Desserts are not something we have every night in our house. Many nights, if you want something it is a piece of fruit, maybe a cookie or a bowl of ice cream. Then there are those days where one of us gets a craving and really wants to having something sweet, or decadent or chocolate. It doesn’t happen often, but it does happen and there are some times where you just don’t have a candy bar or anything like that around the house. If you have the right ingredients around though, you can whip up a very easy chocolate cake that is rich and succulent like you would not believe. I came across this recipe on Serious Eats a few days ago and the cake, called a chocolate chocolate teacake, sounded too good to pass up and looked like it could be made pretty easily. The recipe does call for pastry flour, but if you do not have any on hand (and I didn’t) I found a substitute online that says you can make a cup of pastry flour by combining 1/2 cup of all-purpose flour with 1/2 cup of cake flour (which I did have) and it worked out well for me.

Chocolate Chocolate Teacake

3/4 cup pastry flour

6 tablespoons all-purpose flour

6 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 cup strong brewed coffee, cooled

1/2 cup buttermilk

1 teaspoon vanilla extract

1 3/4 cups coarsely chopped dark chocolate, 60 to 70% cacao

1/2 cup plus 2 tablespoons butter, at room temperature

1 cup plus 2 tablespoons sugar

1/2 teaspoon kosher salt

3 eggs

Powdered sugar, for topping (optional)

Position a rack to the middle of the oven and preheat the oven to 350 degrees. Grease a 9-inch by 5-inch loaf pan.

Sift together the pastry flour, all-purpose flour, cocoa powder, baking powder and baking soda in a large bowl. Set the bowl aside.

Combine the cooled coffee, buttermilk and vanilla extract in a measuring cup and set it aside. Melt 3/4 cup of the chopped dark chocolate gently over a double boiler or in a small bowl set over a small saucepan of simmering water. Remove the pan from the heat, but leave the chocolate over the double boiler to keep it warm while you mix the cake. In a stand mixer fitted with the paddle attachment, cream the butter, sugar and salt on medium-high speed until it is light and fluffy, about 2 minutes. Incorporate the eggs, one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl well. pause the mixing and add the flour mixture. Mix just until the ingredients are incorporated. With the mixer on low-speed, pour in the coffee mixture. Fold in both the melted chocolate and the remaining chopped chocolate pieces.

Pour the batter into the prepared loaf pan and bake the cake for about 55 minutes, or until a cake tester inserted into the cake comes out clean. Do not overbake the cake. Allow the cake to cool completely.

Place a flat plate on top of the cake and the loaf pan. Carefully invert the cake onto the plate by flipping both upside down. Lift the pan off the cake. Rest your serving plate on the bottom of the cake and turn the cake right-side up onto the serving plate. Top the cake with powdered sugar, if desired and serve.

This is a very rich, very chocolately cake. Between the cocoa powder, the dark chocolate that is melted and the chopped chocolate pieces there is a lot of chocolate and the cake itself is very dark. I think the coffee adds a really nice flavor and moistness to the cake itself as well. The flavor of the cake is fantastic and it is just the right size for you to keep around for a few days so you can have a piece at night after dinner. This would also be something that you could easily bring to someone else’s home. I’ll certainly be making this one again.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!