Scratch the last post. Now if you are going for dense, fudgy, not too sweet, and chocolately, THIS is the cake you want. This will be, from now on, my go-to chocolate cake.
Miriam, a fellow at TFA last year, created this cake particularly for Sarah Powell, who is allergic, sadly, to all things milk. She deserves BIG applause for this recipe. I've added a couple directions to her original.
Ingredients:
3 oz semisweet chocolate
1 1/2 cup hot coffee
3 cup white granulated sugar
2 1/2 cup cake flour (or substitute all-purpose flour, with one tsp cornstarch instead of the all-purpose flour)
1 1/2 c unsweetened cocoa powder (not dutch process)
2 tsp baking soda
3/4 tsp baking powder
1 1/4 tsp salt
1 1/2 cup coconut milk (about 1 can)
3/4 tsp vanilla
3 eggs
Preheat oven to 300 degrees. Grease 9X13 cake pan and dust with cocoa powder.
Finely chop chocolate, pour in hot coffee. Let sit a minute, then stir till melted.
Sift together dry ingredients, then stir in coffee mixture and rest of wet ingredients. Stir until blended, but do not over-mix.
Bake for 1 hour - 1 hr 10 minutes.
For a glaze, mix melted chocolate, coconut milk, and powdered sugar to desired consistency. Poke holes in cake and pour glaze over cake.
Ta Da!
