Before baking: Center a rack in the oven. Lightly coat a 13x4x4-inch straight-sided Pullman pan (also called a pain de mie pan) with nonstick spray, then flour it, tapping out the excess flour. Or, butter and flour the pan. Have all ingredients at room temperature.
In a small bowl, stir espresso powder with hot water until dissolved. Stir mixture into chocolate syrup; set aside. Sift together flour, baking powder and salt onto a sheet of waxed paper. Set aside.
In bowl of a stand mixer fitted with paddle attachment, beat butter on medium-low speed until creamy and smooth, about 45 seconds. Increase speed to medium and add sugar in a steady stream, stopping mixer occasionally to scrape down sides of bowl. Continue to beat until the mixture is very light in color and texture, 4 to 5 minutes, again stopping mixer occasionally to scrape down sides of bowl.
Add eggs very slowly, about 1 tablespoon at a time, at beginning. If mixture appears curdled, stop adding eggs, increase speed to high, and beat until mixture looks smooth again. Resume on medium speed and add remaining eggs. Continue beating until mixture is fluffy and pale ivory in color. The entire process of adding and beating the eggs should take 3 to 4 minutes. On the lowest speed, add flour mixture in three additions alternately with milk in two additions, beginning and ending
with flour mixture and mixing after each addition only until incorporated. Stop mixer occasionally to scrape down sides of bowl. Add vanilla and almond extract during final moments of mixing.
Spoon 2/3 of batter into prepared pan, and spread evenly with a rubber spatula. Stir baking soda into chocolate syrup-espresso mixture, then add mixture to the remaining batter in bowl, mixing well. Without delay, pour chocolate batter on top of batter in the pan and spread evenly.
Bake in a preheated 350-degree oven 65 to 70 minutes, until top springs back when pressed lightly and a round wooden toothpick or skewer inserted in center of cake comes out free of batter. Transfer to a wire rack and cool 10 to 15 minutes.
Tilt and rotate pan while gently tapping it on a counter to release cake sides. If they don't release, slip a thin metal spatula between the still-warm cake and pan and run spatula carefully along entire perimeter of pan. Invert a wire rack on top of cake, invert cake onto it and carefully lift off pan. Invert another rack on top, invert cake so it is right side up, and remove original rack. Let cool completely.
For best flavor and texture, wrap cake in plastic wrap, store at room temperature and serve the day after baking. It will keep up to 3 days.
For longer storage, overwrap with foil, label and date, and freeze up to 1 month. Thaw at room temperature, 3 to 4 hours. To serve, cut into thin slices with a serrated knife.
Makes 1 (13x4-inch) cake, about 20 servings (2 or 3 thin slices per serving)
NOTE: Can also be made in a bundt or angel food cake pan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1757g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 3029 (58%)|
|Amt Per Serving||% DV|
|Total Fat 336.6g||449 %|
|Saturated Fat 197.9g||990 %|
|Monounsaturated Fat 90.2g|
|Polyunsanturated Fat 17.3g|
|Cholesterol 2067.6mg||636 %|
|Sodium 6164.1mg||213 %|
|Potassium 2251.9mg||59 %|
|Total Carbohydrate 453.6g||133 %|
|Dietary Fiber 16.2g||65 %|
|Sugars, other 437.4g|
|Protein 95.7g||137 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5222
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