This makes an awesome confection that’s halfway between a brownie and a cake. It’s the perfect choice for the layer(s) of a cake that includes mousse layers.
This recipe calls for dark chocolate and Dutch-process cocoa butter. I can’t argue with those recommendations, but I’ve made it with semi-sweet chocolate chips and Hersheys’ cocoa powder and still tasted good.
Ingredients
Equipment
Method
- Preheat oven to 350 F
- Line the bottom of an 8-inch spring-form pan with parchment paper. Spray the sides with cooking spray
- Put the chopped chocolate and cubed butter in a bowl and pour the hot exrpesso over it. Let sit for 30 seconds or so, then stir until the chocolate and butter are melted and mixed with the coffee.
- In another bowl, whisk together the dry ingredients.
- Going back to the bowl with the chocolate/butter/coffee mixture, whisk in the egg, the egg yool, the sour cream, and the oil until smooth.
- Pour the resulting mixture into the bowl with the dry ingredients and mix with a wooden spoon until no streaks of dry ingredients remain.
- Pour into the prepared spring-form pan and bake for 28-30 minutes or until a toothpick inserted in the center comes out with no gooey batter still attached (a few crumbs are ok).
- Let the cake cool on a wire rack for about five minutes before removing the spring-form ring. Let it continue to cool for about another 30 minutes on a wire rack before transferring to an 8-inch round.
- Once fully cooled, cover and refrigerate (or freeze) untl ready to use.
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