Updated: Jan 30, 2022
*adapted from a Betty Crocker recipe: kitchen tested *
12 oz bittersweet baking chocolate, chopped
3-4 oz bars
3/4 cup butter, cut in pieces
1 cup sugar
1 tsp vanilla
1/2 cup Hershey’s natural cocoa or Hershey’s special dark cocoa
1 tsp espresso powder
In a 2-quart saucepan, melt chocolate and butter over low heat, stirring constantly.
Remove from heat; pour into a large bowl. Stir in sugar until blended.
Stir in eggs, one at a time; stir in vanilla. Stir in cocoa and espresso powder until well blended. Pour into pan.
Bake, 26-30 minutes at 350 degrees or until a toothpick inserted comes out clean from the center.
After baking, cool for 10 minutes, run a knife along the side of the pan to loosen the cake.
Turn upside down carefully so the cake is on the rack. Remove pan and turn upside down onto another rack, and flip cake right side up. Cool completely for about 1 hour.
Place the cake right side up on the serving platter when ready to serve. Cut into wedges using a sharp knife, and clean the knife blade after each cut. (Store, loosely covered in the refrigerator)
**this recipe is named for a work colleague who asked me to make it for her. Depending on your stove, this recipe could take up to an hour to cook thoroughly. I substituted a 1/2 teaspoon of almond extract because I didn’t have any vanilla. I decorated it with almond toffee crumbles. Besides the chocolate the recipe called for, I used the chocolate I got as Christmas gifts. I melted it down in the microwave.**