Chocolate Glaze
1 Cup Dark chocolate (72% or up) (170 g / 6 oz)
1 TBS Vegetable Shortening
Instructions
Preheat oven to 350F. Grease two 8″ loaf pans or line with parchment paper and set aside.
In a medium bowl, sift the AP flour, cake flour, baking powder, baking soda, and salt. Stir to evenly distribute and set aside.
Chop the unsweetened chocolate into small pieces and place in a medium bowl; add the cocoa powder.
Pour the hot coffee over the chocolate and cocoa powder and allow 1-2 minutes for the hot coffee to melt the chocolate.
Gently stir the chocolate coffee mix using a fork until a smooth mixture is formed.
Add gin and sour cream to the chocolate mixture and stir to combine. Set aside.
In a bowl of a standing mixer, beat the sugar and butter on medium-high until light and fluffy, about 4-5 minutes.
Reduce speed to low and add eggs, one at a time, waiting for each egg to fully incorporate before adding the next.
Add the flour in three additions alternating with the chocolate sour cream mix.
After adding the last portion of the flour, turn the mixer off and use a rubber spatula to incorporate any flour or egg residue.
Divide the batter between the prepared pans and bake for about 50-55 minutes, or until a toothpick comes out with a few moist crumbs from the center of the cakes.
Remove from the oven and allow to cool before removing from pans.
Once the cakes have cooled, invert them and set them on a serving dish or a cooling rack that is placed on a cookie sheet lined with baking paper.
Melt the chocolate and vegetable shortening and glaze the cakes.
Recipe Notes
Opt for a high-quality gin that boasts well-balanced botanical flavors. The gin’s essence should harmonize with the chocolate rather than overpower it.
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