I first came across this cake while searching the Internet for my birthday cake. It seemed really easy to make and it promised a dense, chocolate cake which was enough for me to bookmark it down for my birthday cake. I was almost sure that I would be baking my own birthday cake but my mother wanted to bake it for me instead since I baked her a birthday cake for her birthday. Her cake was a disappointment though, I’m sorry Mother, for she over-baked it which resulted in an overly dry chocolate cake.
Reading the recipe now, I can understand why she would over-bake it since the recipe states a total of 45 minutes of baking time. Uhhh, that’s way too much. I made this cake again today and made sure that I kept checking on the cake but sadly, I still think I over-baked my cake too. I only baked it for 30 minutes but it didn’t turn out as moist as I would have liked it to be. So maybe I’ll take it out at the 25 minute mark next time? Anyway, every oven is different. So what might take 30 minutes in my oven may take 40 minutes in yours, so just keep checking on the cake every 5 or 10 minutes. I guess patience and perseverance gives you your perfect cake. Wow, the 3Ps.
The cake itself though, isn’t that fantastic on the first bite. The chocolate taste doesn’t hit you yet. Only when you take the second bite will you fully taste the dark chocolate. And it is only then when it starts getting addictive. Soon, the slice of cake will be gone and you’ll be reaching for seconds :>
1 cup soft unsalted butter
1 cup dark brown sugar
1 1/3 cup all-purpose flour
1 teaspoon baking soda
2 large eggs
1 tablespoon vanilla extract
113g 80% cocoa bittersweet chocolate, melted
2 tablespoons brandy or bourbon
1 cup freshly brewed coffee
1. Cream butter and sugar until light and fluffy.
2. Beat in eggs until well combined.
3. Fold in melted chocolate
4. Fold in brandy
5. Sieve flour and baking soda together.
6. Fold in one spoonful of flour mixture then one spoonful of coffee. Alternate until all is combined and you end up with a smooth, fairly liquid batter.
7. Line 9×5 inch loaf pan with parchment paper and grease a smaller loaf pan.
8. Preheat oven to 180 degrees Celsius.
9. Pour batter into loaf pans, leaving 1 inch from the rim of the cake pan to prevent overflowing.
10. Bake the cake at 180 degrees Celsius for 10 minutes.
11. Lower oven temperature to 160 degrees Celsius and bake for another 15 minutes. Take smaller cake out at 20 minute mark.
12. Let cake cool completely in the loaf pan before turning it out. It is best to enjoy the cake a day later, but that is assuming that you can wait. I can’t.