When ready to start, make sure you butter and dust a bundt pan with baking cocoa and not flour. The cocoa does a better job of allowing the cake to be released when baked than flour does. (lesson learned here).
- Dusting of baking cocoa
- 1 3/4 cups water
- 2 tsp. instant espresso powder
- 1/4 cup chocolate liqueur or Bailey’s
- 5 oz. unsweetened chocolate
- 1 cup butter
- 2 cups sugar
- 2 cups flour
- 1 tsp. baking soda
- 2 large eggs
- 1 tsp. vanilla
Butter a bundt pan and dust with baking cocoa. Preheat oven to 275 degrees. NO HIGHER!
Simmer the water, espresso coffee and liqueur together for 3 minutes. Now add the chocolate and butter and gently stir over medium heat until melted and smooth. Remove from heat and stir in the sugar and cool for l 3 minutes. Transfer this mixture to your electric mixer and be sure to scrape the bowl, as this is probably going to be the best chocolate cake you will ever eat….just sayin’.
Sift together the flour and baking soda. With the mixer on low, add the flour 1/2 cup at a time and continue beating another minute.
Add the eggs, one at a time, and when completely blended, add the vanilla. The batter will be thin, so don’t panic.
Pour into the bundt pan and bake for 1 hour 20 minutes and check for doneness. If not done, bake a little longer.
Cool on a rack for 20 minutes. DO NOT REFRIGERATE THIS CAKE.
Serve with whipped cream and fresh berries and you will get only oohs and aaahs. So delicious, so moist, so yummy.