Black Chocolate Zinger – a delicious recipe with water, coffee, chocolate, honey, flour, baking soda. Easy to follow and perfect for any occasion.
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1
In a small saucepan, bring the 3/4 cup water to a boil.
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2
Immediately remove from the heat and stir in the coffee until disolved.
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3
Add the chocolate and honey and whisk until the chocolate is melted and the mixture thickens.
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4
Let cool for 10 to 15 minutes, until tepid.
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In a medium bowl, using a wire whisk, stir together the flour, baking soda, salt and pepper, until throughly blended.
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6
In a 4 1/2 quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the butter at medium speed for 30 to 45 seconds, until creamy and smooth.
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Add the vegetable shortening.
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Increase the speed to medium-high and beat for 30 seconds longer.
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Add the sugar, 1 tablespoon at a time, taking 8 to 10 minutes to blend well.
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If using a hand mixer, take at least 15 minutes to blend well.
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Scrape the sides of the bowl occasionally.
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Add the eggs, one at a time at 1 minute intervals.
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Reduce the speed to medium.
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Stir the chocolate/honey mixture once or twice, then add to the batter along with the vanilla, scraping the side of the bowl as necessary.
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Beat 30 seconds longer.
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At low speed, one-third at a time, beat in the flour mixture alternately with the ice water.
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Mix briefly just until each addition is barely incorporated into the batter.
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Scrape down the side of the bowl and mix the batter 10 more seconds.
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Scrape the batter into the prepared pan and smooth the surface with the back of a spoon.
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Center the pan on the rack and bake for 65 to 75 minutes, until the cake begins to come away from the side of the pan and a wooden toothpick inserted into the center comes out clean.
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Set the cake onto a wire rack to cool for 15 to 20 minutes.
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Invert the cake onto the rack and remove the pan.
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Cool completely.
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Break the chocolate bars into 1-inch pieces and place them in a food processor fitted with the metal chopping blade.
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Process for 15 to 25 seconds, until finely chopped.
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Empty the chocolate into a medium bowl.
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In a small saucepan, heat the cream and corn syrup on low heat until it comes to a gentle boil.
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Immediately pour the hot cream over the chocolate.
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Let the mixture stand for 30 seconds to melt the chocolate.
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Gently whisk until smooth.
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Stir in the liqueur or rum and vanilla.
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If the surface is oily, stir in 1/2 to 1 teaspoon of hot water.
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Put the wire rack with the cake over a baking sheet.
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Pour the chocolate glaze over the top of the cake.
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Let the glaze drip down the sides of the cake without coating it completely.
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Lift up the rack with the cake and transfer it to another baking sheet.
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Put the baking sheet with the cake in the refrigerator to chill for 5 to 10 minutes to set the glaze.
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Store the cake at room temperature under a glass cover or in an airtight container for up to 5 days.
No nutrition data on file — estimate from the ingredient list.
* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: ["3/4 cup water", "1 tablespoon instant coffee", "6 ounces chocolate unsweetened unsweetened, coarsely chopped", "3 tablespoons honey", "2 cups flour, all-purpose sifted", "1 teaspoon baking soda", "1/4 teaspoon salt", "1 x black pepper to taste, freshly ground", "8 tablespoons butter unsalted, softened, cut into 1"" pieces", "1/4 cup vegetable shortening solid", "2 cups sugar granulated, superfine", "4 large eggs at room temperature", "2 teaspoons vanilla extract", "1/2 cup water ice cold", "8 ounces chocolate (semi-sweet) swiss dark", "6 ounces heavy whipping cream", "1 tablespoon corn syrup, light", "1 tablespoon liqueur grand marnier or cointreau, orange flavor, or dark rum", "3/4 teaspoon vanilla extract", "1 teaspoon water if needed, hot"].
Yes, Black Chocolate Zinger falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.