Triple Chocolate Cake

 

1 cup (240ml) boiling water

5 ounces (140g) bittersweet chocolate, chopped 

2 tablespoons unsweetened cocoa powder

1 teaspoon instant coffee powder

2 sticks (225g) butter, room temperature

2 cups (265g) plus 2 tablespoons flour

1 teaspoon baking powder

1 teaspoon salt

1 cup (170g) semisweet chocolate chips

1 cup (200g) granulated sugar

1 cup (215g) packed soft dark brown sugar, or light brown soft sugar + 1 tabl. molasses 

3 large eggs, room temperature

2 teaspoons vanilla extract

1. add chopped chocolate, cocoa powder and instant coffee to boiling water. Stir and let stand until the chocolate has melted. Bring to room temperature

2. mix flour, baking powder and salt. Toss chocolate chips with remaining two tablespoons of flour

3. using a stand mixer, mix sugars and butter until light and fluffy. Add eggs one by one and keep mixing until well incorporated

4. add flour and melted chocolate alternating them. Add vanilla extract

5. fold in chocolate chips with a spatula

6. pour into a greased and floured bundt cake pan or 2 loaf pans

7. bake at 350°F (175°C) for 45 to 50 minutes or until an inserted skewer or knife comes out clean