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Instructions |
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Preheat oven to 300 degrees. In a stand mixer or large bowl,
combine all dry ingredients. In a large measuring cup or bowl,
combine hot coffee and chopped chocolate. Stir with a fork or
whisk until the chocolate has melted into the coffee. To the
coffee/chocolate mix add the cream, vanilla and vegetable oil.
Whisk this until combined.
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Gradually pour the wet ingredients into the dry ingredients in the
stand mixer bowl while on a medium speed. You can also do this
with an electric hand mixer or by hand if you like. Once this has
come together, beat in the eggs one at a time until well combined.
Pour the batter into a greased 8 inch spring form baking pan. Place
this to bake in the preheated oven to bake for 1 hour 30 min or
until a tooth pick comes out clean from the center of the cake.
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Cool the cake on rack while still in the cake pan. Once it reaches
room temperature cover the cake with plastic wrap and allow to chill
in the fridge overnight. The next day once chilled, remove the cake
from the pan. Using a serrated knife cut the very top of the cake
horizontally to make it even. Put this aside for now. Now using the
serrated knife cut the cake horizontally again to make 3 cake layers.
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Now you can frost each layer using the prepared frosting. Make sure
to cover the top and sides of the cake evenly. Using the top of the
cake we put aside, sprinkle to top of the cake with the crumbs and
allow some to fall on the sides and around the bottom edges for
decoration. You can use your discretion in how much of the cake
crumble to put on - if you have some cake crumbs left over you can
always put them in a freezer safe zipper top bag and store in the
freezer for another project. You can either serve the cake right away
or you can keep it chilled in the fridge until it's ready to be served.
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Originally Submitted
1/7/2015
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