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Black Chocolate Espresso Cake Recipe

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This recipe for Black Chocolate Espresso Cake, by , is from The vonNiessen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Victoria Schmid
Added: Sunday, June 21, 2009



1 ½ cups unsalted butter in sm pieces
3 cups granulated sugar
2 ½ cups flour, all purpose
3 Tbsp brandy
3 tsp pure vanilla extract
3 large eggs lightly beaten
3 Tbsp Kahlua or other coffee flavored liquor
½ cup cake and pastry flour, not self rising
1 ½ tsp baking soda
½ tsp salt
8 oz unsweetened chocolate, coarsely chopped, good quality
2 1/3 cups strong, freshly brewed, dark roast coffee, cooled to room temp


7 Tbsp unsalted butter in small pieces
additional unsalted butter to grease pan
10 oz bittersweet or semisweet chocolate
dark, chocolate covered espresso beans or chocolate coffee bean shaped candies for garnish

Preheat oven to 325 degrees. Grease a 10” springform pan, line with a circle of parchment paper and lightly grease the paper. Combine butter, chocolate and coffee in top of double boiler or a stainless steel bowl. Stir until melted. Place sugar in bottom of large mixing bowl. Remove chocolate mixture from heat and pour over sugar. Stir to blend and dissolve sugar. Cool 10 minutes.
With a wire whisk, add Kahlua, brandy and vanilla to cool chocolate mixture and blend well. Blend in lightly beaten eggs. Make sure they are mixed well. Batter will be extremely thin. Sift the flours, baking soda and salt together. Add dry ingredients to chocolate mixture in two additions, scraping down the sides of the bowl several times. Beat at medium speed for 1 minute. The batter may have little lumps but don’t worry. Bake in the middle of oven for 1 3/4 to 2 hours, rotating pan several times to ensure even baking. Glaze: Combine chopped chocolate and butter in top of a double boiler. Stir frequently until melted. Remove from the heat and cool slightly, stirring occasionally. Run a thin bladed knife around the cake and loosen and remove the sides of the pan. This recipe is a little labour intensive but completely worth it! P.S. I stole it from Dawn!




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