This is simply the best cake that I have ever made period! I served it without icing, but with a coffee cinnamon cream on the side with an added dusting of confectioners’ sugar for good measure.
For The Cake:
1 cup plus 11/2 tablespoons unsalted butter, at room temperature and cut into cubes
7 oz dark chocolate (70 percent), chopped into pieces
1 1/2 teaspoons instant coffee granules, dissolved in 1 1/2 cups boiling water
1 1/4 cups granulated sugar (I use organic cane sugar)
2 large eggs, lightly beaten
2 teaspoons pure vanilla extract
1 1/2 cups self-rising flour (I used all purpose, organic Non-GMO and unbleached)
3 1/2 Tablespoons Dutch-processed cocoa powder
1/4 teaspoon fine sea salt (I use pink himalayan)
For The Coffee Cinnamon Cream:
1 2/3 cups heavy cream
3/4 cup plus 1 Tablespoon cream cheese, room temperature
Scraped seeds of 1/2 vanilla pod (I just used a bit of pure vanilla extract)
2 1/2 teaspoons finely ground espresso (I used the instant coffee granules)
3/4 teaspoons ground cinnamon (I use Vietnamese cinnamon)
2 1/2 Tablespoons confectioners’s sugar
Preheat oven to 350 degrees. Grease and line a 9″ springform pan with parchment and set aside.
Place the butter, chocolate, and hot coffee in a large heatproof bowl and mix well until everything is melted, combined, and smooth.
Whisk in the sugar by hand until dissolved.
Whisk in eggs and vanilla.
Sift in flour, cocoa powder and salt. The batter will be a liquid.
Pour the batter into the prepared springform pan and bake for 60 minutes or until the cake is cooked and a skewer, when inserted, comes out clean or with a few dry crumbs attached. The top will form a crust and crack a little, which is perfect!
Let the cake cool for 20 minutes or so before removing from the pan. Set aside to cool completely, if frosting.
For The Cream:
Place all of the ingredients in the bowl of an electric mixer fitted with the whisk attachment. Beat for 1 – 2 minutes.