Ingredients

The following ingredients have 16 Servings
  • 10 tablespoons salted butter (room temperature)
  • 1 2/3 cups granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs (room temperature)
  • 1 3/4 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 cups strongly brewed Door County Autumn Spice Coffee (chilled)
  • 1 1/2 cups chocolate chips
  • 1/3 cup of heavy cream
  • 1 teaspoon butter
  • 2 tablespoons strongly brewed Door County Autumn Spice Coffee
  • 1 cup chocolate chips

Instruction

  • Preheat oven to 350 degrees F.
  • Spray or butter and flour a 9-inch square baking dish, generously.
  • In the bowl of a stand mixer with the whisk attachment, cream the butter, sugar and vanilla.
  • Add eggs one at a time, whisking in between each one, just until incorporated. Stop the mixer.
  • Sift the flour, baking cocoa, baking powder and baking soda into the batter. Add the coffee and on low, mix until the batter is smooth and free of lumps using a spatula to scrape down the sides as needed.
  • Gently stir in the chocolate chips.
  • Pour batter into prepared pan. Bake at 350 degrees F for 40-45 minutes or until a toothpick comes out clean or with only moist crumbs.
  • Allow the cake to cool in pan for 20 minutes.
  • Run a knife around the edges and gently invert the cake onto a rack. Using a second rack, invert the cake again having it upside right.
  • Allow cake to cool completely before adding coffee ganache.