Chocolate cake with a strength of 40 degrees

Chocolate cake with a strength of 40 degrees

Category: Bakery products

Ingredients
Bitter chocolate, 85-99% cocoa	140 g
General purpose flour	234 g
Soda	1 tsp
Salt	1/4 tsp
Instant coffee, powder / granules	67 ml (12-15 gr)
Boiling water	About 70-100ml
Cold water
Bourbon / cognac / whiskey / brandy 40-43% ABV	125 ml
Vanilla extract	1 tsp
Butter 82.5% softened	228 g
Sugar	400 g
Egg large SB	3 pcs.
Extra alcohol	Optional
Powdered sugar	Optional

Cooking method

• 1. Put the oven rack on the lower third (so that the cake pan is baked in the central part), heat up to 160g
• 2. Grease a figured form with a pipe with a capacity of 2.5 liters with softened butter and sprinkle with bread crumbs or a mixture of flour and cocoa (2 tablespoons of crumbs / flour + 1 tablespoons of cocoa). Flip the mold over the sink and shake off excess. I used the Bavarian mold from Nordic Ware.
• 3. Melt the chocolate in a water bath with the lid closed; try to prevent water from getting on the chocolate (for example, steam condensate), otherwise it will not be possible to melt it to a homogeneous structure; stir to make sure the chocolate is completely melted, remove from the bath and set aside to cool slightly. Alternatively, melt the chocolate in the microwave at medium power, at intervals of 30-40 seconds, stirring occasionally.
• 4. Mix and sift flour, baking soda, salt together.
• 5. In a glass measuring cup (with a capacity of at least 0.5 liters), dissolve the measured amount of dry coffee with a little boiling water, carefully add cold water to the 1 1/2 cups line. Add alcohol.
• 6. Beat butter separately until creamy, add vanilla and gradually add sugar, beat well. Add eggs one at a time, whisking each time until smooth and smooth. Drive in the chocolate.
• 7. At low mixer speed, add the flour in three passes, alternating with the addition of the coffee / alcohol mixture in 2 passes (add liquid carefully, avoiding splashing). Beat until smooth after each addition and periodically scrub the sides of the bowl with a spatula. After the last addition of flour and whipping, make sure all the dough is thoroughly mixed. The mixture will be pretty runny - that's OK.
• 8. Pour the mixture carefully into the mold, level the surface by moving the mold sharply clockwise and counterclockwise. Try to pour no more than 2/3 or 3/4 of the pan, otherwise it will take longer to bake.
• 9. Bake 1h 15min, until toothpick is dry (check in the center of the muffin mass, away from the walls!); from the middle of baking, you may need to cover the surface of the cake with parchment / foil to prevent sticking. If your oven "does not warm up" by 5 degrees, then you may have to bake 5-10-15 minutes longer; check with a toothpick.
• 10. Chill in the pan for 15 minutes, turn over onto the wire rack (be careful! The cake is very wet, especially while it is hot), sprinkle with your favorite alcohol (optional), chill completely.
• 
• 11. Before serving, dust the top with powdered sugar if desired.
• 
• Bon Appetit!

The dish is designed for

12-20 servings

Time for preparing:

30 min preparation / 75 min baking

Cooking program:

