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From Tish Boyle's The Cake Book


  • 8 ounces bittersweet chocolate (preferably 62% cocoa), finely chopped
  • 12 ounces (3 sticks) unsalted butter, cut into pieces
  • 1 cup granulated sugar
  • 1/2 cup brewed coffee
  • 6 large eggs
  • 1 tsp vanilla extract
  • 1/8 tsp salt


  • Preheat oven to 350F.
  • Butter the bottom and sides of a 9-inch round cake pan.
  • Line the bottom with a parchment round and butter the parchment. (If you're using a pan with a removable bottom like a springform, make sure to wrap the pan with 2 or 3 layers of foil.)
  • Place chopped chocolate in a large bowl.
  • In a saucepan over medium-high heat, stir butter, sugar and coffee until the butter is melted and mixture is boiling.
  • Pour the hot mixture over your chopped chocolate.
  • Let stand for 1 minute then gently stir until chocolate is melted and the mixture is smooth.
  • In a medium bowl, whisk the eggs vigorously until blended.
  • Whisk in the vanilla and salt.
  • Slowly add about 3/4 cup hot chocolate mixture to the eggs, whisking constantly. (Tempering the eggs with a little bit of the hot chocolate mixture will prevent "scrambled eggs" when combining the two mixtures.)
  • Add the egg mixture to the hot chocolate mixture and whisk to combine well.
  • Strain the batter through a sieve (to catch any cooked egg bits) and then pour batter into prepared pan.
  • Set cake pan in a large roasting pan and fill the pan with enough hot water to come halfway up the sides of the cake pan.
  • Bake for 35-45 minutes, until the center is shiny and set but still a bit jiggly.
  • Transfer cake pan to a cooling rack and cool for 20 minutes.
  • Run a thin knife around the edge of the pan to loosen the cake.
  • Place a cardboard round on top of the pan and invert the cake onto it.
  • Remove pan and carefully remove the parchment paper.
  • Refrigerate the cake for at least 2 hours before glazing with chocolate glaze.

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