Yield: Yields one 9-inch-square cake.
The coffee in this recipe intensifies the chocolate flavor of this super-moist cake. I suggest you use a freshly ground, medium-bodied variety, such as Colombian.
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Make Ahead Tips
The cake can be wrapped in plastic and stored at room temperature for up to five days.
Try drizzling pieces of the cake with a little warm ganache.
Give the butter plenty of time to warm up. You can tell your butter is soft enough if it squishes when poked lightly with a finger.
This is my go to chocolate cake recipe. I brew my coffee just a bit stronger than I drink and that seems to work well. I like denser cakes and the butter (vs oil) gives me that as well as still being quite moist. I add a coffee mocha icing to it. The most reliable recipe out there.
The cake is good, but I feel that 1.5 cups of coffee is too much--the center of my cake, though testing done, the cake feels loosey-goosey to me. Would prefer something firmer. I would not make this again, but would opt for another recipe.
This might be the best chocolate cake I have ever had let alone made. I'm a tentative baker but this recipe has never failed me. I up the salt a little which makes it caramelly. I've added ground sour cherry seeds (mahlab,) lavender, and nutmeg. I've switched out some of the coffee for rose or bitter orange blossom water. I've dusted it with powdered sugar. Iced it with peanut butter frosting. Spooned stewed fruit on top. Even soaked it with booze and lit it on fire! It seems to cook perfectly no matter what size or shape pan(s) you use. (It makes beautiful mini Bundt cakes.) And it stays moist for ages. I think even very accomplished cake makers would be quite thrilled with this. I know it has impressed some of the most jaded guests I have.
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