Chocolate Coffee Cake

(from saymyname’s recipe box)

Source: Nick Malgieri

Serves 16 people

Categories: Breakfast, Coffee Cake

Ingredients

  • Cake Batter
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 lb unsalted butter, softened
  • 1 1/2 cups sugar
  • 8 ounces semisweet chocolate or 8 ounces bittersweet chocolate, melted and cooled
  • 4 large eggs
  • 1 (8 ounce) carton sour cream
  • Ganache Glaze
  • 1 cup heavy cream
  • 8 ounces semisweet chocolate or 8 ounces bittersweet chocolate, cut into 1/4 inch pieces
  • 2 tablespoons strong espresso

Directions

  1. Butter and flour a 12-cup tube pan or Bundt pan.

  2. Set a rack in the middle of the oven; preheat oven to 325°.

  3. In a bowl, stir the flour, baking soda, and salt together.

  4. In the bowl of a stand mixer, beat the butter and sugar on medium speed until soft and light, about 5 minutes.

  5. Stop the mixer; scrape in the chocolate; beat on medium speed.

  6. Beat in the eggs one at a time, beating until smooth after each addition.

  7. Stop the mixer and use a rubber spatula to scrape down the bowl and beater.

  8. Decrease the mixer speed to low and beat in 1/3 of the flour, followed by half the sour cream.

  9. Stop and scrape again.

  10. Repeat with another 1/3 of the flour and remaining sour cream, then stop and scrape.

  11. Beat in the remaining flour.

  12. Give a final mix to the batter with a large rubber spatula.

  13. Scrape the batter into the prepared pan; smooth the top.

  14. Bake for 55-60 minutes, or until the cake is well risen and a pick comes out clean.

  15. Cool the cake in the pan on a rack for 10 minutes, then invert onto the rack, remove the pan, and let cool completely.

  16. When the cake is completely cooled, make the glaze: bring the cream to a simmer in a pan.

  17. Remove from the heat, add in the chocolate, and allow to stand for 3 minutes to melt the chocolate.

  18. Add in the espresso; whisk until smooth; let cool to room temperature.

  19. Place the cake, on the rack, on a jellyroll pan to catch drips.

  20. Pour the glaze over the cake in a spiral, starting from the center and working outward.

  21. Leave the cake on the rack until glaze is set.

  22. Use a wide metal spatula to slide the cake onto a platter.

  23. Keep the cake under a dome at cool room temperature; refrigeration will dull the glaze.

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