New Orleans Jolt Cake

Recipe by Steve P.
READY IN: 1hr 20mins
SERVES: 8-12


  • 1
    cup brewed espresso
  • 1
    cup sugar, plus
  • 2
    tablespoons sugar
  • 14
    teaspoon freshly grated orange zest
  • 14
    teaspoon orange extract
  • 2
    tablespoons Grand Marnier
  • 12
    ounces semisweet chocolate, chopped
  • 4
    ounces unsweetened chocolate, chopped
  • 8
    large eggs, beaten lightly


  • In a small saucepan melt the butter over moderately low heat, stir in the espresso, sugar, zest, orange extract and Grand Marnier, and transfer the mixture to a bowl.
  • In the top of a double boiler set over barely simmering water melt the semisweet chocolate and the unsweetened chocolate, stirring occasionally.
  • Stir the chocolates into the butter mixture and add the eggs, stirring until the mixture is just combined.
  • Line the bottom of a buttered 9-inch cake pan, 2 inches deep, with parchment paper and butter the paper.
  • Spoon the batter into the pan, put the pan in a baking dish, and add enough hot water to the dish to reach halfway up the side of the pan.
  • Bake the cake in the middle of a preheated 350-degree oven for 1 hour.
  • Remove the cake from the water bath and let it cool on a rack, and chill it, covered loosely, for 3 hours.
  • Run a thin knife around the inside of the pan and dip the bottom of the pan in hot water for 3 seconds.
  • Invert a platter over the pan, invert the cake with a sharp rap onto the platter, and cut it with a sharp knife dipped in hot water, cleaning the knife before cutting each slice.