Dark Chocolate Butter Cake

This cake is unbelievably delicious and perfectly dense, just like a bundt cake should be.  And the whole time you're eating it, you're wondering what is that flavor?  The secret is a hint of cinnamon and strong coffee that brings out the flavor of the chocolate like never before.

1 cup milk
1 tablespoon white vinegar
1 1/2 cups unsalted butter (3 sticks), softened 
2 1/2 cups sugar
2 1/4 cups all-purpose flour
3/4 cup Dutch-processed cocoa powder, plus extra for dusting
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
5 large eggs
2 teaspoons vanilla extract
1/4 cup brewed espresso or very strong coffee, cooled
Raspberry Sauce, for serving (optional, recipe follows)
Whipped cream, for serving (optional)

Prepare the pan: Heat the oven to 325°F. Butter a 10-inch (10- to 12-cup) Bundt pan well; then dust with cocoa powder, knocking out excess.

Make the batter: Combine the milk and vinegar in a small bowl and set aside to just slightly thicken.  Cream the butter and sugar in a large mixing bowl with an electric mixer on high speed, beating for 5 minutes and occasionally scraping down the sides of the bowl. Meanwhile, whisk together the flour, cocoa powder, salt, cinnamon, and baking powder in a medium-size bowl; set aside. Add the eggs one at a time to the butter mixture, beating on high speed after each addition. Beat in the vanilla. Whisk the espresso into the milk mixture by hand. In thirds, alternately add the flour mixture and milk mixture to the butter mixture, beating on medium speed and blending well after each addition.

Bake the cake: Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean - 65 to 70 minutes. Cool the cake in the pan on a wire rack. Loosen the cake from pan using the tip of a knife, then invert the rack over the pan and turn the cake out onto a cake stand or plate. If you like, drizzle with Raspberry Sauce or top with whipped cream, or use both.

Raspberry Sauce:
Heat 2 cups fresh or frozen raspberries, 1/3 cup sugar, and 1 tablespoon fresh lemon juice in a small saucepan over medium heat until warmed, smashing slightly with a fork to break up the raspberries.  Drizzle over the cake before serving. Makes about 1 1/4 cups.

Variation 1: This recipe can be adapted into mini bundt cakes.  For 4" mini bundt cakes, prepare pans as described above.  Divide batter evenly between 12 mini bundt pans.  Bake at 325°F until a toothpick inserted in the center comes out clean - 25 to 26 minutes.
For 2.5" mini bundt cakes, prepare pans as described above.  Divide batter evenly between 2 sheets of the mini bundts, which will yield 24 total.  Bake at 325°F until a toothpick inserted in the center comes out clean - 15-16 minutes.

Variation 2: If you don't have any bundt pans, this recipe can also be baked in a 12"x16.5" jelly roll sheet pan.  Prepare the pan as described above.  Bake at 325°F until a toothpick inserted in the center comes out clean - 40 to 45 minutes.  Once cooled, if desired, use biscuit cutters to cut out mini circles.  Layer mini circles to make miniature layered cakes, filling and frosting with your favorite buttercream frosting.

This recipe can be found in our cookbook, The Farm Chicks in the Kitchen: Live Well, Laugh Often, Cook Much.

Image of cake by John Granen.

Fabric under the plate in image of cake by Sandi Henderson.

Comments

[linda]

was looking for a birthday cake for my chocolate-loving daughter. she also likes coffee. I think I will try a ganache drizzle on top, and the raspberry sauce on the side for those who want some. thanks

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[www.facebook.com/profile.php?id=612501041]

Made this for my son's birthday cake and it was wonderful. I don't drink coffee, so I substituted the coffee with strong tea and instead of frosting, I covered the cake with a powdered sugar/milk icing. Thank you for the recipe.

[Jessica Jones]

Sounds delish! Fun to see Sandi's fabric, too!

[Amy @ parkcitygirl]

I'm going to have to make this - thanks for sharing - congrats on your new book!

[gaby]

mmmm que rica se ve, seguro la hare, un saludo

[Michele C]

I made this cake last night. It was the silkiest batter I have ever seen! It baked up perfect, and tonight we will have it with the berry sauce, however, I really think I have to frost it with fudge frosting first -- I can't help myself.
-- Michele

[Michelle]

Oh my gawd...I thought I had died and gone to Heaven when I saw this cake!! It looks so deliciously dense and chocolately. I'll have to try this for sure! Happy Valentine's Day!

[chas at the wild raspberry]

Hey Gals,
I just made the cake and topped it with chocolate frosting AND raspberry sauce!!
It is SOOO good. Thank you for sharing.
Chasity

[Mindy Wilson]

I am hoping to whip up this cake today...possibly with huckleberry sauce!

[PamperingBeki]

That looks just sinful!

I'd have to do a strawberry topping because I don't like raspberry. But YUM!

And I love that you used Sandi's fabric. :)

[cityfarmer]

ooooooh, and I have a cupboard full of the dark stuff

moochas smoochas

[Glamarella Junk-Sherry]

Yum,Yum and Yum!!!
Hope to meet you all in June!
Sherry

[gladys and celia]

Hola Senoritas. Were back from a wonderful trip to Mexico and are now back focusing on our blogsite. We are up and running and having a great time figuring out how to use a computer:) We would love to hear your thoughts or any suggestions.

[Kendra]

Love the pairing of the raspberry sauce with the dark chocolate. YUM...I love dense cake. I'm not a foo foo fluffy cake girl. LOL

[chas at the wild raspberry]

yea! it's finally here. i am so ready to make this cake. what a nice thing to share for valentine's day.
thanks gals.
xoxo
chas

[kasey]

oh, you had to tempt me girls.
xoxo

[hip chick]

oh man....

[Tami B.]

Oh my goodness...that looks SOOOO yummy!