Top a thick slice of this chocolate cake with a generous mound of ice cream for a perfect dessert.
Ingredients: 1 3/4 cups all-purpose flour, 1/4 cup cocoa, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 cup unsalted butter, at room temperature, 1 1/3 cup granulated sugar, 1/2 teaspoon instant coffee powder, 1 teaspoon water, 4 large eggs, 1/2 tablespoon vanilla extract. Glaze: 1/4 cup (4 tablespoons) unsalted butter, at room temperature, 4 ounces finely chopped semisweet chocolate (chocolate chips), 1/2 teaspoon light corn syrup.
Instructions: Preheat oven to 325 degrees. Spray bottom and sides of a 8 1/2 x 4 1/2 loaf pans with cooking spray; set aside.
Sift the flour, baking powder, cocoa and salt together in small bowl. In large mixing bowl, combine the butter and sugar and beat until light and airy, about 3 minutes. Dissolve coffee in water; add to creamed mixture until thoroughly combined.
Break the eggs into a small bowl and, using a fork, beat the eggs until the yolks and whites are blended. Add about 1/4 cup of the beaten eggs to the butter mixture and beat on medium speed until incorporated. Repeat with remaining beaten eggs in 3 equal portions, beating well after each addition. Add the vanilla extract and mix well. Continue beating for 2 minutes until the mixture warms and looks light and fluffy.
Reduce mixer speed to low and slowly add half of the dry ingredients, beating just until the flour mixture is incorporated. Beat in the remaining dry ingredients in the same manner.
Pour the batter into the prepared pan; smooth the surface lightly with rubber spatula. Bake in preheated 325 degree oven for 1 hour undisturbed. Insert a thin skewer or toothpick into the center. If it comes out dry, the cake is done. If it comes out wet or with crumbs, continue to bake in 5 minute intervals until done.
Transfer cake to wire rack and allow to cool 30 minutes before running a sharp knife around edges and inverting cake onto wire rack. Cool completely, about 1 1/2 hours.
Make glaze: Cut butter into 4 equal pieces and put into a large heatproof bowl. Add the chocolate and corn syrup. Place over (not touching) barely simmering water in a saucepan and stir often until the chocolate and butter melt and the mixture is smooth. Remove fro the heat and let the glaze cool until slightly thickened, about 5 minutes. Drizzle the glaze over the cake, then cut into slices and serve (with strawberries, ice cream, whipped cream, etc.).
Serves 6-8, depending on size of slices.
"Williams-Sonoma Mastering Cakes Fillings & Frostings", Free Press, A Division of Simon & Schuster, Inc., New York, NY, 2005. (Condensed version)
"Let's Bake a Cake!"
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