Saucepan Chocolate Cake

Saucepan Chocolate Cake is a rich, dark, moist loaf cake. It is quick and easy to mix up.

7 oz. unsweetened chocolate

3/4 cup butter

1 3/4 cups coffee

2 eggs

1 tsp. vanilla

2 cups cake flour

1 1/2 cups sugar

1 tsp. baking soda

1/4 tsp. salt

Topping:

2 cups heavy cream

2 tsp. vanilla

Preheat the oven to 275 degrees. Grease and lightly flour two 8 x 4 x 2 inch loaf pans.

Put chocolate, butter and coffee in a 4 quart, heavy bottomed saucepan.

Place over low heat and stir almost constantly until the chocolate melts, then stir vigorously to blend and smooth the mixture completely.

Set aside to cool for about 10 minutes, then beat in the eggs and vanilla.

Sift the flour, sugar, baking soda and salt together. Add the dry ingredients to the chocolate mixture, and beat with a wooden spoon or wire whisk until the batter is well blended and perfectly smooth.

Divide the batter evenly between the two prepared pans.

Bake 45-55 minutes or until a toothpick inserted comes out clean.

Remove from oven and cool cakes in the pans about 15 minutes, then turn out to wire racks to finish cooling completely.

Before serving, place the cream and vanilla in a large mixing bowl. Whip until the cream just barely stands in peaks.

It should be fluffy, but thin enough to run down the sides of the cake when a spoonful is placed on each serving.

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