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- Makes: 12 to 16 servings
- Prep
15 mins
- Bake
1 hr
Ingredients
-
2/3
cup
butter, softened
-
2
cups
all-purpose flour
-
1 1/4
cups
sugar
-
1/2
teaspoon
salt
-
1/2
teaspoon
cream of tartar
-
1/4
teaspoon
baking soda
-
1
tablespoon
instant coffee crystals
-
1/2
cup
cold water
-
1
teaspoon
vanilla
-
3
eggs
-
2
ounces
unsweetened chocolate, melted and cooled
-
1
recipe
Coffee Cream (see recipe below) (optional)
-
Shaved milk chocolate (optional)
Directions
-
In a large mixer bowl, beat butter for 30 seconds. Combine flour, sugar, salt, cream of tartar, and baking soda. Add to mixer bowl and beat with an electric mixer for 2 to 3 minutes or until mixture forms fine crumbs.
-
Dissolve coffee crystals in water. Add to beaten mixture, along with vanilla. Beat on low speed until combined. Beat 2 minutes more on medium speed.
-
Add eggs and melted chocolate. Beat on low speed until well combined. Beat 1 minute more on medium speed.
-
Pour into a greased and floured 9x5x3-inch loaf pan. Bake in a 325 degree F oven for 1 hour 20 minutes.
-
Prepare Coffee Cream, if you like.
-
Cool the cake in loaf pan for 10 minutes. Remove the cake from the pan. Cool on a wire rack. Top slices with Coffee Cream and shaved chocolate, if you like. Makes 12 to 16 servings.
Equipment
- To Use Your Microwave: Melt the chocolate in a microwave-safe 1-cup measure. Microcook on 100 percent power (high) for 1-1/2 to 2 minutes or until soft enough to stir smooth, stirring every minute.
Coffee Cream
Ingredients
- 1
tablespoon
powdered sugar
- 1
teaspoon
instant coffee crystals
- 1
cup
whipping cream
Directions
- In a mixing bowl, stir powdered sugar and coffee crystals into whipping cream. Chill for 10 minutes. Beat mixture until stiff peaks form.
