Chocolate Chocolate Cake recipe

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Ingredients

1 (12 ounce) package semisweet chocolate chips
2 tablespoons instant coffee granules
5 tablespoons water
½ cup butter
½ cup margarine
2 cups white sugar
6 egg yolks
1 cup all-purpose flour
6 egg whites
1 tablespoon confectioners' sugar, for dusting

Nutrition Info

356.3 calories
carbohydrate: 45.3 g
cholesterol: 92.1 mg
fat: 19.5 g
fiber: 1.5 g
protein: 4.2 g
saturatedFat: 9 g
servingSize: -
sodium: 133 mg
sugar: 37.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with 3-inch high sides. Wrap bottom of pan securely with aluminum foil so it comes up about 1-inch on the sides. Set aside.

  2. 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). Do not overheat or chocolate will scorch. Set aside to cool.

  3. Beat the butter, margarine, and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature egg yolks one at a time, allowing each egg yolk to blend into the butter mixture before adding the next. Pour in the flour gradually, mixing until just incorporated. Fold in the melted chocolate, mixing just enough to evenly combine.

  4. Beat egg whites until foamy in a large glass or metal mixing bowl. Continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold egg whites a third at a time into the chocolate mixture, mixing just enough to evenly combine. Pour the batter into prepared pan.

  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour and 5 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Sift confectioners' sugar over the top of the cake before serving.

Recipe Yield

1 9-inch round cake

Recipe Note

This is our family recipe, modified from an award-winning one published in the Oregonian in 1982. It is incredibly rich, dense, and moist. Fantastic for a special occasion or whenever you need that chocolatey chocolate fix. Note that the cake is very dense, so the top may crack when baking.

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