Ingredients
U.S. Metric Conversion chart
Cake:
1 pound(s) (3 1/4 cups) all-purpose flour
1 tablespoon(s) coarse salt
4 stick(s) softened unsalted butter, plus more for pans
2 cup(s) sugar
1 teaspoon(s) pure vanilla extract
9 large room-temperature eggs
2 cup(s) semisweet or bittersweet chocolate chips
Topping:
6 ounce(s) chopped semisweet chocolate
5 tablespoon(s) coffee liqueur (preferably Kahlua)
1 tablespoon(s) pure vanilla extract
1 tablespoon(s) light corn syrup
Vanilla ice cream, for serving
Directions
1. Preheat oven to 325 degrees F. Butter two 5- by 9-inch loaf pans. Combine flour and salt in a bowl.
2. Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
3. Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold chocolate chips into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops.
4. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
5. Make the chocolate-coffee liqueur sauce: Heat chopped semisweet chocolate, coffee liqueur, vanilla extract, and corn syrup in a double boiler over simmering water. Whisk until chocolate has melted completely. Serve with scoops of vanilla ice cream.
