This is not your typical chocolate layer cake; it is best baked in loaf pans, and it is one of the most sinful things I have ever tasted. Do not skimp on ingredients or try to substitute lower-fat variations; this is what it is, unbelievably bad for you and unbelievably delicious. Eat warm with a cold glass of milk, or chilled and sliced with a raspberry sauce for an elegant dessert. Above all, consume in moderation. And even if you don’t like the taste of coffee, use the coffee. I hate coffee myself but it is essential to the depth of flavor this cake has. You won’t be able to taste it independently. The recipe is, as the title says, from the Cheeseboard cookbook, and if you don’t feel like making it yourself you can go and buy it at the Cheeseboard.
- 2 eggs
- 1 cup sour cream
- 1 cup heavy cream
- 1 cup strong brewed coffee (there is usually some just hanging around in the coffeemaker. It is okay if it is cold.)
- 2 sticks (1 cup) butter
- 1 tablespoon pure vanilla extract
- 3 cups flour
- 1 tablespoon baking powder
- 1 1/2 cups cocoa powder
- 1 1/2 cups white sugar
- 1 1/2 cups chocolate chips
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Preheat oven to 350 degrees. Whisk eggs, sour cream, heavy cream, coffee, and vanilla together in a small bowl (or yogurt container!). In the bowl of the KitchenAid, mix the flour, cocoa, powder, soda, salt, and sugar. Add the butter in one small slice at a time while the mixer is running on low speed – use the white paddle attachment. It may spew some flour at you from time to time. Once all the butter has been cut in and looks like peas, toss in the chocolate chips and mix briefly. Add in the wet ingredients and again mix briefly until the batter comes together. Pour into two greased loaf pans, and bake for 40 to 45 minutes, until the loaves are firm and springy. Let cool for 10 minutes, and invert onto a serving plate.
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