Oven

Note

Dear loving mommies and daddies, I must warn you right away
- nothing can be substituted for 40-degree alcohol in this recipe (((
Alcohol here performs several functions at once: 1. gives a certain aroma (of course, one cannot say that the cake smells of cognac, but in combination with coffee and chocolate it gives the finished cake a unique smell; 2. plays the role of a liquid ingredient; 3. most importantly, it is active baking powder, while keeping the finished product moist and juicy.
The original name of the cake is "86-Proof Chocolate Cake", which literally translates as "43 degree chocolate cake". Proof is the American designation for the strength of alcoholic beverages, equivalent to 0.5% alcohol by volume. That is, "86-Proof Alcohol" is an alcoholic beverage with an alcohol content of 43% by volume. I did not find 43% alcohol in the house, I used cognac with 40% alcohol by volume. The author of the recipe offers a choice of brandy, cognac, bourbon, whiskey, etc. I would not recommend vodka, after all, a cupcake, not an ear, you will not please anyone with the aroma of vodka in the cupcake ...
The mold was made by Nordic Ware, with a non-stick coating, but you can take any mold with a pipe; the presence of a pipe in the mold is obligatory here - such a dough will be baked unevenly in the usual form, with overdried edges, the middle will remain moist for a long time .. Be sure to grease the mold and sprinkle completely with a mixture of crumbs with cocoa or flour with cocoa; cocoa is needed here so that the finished cake is evenly brown on the surface, and not with white spots (as happens if you sprinkle it with one flour).
The amount of sugar in the recipe is understandable - in order to bind a large amount of liquid in the recipe and at the same time keep the cake moist and finely porous, you need just that much. This amount of sugar makes it possible to whip the cake after adding flour without the risk of increasing the "rubberiness" of the cake due to the formation of gluten threads.
What else? Oh yes, coffee! Honestly, I'm not a coffee lover in general, but it allows you to further emphasize the chocolateiness of the cake, so at my own peril and risk I decided to trust the author (my beloved and tested dozens of times Maida Heatter) and took exactly the amount of coffee that she recommends (the coffee was granulated ). Maida, as always, did not disappoint! The cake turned out to be intensely chocolate, moist, moderately sweet. There is practically no smell-taste of coffee in the finished cake.
Sprayed on top with the discovered remains of Grand Marnier, did not sprinkle with powder.
Very tasty, I recommend!

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Uraaaaaaaaaa !!! Here he is, my pretty one !!! Here he is my favorite !!!! : a-kiss: Chocolate, chocolate !!!!
Natasha, thanks for the recipe !!! I will bake !!!

[A.lenka]

A.lenka, thanks!)) bakes for health!

[Nataliwave]

Nataliwave, Natasha, is that the velvet one? Bookmark it right away !!! I fell for him immediately

Mila, yes, it is very wet!))
Now freshly cooked will cool down, and I will make a cut, show

[Nataliwave]

Nataliwave, Natasha, and I look neither in this recipe, nor in mine there is a baking powder. Is this how it should be?

Mila, you had a recipe that looked like brownies, you can do it without baking powder, especially for baking in small tins .. And here there is soda (it is better to "marry" with the acidic medium of chocolate), and even here strong alcohol - it is also like baking powder protrudes ...

Natasha, the cupcake is very beautiful

[Kirks]

Kirks, namesake, thanks!))

Wow !! What a beauty! in the photo like BLACK VELVET! Thank you! dragged away ...

What a pretty one! I think. which is delicious.

Girls, thanks! Its surface is very smooth, glares, I took a picture with my phone with difficulty (the aluminum mold gives such a thin and crispy crust), and the insides are damp, it seems as if they are soaked through with liquor ..
In silicone, I think the surface will be soft ..

Handsome, chocolatey Bavarian.

Or just take 1.5 cups of good coffee (not espresso, but "normal")? otherwise I don't have soluble in my house, but there is a capsule machine ..

[Franky]

Franky, I'm sure you can!)

[Natasha]

Natasha, the cupcake is good. I will bake in Bavarian form or Heritage, I have not decided yet

Handsome, chocolatey Bavarian.

if only he was still in beer ...

[Franky]

Franky Ha Ha

Girls, well with beer - so with beer!
Well I wrote that you can sprinkle your favorite alcohol!
What ?! A very fresh combination!

And then it will be necessary to add the Bavarian to the section of German cuisine)))

It will be interesting to try this 40 degree, and then the hangover does not torment? And then maybe it's a shame to go to people afterwards, you need to invite people to you ...

Oksanochka, the main thing here is the wording)))
You can call the "hangover" "the joy of meeting friends"
And if you also treat your friends to a "strong" cupcake, then there will be no questions at all)))
Everyone will be so happy

[Nataliwave, Natasha!]

Nataliwave, Natasha! The recipe is in your notebook! Cupcake - in line!
You have acquired a successful book! I take great pleasure in dragging the recipes that you exhibit into my storerooms! As my family says - there are never too many cupcakes!

