This is a cake for chocoholics! The crumb is moist and dense, with chocolate, coffee, and whiskey melded to endow every bite with deep flavor. Modified from NYT Cooking.
Keyword: alcohol, cake, chocolate, coffee, springform pan
Author: Beth Cato
9-inch springform pan
3/4cupcocoa powder sifted
1 1/2cupsbrewed strong coffee
156gramslight brown sugar note this is weighed, not packed
2Tablespoonscocoa powder sifted
1 1/2teaspoonsbaking soda
3/4teaspoonfine sea salt
3large eggs room temperature
1cupchopped dark chocolate or chocolate chips
Confectioners' sugar for serving, optional
In a large pot on low heat, warm the butter, 3/4 cup cocoa powder, coffee, and Irish whiskey. Once the butter is melted, stir in the sugars until they are dissolved. Remove from heat to cool, 30 minutes at minimum.
Preheat oven at 325-degrees. Cut a piece of parchment to fit the bottom of the springform pan. Apply nonstick spray to pan, place parchment inside, then spray again. Dust the interior with the remaining 2 Tablespoons cocoa powder to coat.
In a big bowl, combine flour, baking soda, salt, pepper, and cloves. In a different bowl, whisk together eggs and vanilla. Gradually stir the egg mixture into the butter-cocoa pot. Add the dry ingredients to just combine, then fold in the chopped chocolate.
Pour batter into the prepared pan. Bake cake for 65 to 70 minutes, until the middle just passes the toothpick test. Let cool for about 20 minutes, then release sides of pan to let the cake cool completely.
Slice into wedges to serve. Add confectioners' sugar sprinkled on top, if desired. Keep cake covered at room temperature up to 2 days. Remaining pieces can be sliced and individually wrapped and frozen for later enjoyment.