Yield: 10 Servings
|2 cups||All-purpose flour|
|2 teaspoons||Baking soda|
|½ cup||Unsalted butter; soften|
|2¼ cup||Brown sugar, packed|
|4 ounces||Bitter chocolate melted and cooled|
|1½ teaspoon||Pure vanilla|
|1 cup||Sour cream|
|1 cup||Coffee prepared very strong|
This rich cake is from Mendocino's CAFE BEAUJOLAIS. Chef Margaret Fox makes it for birthdays, and those adventuresome couples who want a chocolate wedding cake. It is usually served with Creme Fraiche Chocolate Frosting (recipe on separate post).
Sift together flour, baking soda and salt. Beat butter, sugar and eggs for 5 minutes in the bowl of an electric mixer until very light and fluffy.
Beat in chocolate and vanilla. Stir in about ⅓ of the dry ingredients, half the sour cream, another ⅓ of the dry ingredients, the rest of the sour cream, and finally the remainder of the dry ingredients. Stir JUST until mixed.
Stir in hot coffee, and pour into two 9 inch square pans greased and lined with waxed paper. Strike each pan on the edge of the counter or drop several times onto the floor from a height of 6 inches to release air bubbles. Bake at 350 degrees for 35 minutes. Cool pans on a wire rack for 15 minutes. Run a knife around the edge, turn out, and cool completely.
Posted to EAT-L Digest 17 Sep 96 Date: Wed, 18 Sep 1996 05:20:25 -0500 From: LD Goss <ldgoss@...>