Sticky Chocolate Cake (Dave Lieberman) |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 10 |
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Ingredients:
2 sticks butter, softened, plus more for pan |
2 cups dark brown sugar |
1 tablespoon instant coffee |
1 1/3 cups water |
6 ounces semisweet chocolate chips |
5 large eggs |
2 teaspoons vanilla extract |
1 1/2 cups all-purpose flour, plus more for pan |
1 tablespoon baking powder |
1/2 teaspoon salt |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
3/4 cup raisins |
1 cup walnuts |
confectioners' sugar, for garnish |
Directions:
1. Preheat oven to 325 degrees F.
2. Cream butter and sugar with an electric mixture until light and fluffy. Heat coffee, water, and chocolate in a saucepan over low heat, stirring often until chocolate has melted entirely. Add coffee-chocolate mixture to the creamed sugar and butter. Beat in eggs, 1 at a time until incorporated, and then mix in vanilla extract. Combine flour, baking powder, salt, cinnamon and nutmeg in a mixing bowl and stir together with a fork until incorporated. Gradually beat the dry mixture into the wet mixture. Finally, fold in the raisins and walnuts.
3. Butter and lightly dust a bundt pan with flour. Pour batter into pan and bake about 45 to 50 minutes or until a sharp knife point inserted into the cake comes out clean. Let cool to room temperature on a rack before inverting. Dust with confectioners' sugar and serve.
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