black-chocolate-espresso-cake A recipe from pageturnercookbooks.com with 365 ecookbooks

Name: black-chocolate-espresso-cake A recipe from pageturnercookbooks.com with 365 ecookbooks
Ingredients: 1 1/2 cups unsalted butter, in small pieces; 8 ounces unsweetened chocolate, coarsely chopped; 2 1/3 cups strong, freshly brewed, dark-roast coffee, cooled to room temperature; 3 cups sugar; 3 tablespoons Kahlua; 3 tablespoons brandy; 2 teaspoons pure vanilla extract; 3 large eggs, lightly beaten; 2 1/2 cups flour; 1/2 cup cake and pastry flour, not self rising; 1 1/2 teaspoon baking soda; 1/2 teaspoon salt; Glaze:; 10 ounces bittersweet or semi-sweet chocolate, chopped; 7 tablespoons unsalted butter, in small pieces; additional unsalted butter, at room temperature for greasing the pan; 16 dark chocolate-covered espresso beans, for garnish

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The Pageturner Ecookbooks Collection is a digital library of page-turner Ecookbooks featuring recipes from every country around the world. Each collection highlights authentic, easy-to-follow recipes...

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Ingredients

1 1/2 cups unsalted butter, in small pieces
8 ounces unsweetened chocolate, coarsely chopped
2 1/3 cups strong, freshly brewed, dark-roast coffee, cooled to room temperature
3 cups sugar
3 tablespoons Kahlua
3 tablespoons brandy
2 teaspoons pure vanilla extract
3 large eggs, lightly beaten
2 1/2 cups flour
1/2 cup cake and pastry flour, not self rising
1 1/2 teaspoon baking soda
1/2 teaspoon salt
Glaze:
10 ounces bittersweet or semi-sweet chocolate, chopped
7 tablespoons unsalted butter, in small pieces
additional unsalted butter, at room temperature for greasing the pan
16 dark chocolate-covered espresso beans, for garnish