Chocolate Cake with Mocha Sauce
Chocolate Cake with Mocha Sauce
Ingredients
- 1 1/4 cups (310 ml) unbleached all-purpose flour
- 2 tablespoons (30 ml) sifted cocoa powder
- 1 teaspoon (5 ml) baking powder
- 1 pinch of salt
- 1/2 cup (125 ml) unsalted butter, softened
- 3/4 cup (180 ml) brown sugar
- 2 eggs
- 3 oz (85 g) semi-sweet chocolate, melted
- 3/4 cup (180 ml) milk
- 6 oz (170 g) semi-sweet chocolate, chopped
- 3/4 cup (180 ml) 35% cream
- 2 tablespoons (30 ml) crushed roasted coffee beans
Instructions
- Butter and flour a 1.5-litre (6-cup) stainless-steel hemispherical mixing bowl
- about 9 cm (3 1/2 inches) deep.
- Prepare a bain-marie by laying a dish towel on the bottom of a Dutch oven or other pot large enough to hold the mixing bowl.
- In a bowl, combine the flour, cocoa powder, baking powder and salt. Set aside.
- In another bowl and using an electric mixer, cream the butter and brown sugar. Add the eggs one at a time and beat until smooth. Add the chocolate while mixing. With the mixer on low speed, add the dry ingredients, alternating with the milk.
- Scrape the batter into the buttered and floured mixing bowl. Cover with aluminum foil and seal well, crimping the foil with your fingers. Set the bowl in the bain-marie. Pour enough water into the Dutch oven to come 1/4 of the way up the side of the bowl. Bring to a boil on the stovetop. Cover, reduce the heat and simmer gently until a toothpick inserted in the centre of the cake comes out with a few crumbs attached (not completely clean), about 80 minutes. Add more water as needed during cooking. Remove the bowl from the Dutch oven. Poke a few holes in the aluminum foil and let cool. Remove the foil. Gently run a thin, flexible spatula around the inside of the bowl to free the cake. Place a plate on the bowl and invert to unmould.
- Serve warm or cold with mocha sauce.
Chocolate Cake with Mocha Sauce