1 oz. fine quality bittersweet chocolate, chopped evenly
1/4 cup plus 2 tbsp unsweetened dark cocoa powder
1/2 cup hot coffee
1 egg
1 egg yolk
2 tbsp sour cream
1 tsp vanilla bean paste or vanilla extract
1 cup plus 2 tbsp all purpose flour
3/4 cup light brown sugar, tightly packed
1/2 tsp baking soda
1/4 tsp salt
8 tbsp unsalted butter, softened
Instructions
Preheat oven to 350 degrees. Grease a 9-inch cake pan with vegetable shortening and line with a circle of parchment paper. Grease paper and set pan aside.
In a medium bowl, whisk the chocolate, cocoa and hot coffee (or water) until smooth. Set aside.
In another bowl, whisk the eggs, yolks, sour cream, half the chocolate mixture and vanilla until just combined.
In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, brown sugar, baking soda and salt on low for 30 seconds.
Add the softened butter and the remaining chocolate mixture.
Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 30 seconds. Scrape down the sides of the bowl.
With the mixer off between additions, add the egg mixture in two parts, starting on medium-low speed and gradually increasing to medium.
Beat on medium speed for 45 seconds after each addition to incorporate the ingredients and strengthen the structure.
The batter will be slightly fluffy. Scrape down the sides of the bowl.
Using a silicone spatula, scrape the batter into the prepared pan and smooth the surface evenly with a small offset spatula.
Bake for 30-40 minutes (check at 30).
Cake is does when a toothpick tester comes out clean and the cake springs back when pressed in the middle.
Let the baked cake cool in the pan on a wire rack for 10 minutes, then turn cake out onto a wire rack. Let cool completely.
Originally Submitted
10/24/2013
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