Title: Very Best Chocolate Cake
Categories: Cheesecakes, Chocolate
Yield: 12 servings
1 c Dutch process chocolate
2 c Flour
1/2 ts Baking powder
1/2 ts Salt
3 tb Instant expresso
1-1/2 c Unsalted butter; softened
3 c Sugar
2 ts Pure real vanilla
5 lg Eggs
1 c Buttermilk
Chocolate glaze:
1/4 c Light corn syrup
3 tb Water
2 tb Unsalted butter
8 oz Bittersweet chocolate; chopped
Preheat oven to 325 F. Butter and flour a 10" Bundt pan.
Set aside. Sift cocoa, flour, baking powder, salt &
expresso together. Set aside. Cream butter until light and
fluffy. Add sugar and beat until dissolved, about 5 minutes
on hi speed. Slow mixer and add vanilla. Add eggs one at a
time, beating well after each one. Add dry ingredients
alternately with buttermilk, beginning and ending with the
dry ingredients. Pour into prepared pan. Bake 1 hour and 20
minutes, or until tested done. Cool cake in pan on rack for
20 minutes. Turn out on rack to cool completely. Place on
serving platter. Spread cool cake glaze on cake. Cover
gently with plastic wrap or plastic dome.
CHOCOLATE GLAZE: Bring corn syrup to a boil in 1 quart pan
over high heat. Remove from heat and add chocolate. Blend
with whisk or spatula until smooth, shiny and cool. Do not
make any substitutions!
