| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Dutch |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Unbleached all-purpose flour |
| 1 1/2 |
c |
Packed light brown sugar |
| 2 |
T |
Unsweetened dutch process |
|
|
cocoa powder sifted |
| 1/2 |
t |
Ground cinnamon |
| 7 |
T |
Unsalted butter, melted |
| 2 |
t |
Instant decaffeinated coffee |
|
|
dissolved in 2 teaspoons |
|
|
water |
| 6 |
oz |
Semisweet chocolate, chopped |
|
|
into 1/2-inch pieces |
| 1 3/4 |
c |
Unbleached all-purpose flour |
| 1 |
t |
Baking soda |
| 1/4 |
t |
Salt |
| 1 3/4 |
c |
Sugar |
| 2 |
|
Eggs |
| 3/4 |
c |
Buttermilk |
| 7 |
oz |
1 3/4 sticks unsalted |
|
|
butter melted |
| 1 |
t |
Vanilla extract |
| 1 |
T |
Plus 1 teaspoon instant |
|
|
decaffeinated coffee |
|
|
dissolved in 1 tablespoon |
|
|
plus 1 teaspoon water |
INSTRUCTIONS
Preheat the oven to 325 degrees and place oven rack in the middle of
the oven. Butter a 13 by 9 by 2-inch baking pan. Prepare the crumb
topping: In a medium bowl, combine the flour, brown sugar, cocoa and
cinnamon. Press any lumps out of the brown sugar. Add the melted
butter and dissolved coffee and stir until the mixture is evenly
moistened and crumbly and fine crumbs up to 1/2-inch in size are
formed. Set aside. Prepare mocha cake: In a bowl of an electric
mixer, sift the flour, baking soda, and salt. Add the sugar and mix on
low speed to combine the ingredients. Mix the eggs and buttermilk
together and stir into the flour mixture. Add the melted butter,
vanilla, and dissolved coffee and mix until the batter is evenly
moistened, about 45 seconds. Pour half of the batter into the prepared
pan and spread evenly. Sprinkle 1 1/2 cups of the crumb mixture evenly
over the batter. Sprinkle the chopped chocolate over the crumbs. Drop
spoonfuls of the remaining batter evenly over the chocolate. Use a
thin metal spatula to spread the batter evenly over the chocolate.
Small bits of chocolate may not be covered by the batter. Sprinkle the
remaining crumb mixture evenly over the batter. Bake about 55
minutes. During the first half of the baking time, the batter may
bubble up slightly at the edges. To test for doneness, insert a
toothpick into the center of the cake. When the toothpick comes out
clean, the cake is done. Cool the cake thoroughly in the pan on a wire
rack, about 3 hours. Cut the cake into 12 pieces, 3 rows lengthwise
and 4 rows across. Yield: 12 servings Freezing instructions: Wrap
each piece of cake in plastic wrap. Place pieces in a metal or plastic
freezer container and cover tightly. Label with date and contents.
Freeze up to 3 months. Defrost the wrapped cake at room temperature
abut 2 hours. Recipe by: Cooking Live Show #CL9003 Posted to
MC-Recipe Digest V1 #905 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Nov 12, 1997
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