Cake Recipe
•1 cup brewed Arabica coffee
•1 cup of butter at room temperature
•3/4 cup unsweetened cocoa powder
•2 cups granulated sugar
•3/4 teaspoon baking powder
•1/4 teaspoon baking soda
•3/4 teaspoon salt
•2 cups of all purpose flour
•2 teaspoons of vanilla extract
•2 egg at room temperature
•1/2 cup sour cream or plain full fat yogurt
Instructions
◇Preheat oven to 350°F
◇Place the coffee, butter, and cocoa in a small saucepan or microwave-safe bowl. Heat, stirring, until the butter melts. Remove from the heat, and whisk until smooth. Let the mixture cool for 10 minutes.
◇While the chocolate is cooling, put the sugar, baking powder, baking soda, salt, and flour into a mixing bowl, whisking to combine.
◇Pour the cooled chocolate mixture into the bowl with the dry ingredients, and mix until thoroughly combined. Scrape the bottom and sides of the bowl, and mix again to incorporate any residue.
◇In a separate bowl, whisk together the vanilla, eggs, and sour cream or yogurt. Mix into the chocolate batter, stirring until thoroughly combined.
◇Thoroughly grease and flour a 10- to 12-cup Bundt pan, preferably non-stick. Pour the batter into the prepared pan. Bake the cake for 50 to 55 minutes, until a long toothpick or skewer inserted into the center comes out clean.
◇Remove the cake from the oven, wait 5 minutes, and turn the pan over onto a cooling rack. After 5 more minutes, lift the pan off the cake. Let the cake cool completely before icing.
