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Ingredients
| salted butter: 2 Tbl |
| unsweetened cocoa powder (sifted): 1 Tbl |
| all-purpose flour (unsifted): 1 cup |
| unsweetened cocoa powder (sifted): 1/4 cup |
| salt: 1/2 tsp |
| baking powder: 1/2 tsp |
| ground cinnamon: 1/4 tsp |
| cayenne pepper: 1/4 tsp |
| bittersweet baking chocolate squares: 6 oz |
| unsalted butter: 1/2 cup |
| eggs: 4 (large) |
| granulated sugar: 1/2 cup |
| dark brown sugar (packed): 1/3 cup |
| vanilla extract: 1 tsp |
| bittersweet baking chocolate squares: 2 oz |
Hot Chocolate Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
12 serving(s)
Tags
- Preheat oven to 350 degrees F.
- Butter one 9-inch round cake pan and line the bottom with parchment paper. Butter the parchment paper with 2 Tbl butter and dust the pan with 1 tablespoon cocoa.
- In a medium bowl, sift together the flour, 1/4 cup cocoa, salt, baking powder, cinnamon, and cayenne and set aside.
- In a double boiler over simmering water, melt 6 ounces chocolate and the butter. Set aside.
- In a large bowl using an electric mixer set on medium high, beat the eggs and sugars until the mixture thickens and increases in volume--about 5 minutes. Reduce mixer speed to low, add the chocolate mixture and the vanilla, and beat until combined. Gradually add the flour mixture and beat until incorporated.
- Pour batter into prepared pan. Bake on the middle shelf of the oven until cake springs back when lightly touched in the center--30 to 40 minutes.
- Cool cake in the pan on a wire rack for 20 minutes. Invert the cake onto the wire rack, remove the parchment paper, and cool completely.
- Transfer cake to a serving dish. Melt the remaining bittersweet chocolate and drizzle over the top of the cake.