Chocolate coffee-nut cake
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Coffee, brewed; boiling |
| 4 | 1 oz unsweetened chocolate squares; chopped | |
| 1 | Stick butter, (4 oz); softened | |
| 1⅔ | cup | Brown sugar; packed |
| 2 | teaspoons | Vanilla extract |
| 2 | Eggs | |
| 2 | cups | Flour |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Cinnamon; ground |
| ½ | teaspoon | Salt |
| ½ | cup | Sour cream |
| ¾ | cup | Pecans; chopped |
| Powdered sugar | ||
Directions
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 1:15 1. Preheat oven to 325°F. Grease a 9-inch springform pan. Dust with flour; tap out excess. 2. In a small bowl, pour boiling coffee over chocolate and stir until melted and smooth.
In a large bowl, beat together butter, brown sugar, and vanilla with an electric mixer on medium speed until light and fluffy, 1 to 2 mins. Beat in eggs until well blended, then beat in chocolate mixture. 3. Sift flour with baking soda, cinnamon, and salt. Add to chocolate mixture alternately with sour cream, beating only until blended. Stir in nuts. Turn batter into prepared pan. 4. Bake 55 to 60 mins, or until a cake tester inserted in center comes out clean.
Let cake cool in pan. Run sharp knife around edges to loosen. Remove springform side. Sift powdered sugar over top.
NOTES : This is a versatile cake that totes well to picnics or potlucks.
It's fine with just a sprinkling of powdered sugar on top, but you
can gussy it up with your favorite frosting, if you prefer.
From: Dan Klepach