Chocolate Chocolate Cake
Serves: 2
Branson Greenfelder
1 January 1970
Based on User reviews:
47
Spice
40
Sweetness
60
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Preheat an oven to 350 degrees F (175 degrees C)
2
Grease a 9-inch springform pan with 3-inch high sides
3
Wrap bottom of pan securely with aluminum foil so it comes up about 1-inch on the sides
4
Set aside
5
Melt the chocolate chips with the instant coffee granules and water in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave)
6
Do not overheat or chocolate will scorch
7
Set aside to cool
8
Beat the butter, margarine, and white sugar with an electric mixer in a large bowl until light and fluffy
9
The mixture should be noticeably lighter in color
10
Add the room-temperature egg yolks one at a time, allowing each egg yolk to blend into the butter mixture before adding the next
11
Pour in the flour gradually, mixing until just incorporated
12
Fold in the melted chocolate; mixing just enough to evenly combine
13
Beat egg whites until foamy in a large glass or metal mixing bowl
14
Continuing to beat until stiff peaks form
15
Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape
16
Fold egg whites a third at a time into the chocolate mixture; mixing just enough to evenly combine
17
Pour the batter into prepared pan
18
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour and 5 minutes
19
Cool in the pans for 10 minutes before removing to cool completely on a wire rack
20
Sift confectioners' sugar over the top of the cake before serving