by Allison Sandbeck –
This isn’t your typical coffee cake. This is cake. Chocolate cake. Well, actually, double chocolate cake, meant to be eaten with coffee. In fact, it has coffee in it. But who’s to judge? If I was a mom (which I am) and had a crew willing to risk the oven for me, this is the recipe I would send them to make. We can have our coffee and chocolate and eat it too!
1 cup plus 2 Tbsp flour
6 Tbsp unsweetened cocoa powder
1 tsp baking powder
3/4 tsp baking soda
1/2 cup freshly brewed coffee (we recommend Project Congo)
1/2 cup buttermilk
1 tsp vanilla
1 & 3/4 cups chopped dark chocolate (chips will do, 60-70% cacao)
10 Tbsp butter (at room temperature)
1 cup sugar
- Preheat the oven to 350 degrees. Grease a 9×5-inch loaf pan and line the bottom with parchment paper.
- Sift together the flour, cocoa powder, baking soda and powder. Set aside. In a separate bowl, combine the coffee, buttermilk and vanilla. Set aside.
- Melt 3/4 cup of the chopped chocolate gently in a metal bowl over simmering water. Set aside to cool.
- In a stand mixer, cream the butter, sugar and salt until light and fluffy (about 2 minutes). Beat in the eggs, one at a time, until fully incorporated, being sure to scrape the sides of the bowl often.
- Pause. Add the flour mixture. Mix until incorporated. Set the mixer to low and add the coffee mixture.
- Remove the bowl from the mixer and fold in the melted and chopped chocolate by hand.
- Pour into pan and bake for about 55 minutes, until a cake tester comes out clean (but, remember there is melted chocolate in there). Be sure not to over bake!
- Let the cake rest in the pan for 10 minutes and then invert onto a cooling rack or tray. Don’t forget to peel off the parchment paper.
- Dust with powdered sugar, strawberries and/or whipped cream. Or all 3! Why not? It’s Mother’s Day!