls after coming out of the oven, even when I've upped the flour to 1-3/4 c. It's wonderful with good quality chocolate, and sublime with Callebaut. I also find that 3/4 of the recipe for the frosting is more than enough, and I use 1/4 bittersweet chocolate. Follow the direction and DO NOT try to cool the frosting faster (by say putting it in the refrigerator) of it will turn grainy. I make it before I make the cake -- it takes 4 hours to get thick enough to frost the cake.
Oh my! 10 stars if I could! This cake is outstanding! So rich and moist and just fabulous, it is a chocolate lovers dream! I highly recommend using the parchment paper too as the first time I made this I was out so greased and floured the pan as I would normally. Didn't work at all and the cake stuck to the pans! Making it a second time using the parchment paper was a "piece of cake" :) I was unable to find cake flour so used regular and it didn't affect the outcome in our opinion at all. This cake is YUM! Thanks for sharing your recipe we'll enjoy again and again. Made for PAC Fall 09'