This recipe appeared in the NYTimes dining section last week. It was part of a terrific article about family recipes. About 200 were submitted to the Times and this one made the final cut of Top 3. The ingredients are all familiar but the amounts are a bit different, a large dose of coffee, cloves, and whiskey make an awesome chocolate cake that is super easy to prepare.
12 tablespoons unsalted butter (I used margarine), cut into 1-inch pieces, more for pan
85 grams unsweetened cocoa powder (about 3/4 cup plus 2 tablespoons)
1-1/2 cups brewed strong coffee
1/2 cup whiskey
200 grams granulated sugar (about 1 cup)
156 grams light brown sugar (about 1 cup)
240 grams all-purpose flour (about 2 cups)
8 grams baking soda (about 1 1/2 teaspoons)
3 grams fine sea salt (about 3/4 teaspoon)
1/4 teaspoon black pepper
1/8 teaspoon ground cloves
3 large eggs
2 teaspoons vanilla extract
1 cup mini chocolate chips
Powdered sugar, for serving (optional)
Heat oven to 325 degrees. Grease a 10-inch springform pan. Dust with 2 tablespoons cocoa powder.
In a medium saucepan over low heat, warm coffee, whiskey, 12 tablespoons butter/margarine and remaining cocoa powder, whisking occasionally, until butter is melted. Whisk in sugars until dissolved. Remove from heat and cool completely.
In a bowl, whisk together flour, baking soda, salt, pepper and cloves. In another bowl, whisk together eggs and vanilla. Slowly whisk egg mixture into chocolate mixture. Add dry ingredients and whisk to combine. Fold in chocolate chips.
Pour batter into prepared pan. Transfer to oven and bake until a toothpick inserted in the center emerges clean, 55 to 65 minutes. Let cool on a wire rack, then remove sides of pan. Dust with powdered sugar before serving, if you like.