Chocolate Mocha Cake

• CAKE
• 3 sq bitter-sweet chocolate melted
• 2 1/4 cups cake flour (can substitute all-purpose flour, but will be denser cake)
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 2 1/2 cups brown sugar, packed
• 3 eggs (large)
• 1 1/2 tsp vanilla
• 1 cup sour cream
• 1 heaping Tbsp good instant coffee dissolved in 1 cup boiling water OR 1 cup almost boiling favorite coffee
• 1 cup heavy cream, sweetened with 4 Tbsp. powdered sugar, whipped to stiff peaks for garnish

1. Preheat oven to 325 deg. Grease & flour bundt cake pan.
2. Sift or whisk together flour, baking soda, and salt; set aside.
3. Beat butter until soft and light, add brown sugar and beat until light, about 3 more minutes; add eggs one at a time & beat mixture 3 to 5 minutes until very light & fluffy.
4. Add melted chocolate and vanilla at low speed and beat until combined.
5. Stir in 1/3 of the flour mixture; stir in 1/2 cup sour cream; stir in 1/3 of flour mixture; stir in rest of sour cream; stir in rest of flour mixture.
6. Stir in liquid (instant coffee dissolved in boiling water OR almost boiling favorite coffee), and pour at once into Bundt pan.
7. Bake at 325 deg about 45 minutes until skewer inserted comes out clean. Cool 10 to 12 minutes in pan and invert on rack to finish cooling. To serve, cut in wedges and top with whipped cream.

cake, bitter, cake flour, salt, unsalted butter, brown sugar, eggs, vanilla, sour cream, coffee, heavy cream

Taken from www.epicurious.com/recipes/member/views/chocolate-mocha-cake-1210956 (may not work)