Ingredients
Scale
- 3 oz bittersweet chocolate, finely chopped (60% cacao recommended)
- ⅓ cup dark (Dutch process) unsweetened cocoa powder
- ¾ cup freshly brewed hot coffee
- ¾ cup all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons vegetable oil
- 2 large eggs
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon chocolate extract
- 5 oz bittersweet chocolate, finely chopped (60% cacao recommended)
- ½ cup heavy (whipping) cream
Instructions
- Preheat oven to 350°F (175°C) and grease an 8" cake pan.
- In a medium bowl, combine chopped chocolate and cocoa, then pour hot coffee over and stir until smooth. Chill for 10 minutes.
- In a large bowl, whisk together flour, sugar, salt, and baking soda.
- Add vegetable oil, eggs, vinegar, vanilla extract, and chocolate extract to the cooled chocolate mixture and whisk until smooth.
- Combine wet and dry ingredients, mix until smooth, then pour into the prepared pan.
- Bake for 34-36 minutes until a toothpick comes out clean. Cool for 10 minutes in the pan, then on a wire rack.
- For ganache, combine chocolate and cream in a bowl and microwave in short bursts, stirring until smooth.
- Pour ganache over the cooled cake, garnish if desired, and serve.
Notes
Use high-quality chocolate for the best flavor.
Freshly brewed coffee is essential for enhancing the chocolate flavor.
Chill the chocolate mixture to prevent cooking the eggs.
- Prep Time: 15 minutes
- Cook Time: 36 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg