Dark Chocolate Cake
This decadent chocolate cake is a true showstopper, perfect for any special occasion or just a sweet treat for yourself. Rich and moist, with a delightful balance of bittersweet and unsweetened chocolate, this cake is sure to impress your guests. With a hint of cognac, rum, or coffee adding depth to the flavor profile, every bite is a delightful indulgence. Dust the top with a sprinkle of confectioners’ sugar for that final touch of elegance before slicing and serving this delicious dessert.
— Constant Cookbook
Ingredients
- 12 Tbs. (1 1/2 sticks) unsalted butter
- 8 oz. bittersweet or semisweet chocolate, chopped
- 1 oz. unsweetened chocolate, chopped
- 6 eggs
- 1/8 tsp. salt
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 2 Tbs. cognac, rum or brewed double-strength coffee
- 6 Tbs. flour, sifted
- 2 Tbs. confectioners’ sugar
Instructions
- <b>Prepare the cake pan</b>
- Preheat an oven to 350&#176;F. Line the bottom of a 9-inch springform pan with parchment paper.
- <b>Mix the batter</b>
- In a small saucepan over medium-low heat, melt the butter and the bittersweet and unsweetened chocolates, stirring to blend. Remove from the heat. In a large bowl, using an electric mixer, beat the eggs and salt on high speed until thick and pale in color. Gradually beat in the granulated sugar and brown sugar until the mixture is light and doubled in volume, about 5 minutes. Beat in the cognac. Using a rubber spatula, stir in the melted chocolate mixture and then the flour. Pour the batter into the prepared pan.
- <b>Bake the cake</b>
- Bake until the top is set and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer the pan to a wire rack and let cool for about 10 minutes. Remove the pan sides and let the cake cool to room temperature. Dust the top with confectioners&rsquo; sugar shaken through a sieve, cut the cake into wedges and serve. Makes one 9-inch round cake.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Baking</i>, by Lou Seibert Pappas (Oxmoor House, 2006).
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