This cake is so extremely good! The coffee brings out the rich chocolate flavor. And between the coffee, butter and sour cream, it is a super moist cake. I thought it might be too moist to even rise. But it rose, a lot! This would be good as a layer cake too. With some dark chocolate frosting, mmm, I want that for my birthday next year!
It looks more challenging because of melting the ingredients in the double boiler, but really, this is not difficult. Try it. You will impress yourself and your taste buds will be delighted.
3 oz unsweetened baking chocolate
1/2 cup butter
1 cup coffee (I just used some leftover from that morning)
1 1/2 cups packed brown sugar
2 cups unsifted all-purpose flour
1 1/2 tsp baking soda
1 tsp salt
1/2 cup sour cream
1 tsp vanilla
1 cup powdered sugar
2 tbsp coco powder
1 tsp instant coffee
2 tbsp milk
*add more milk to achieve desired consistency
Combine the baking chocolate, butter and coffee in a double boiler over medium/low heat; stir until chocolate and butter are melted.
In a large bowl, combine brown sugar, flour, baking soda and salt.
Gradually add chocolate mixture to the dry ingredients; blend well.
Add eggs, one at a time. Add in the sour cream and vanilla.
Pour into a greased and floured bundt pan.
Bake at 325 degrees for 40-45 minutes or until a toothpick comes out clean.
Cool in the pan on a cooling rack for 10 minutes.
Invert the pan onto the cooling rack and let cool the rest of the way.