A Different Chocolate Cake Recipe

Ingredients for A Different Chocolate Cake

• Active Dry Yeast
• 1 cup milk, warmed
• 3 cups all-purpose flour, plus more for dusting
• 1 1/2 cups granulated sugar
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• Bittersweet Chocolate
• Strong Black Coffee

How to Make A Different Chocolate Cake

1. In a small bowl, dissolve the yeast in 1 tablespoon of the warm milk. Let stand for 5-10 minutes until foamy.
2. In a large mixing bowl, whisk together 1 1/2 cups of the flour, 1/2 cup of the sugar, and the salt.
3. Add the remaining warm milk and the yeast mixture to the dry ingredients. Stir until well combined.
4. Cover the bowl with a damp cloth and let rise in a warm place for 45 minutes, or until doubled in size.
5. In a separate bowl, cream together the softened butter, vanilla extract, and the remaining sugar until light and fluffy.
6. Beat in the eggs one at a time, then gradually add the creamed mixture to the risen dough, mixing until just combined.
7. Gradually add the remaining flour, mixing until a smooth, pliable dough forms. Add more flour if needed to achieve the desired consistency.
8. In a double boiler or heatproof bowl set over simmering water, melt the chocolate. Stir in the coffee until smooth and glossy.
9. Lightly flour a clean work surface. Turn the dough out onto the surface and gently spread it into a large rectangle.
10. Spread the melted chocolate mixture evenly over the dough.
11. Starting from a long side, tightly roll the dough into a log.
12. Grease a 9x5 inch loaf pan. Place the rolled dough into the prepared pan, seam-side down.
13. Cover the pan loosely with plastic wrap and let rise in a warm place for another 30-45 minutes, or until almost doubled in size.
14. Preheat oven to 365°F (185°C). Brush the top of the cake with the melted butter.
15. Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.