Brazilian Chocolate Cake
Submitted by CathyM
Rich Brazilian chocolate cake baked in a tube pan with two kinds of chocolate melted into strong coffee. Intensely fudgy with a tender crumb, finished with a simple dusting of powdered sugar.
YIELD
1 cakePREP
30 minCOOK
50 minREADY
1 hrsThis is the chocolate cake that stops you mid-bite and makes you close your eyes.
Two kinds of chocolate melt into hot, strong coffee, creating a batter so deeply flavored it barely needs frosting.
The crumb is tender and moist from cake flour and butter, with just enough structure to hold together when you slice it.
Dust it with powdered sugar and call it done, or split the cake in half and layer in chocolate icing if you’re feeling extra.
With over 50 reviews from home bakers who keep coming back to it, this one has earned its reputation.
Pro Tips
- Use a one-piece tube pan; the thin batter will leak through the seams of a two-piece pan
- Melt the chocolate just before you need it so it stays fluid and mixes smoothly into the batter
- Stir gently when adding the flour and coffee; overmixing makes the cake tough
- The cake is done when it pulls away from the sides and a toothpick comes out clean
- Let it rest 5 minutes in the pan before turning out, or it may crack
Ingredients
Directions
Preheat the oven to 350℉ (180℃).
Use a tube pan that is constructed in one piece because the batter is very thin and will flow through the seams of a 2-piece pan.
Butter it GENEROUSLY and coat it with flour.
Tap out excess. Measure out everything.
Melt the chocolate close to the end because if it cools it won’t mix in properly.
Heat the chocolate with 2 tablespoons of coffee over low heat, stirring constantly until it is just melted and smooth.
Reserve. Cream the butter; then gradually add the sugar and beat until the mixture is light.
Add the eggs one at a time; then STIR in the vanilla and the melted chocolate.
Sift the flour and measure 2 cups; then resift with the baking soda and the salt.
GENTLY STIR it into the batter, ALTERNATING it with the rest of the coffee, until all is incorporated.
Pour the batter into the tube pan, and bake the cake for 50 minutes, or until the cake pulls away from the sides and a toothpick inserted in the middle comes out clean.
Let rest 5 minutes in the pan, then turn out onto a rack to cool.
When cool, dust with powdered sugar.
You may cut the cake in half and fill it with a chocolate icing but it stands superbly alone.
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