Oh, Irina, if only ONE book
I bought them NINE (!!!)
I have no problem with recipes, I have difficulty with time and limited eaters

I have no problem with recipes, I have difficulty with time and limited eaters

Natasha, and you bake and send We will eat

Natasha, and you bake and send We will eat

I'm afraid the Russian Post has everything devouredeat)))

Natasha, great! I just got my form Heritage 6 cupcakes form - will it work, or do I just have to make a big one?

[Nade4ka]

Nade4ka, I think this cupcake is better for baking in a large form with a pipe .. Yesterday Mila baked chocolate brownies, so I think they will go well for little Herytejiks, here is the recipe: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=398294.6520
But if you want to try this recipe - come on, write later how it happened!))

Natasha, 12g of coffee, weighed will bring 3 dessert l with a slide, is that right?

And here. (In a glass measuring cup (with a capacity of at least 0.5 liters), dissolve a measured amount of dry coffee with a small amount of boiling water, carefully add cold water to lines in 1 1/2 cups) I did not understand very well

Olya,
about coffee - right .. it will do well .. generally in a 1/4 cup about 67 ml, but this is conditional, add as you wish .. it will be less - not scary, you're not making a coffee cake)))
About liquids: in short, you need 375 ml of cold coffee. But: you won't dissolve it in cold water, right?
Therefore, you dissolve it with boiling water, a small amount, the most important thing is to dissolve it .. and add the rest with cold water.
If you have time to wait, just pour the powder with boiling water in a large glass, and then, when it cools down, you need to measure out 375 ml (if anything, add some water to this volume) ..

Natasha Hurray, thanks for the clarification

Now I'll bake a cheese custard cookie, and then a Chocolate one!

If anything - write!
Keep in mind - you need to monitor the temperature!
I baked the first time - it turned out exactly 1 hour 15 minutes, and the second time the temperature "jumped" from 140 to 160 (I now have a portable oven, it works very unstably ..) - so I had to bake it for 1 hour 30 minutes until a dry toothpick .. and if you see, that there is more than 2/3 of the dough (about 4 cm from the top rim of the form) - you better not be zealous and bake the leftovers in some small mold ..
And take it out carefully .. while it is hot - very soft, you can injure the sides of the mold .. You can turn the mold over to the wire rack, make sure that the cake does not stick and leave it under the mold for ten minutes .. let him think about his behavior))

Thank you

[Nataliwave]

Nataliwave, Natalie, is it possible to use premium wheat flour instead of general purpose flour?

I put it in the oven, I'm waiting

Emilia, I think you can.

[Emilia +]

Emilia +, of course!
I also wrote that it makes no sense to use super good bread flour for the cake)))
At my place it is for bread - with high protein, and for baking - the highest grade but simpler)))
Sorry if it's not clear)))

[Nataliwave]

Nataliwave, a wonderful recipe I want to taste it in a Nordic big heart. Do you think it will work? Although there is no pipe in the middle, there is no middle either))

[thrift]

thrift, we are also waiting for your cupcake! Eagerly!

[julia_bb]

julia_bb, Julia, I think my heart will work out great)))

[Nataliwave]

Nataliwave, Natalie, is it possible to replace vanilla extract with vanillin or vanilla sugar?

[Natasha]

That's what I did

I'm waiting for it to cool down. Natashathanks for the recipe

Natasha, I am delighted, it is so tasty

Yes, of course, what is the question! I'm using vanillin now, the extract is over (((

[armeria, Olya!]

armeria, Olya! The beauty turned out! Wonderful cupcake!

[Mikhaska]

Mikhaska Ira, he is delicate, fragile and very, very tasty

Yes, I'm just sure of that, Olya! And I'm very happy for you!

[Olga]

Olga, Olya, what a beauty !! Smart girl! How much time did you bake? What alcohol did you add? How did you get out of the mold - no problem?

[thrift]

thrift, Olga, nevertheless how beautiful the cupcakes are obtained in this form !!!

[Natasha]

Natasha, baked for 1h 15m, added brandy, a little stuck to the mold. It is necessary to shake out, och neat, och fragile.

At first I was strained by 400 grams of sugar, I thought too much, nothing like sugar in moderation.

My family loved the cupcake

All the dough did not fit into the mold, it remained on a small mold.

Olya, great, glad I liked it!) How do you like with coffee? Did you taste coffee in a cold cupcake?