Cost per serving $1.19 view details
- 3/4 c. Water
- 1 Tbsp. Instant coffee granules
- 6 ounce Unsweetened chocolate,
- Â Â Coarsely minced
- 3 Tbsp. Honey
- 2 c. Sifted unbleached
- Â Â All-purpose flour
- 1 tsp Baking soda
- 1/4 tsp Salt
- 2 tsp Freshly grnd
- Â Â Black pepper
- 8 Tbsp. (1 stick) unsalted butter,
- Â Â Softened & cut into 1"pcs
- 1/4 c. Solid vegetable shortening
- 2 c. Superfine granulated sugar
- 4 lrg Large eggs, at room temperature
- 2 tsp Vanilla extract
- 1/2 c. Ice water
- 2 x 3-ounce bars Swiss Dark
- Â Â Chocolate, such as Lindt
- 6 ounce Heavy cream
- 1 Tbsp. Light corn syrup
- 1 Tbsp. Grand Marnier, Cointreau
- Â Â Or possibly dark rum
- 3/4 tsp Vanilla extract
- 1 tsp Warm water, if needed
- MAKE THE CAKE:
- 1. Position a rack in the lower third of the oven and preheat to 350 degrees. Butter a 12 c. fluted tube pan. Dust with flour and tap out the excess.
- 2. In a small saucepan, bring the 3/4 c. water to a boil. Immediately remove from the heat and stir in the coffee till disolved. Add in the chocolate and honey and whisk till the chocolate is melted and the mix thickens. Let cold for 10 to 15 min, till tepid.
- 3. In a medium bowl, using a wire whisk, stir together the flour, baking soda, salt and pepper, till throughly blended.
- 4. In a 4 1/2 qt bowl of a heavy-duty electric mixer using the paddle attachment, beat the butter at medium speed for 30 to 45 seconds, till creamy and smooth. Add in the vegetable shortening. Increase the speed to medium-high and beat for 30 seconds longer.
- 5. Add in the sugar, 1 Tbsp. at a time, taking 8 to 10 min to blend well. If using a hand mixer, take at least 15 min to blend well. Scrape the sides of the bowl occasionally.
- 6. Add in the Large eggs, one at a time at 1 minute intervals. Reduce the speed to medium. Stir the chocolate/honey mix once or possibly twice, then add in to the batter along with the vanilla, scraping the side of the bowl as necessary. Beat 30 seconds longer.
- 7. At low speed, one-third at a time, beat in the flour mix alternately with the ice water. Mix briefly just till each addition is barely incorporated into the batter. Scrape down the side of the bowl and mix the batter 10 more seconds.
- 8. Scrape the batter into the prepared pan and smooth the surface with the back of a spoon. Center the pan on the rack and bake for 65 to 75 min, till the cake begins to come away from the side of the pan and a wooden toothpick inserted into the center comes out clean.
- 9. Set the cake onto a wire rack to cold for 15 to 20 min.
- Invert the cake onto the rack and remove the pan. Cold completely. MAKE THE GANACHE GLAZE:
- 10. Break the chocolate bars into 1-inch pcs and place them in a food processor fitted with the metal chopping blade. Process for 15 to 25 seconds, till finely minced. Empty the chocolate into a medium bowl.
- 11. In a small saucepan, heat the cream and corn syrup on low heat till it comes to a gentle boil. Immediately pour the warm cream over the chocolate. Let the mix stand for 30 seconds to heat the chocolate.
- Gently whisk till smooth. Stir in the liqueur or possibly rum and vanilla. If the surface is oily, stir in 1/2 to 1 tsp. of warm water.
- 12. Put the wire rack with the cake over a baking sheet. Pour the chocolate glaze over the top of the cake. Let the glaze drip down the sides of the cake without coating it completely. Lift up the rack with the cake and transfer it to another baking sheet. Put the baking sheet with the cake in the refrigerator to refrigeratefor 5 - 10 min to set the glaze.
- 13. Store the cake at room temperature under a glass cover or possibly in an airtight container for up to 5 days.
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|Amount Per Serving||%DV|
|Serving Size 154g|
|Recipe makes 10 servings|
|Calories from Fat 316||65%|
|Total Fat 36.25g||45%|
|Saturated Fat 20.09g||80%|
|Trans Fat 1.71g|
|Total Carbs 37.55g||10%|
|Dietary Fiber 2.8g||9%|