Name: Hot Chocolate Cake
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT2H45M0.000S
Yield: 12 servings
Ingredients: Nonstick cooking spray, for the dish; 1 3/4 cups all-purpose flour (see Cook’s Note); 1 1/2 cups granulated sugar; 1/2 cup natural cocoa powder; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon fine sea salt; 8 tablespoons (1 stick) unsalted butter, at room temperature; 1/2 cup freshly brewed coffee; 1/2 cup sour cream, at room temperature; 2 teaspoons pure vanilla extract; 3 large eggs, at room temperature; 2 ounces chopped bittersweet chocolate (60%), plus a chocolate bar for shaving; 1 1/4 cups whole milk; 3 tablespoons light brown sugar; 1 tablespoon natural cocoa powder; 2 teaspoons pure vanilla extract; 1/4 teaspoon fine sea salt; 3/4 cup plus 1 tablespoon granulated sugar; 3 large egg whites; 2 teaspoons pure vanilla extract; Pinch fine sea salt

Directions

Special equipment:

a bamboo skewer; a 2-quart oval casserole dish

For the chocolate cake: Position a rack in the middle of the oven and preheat to 350 degrees F. Grease a 2-quart oval casserole dish with nonstick spray.
Sift the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt into the bowl of a stand mixer. Whisk to combine, then form a well in the center of the bowl. To the center, add the butter, coffee, sour cream, vanilla and eggs. Mix on low speed, slowly increasing to medium and stopping to scrape down the sides of the bowl as needed, until smooth, about 2 minutes.
Pour the batter into the prepared dish and bake until a toothpick comes out clean, 50 to 55 minutes. Allow to cool completely in the pan, then use a skewer to poke holes all the way to the bottom.
For the hot chocolate soak: Add the bittersweet chocolate, milk, brown sugar, cocoa powder, vanilla and salt to a small saucepan. Cook over medium-low heat, whisking often, until the mixture is steaming and the chocolate is melted, 2 to 4 minutes. Turn off the heat and continue to whisk until completely combined. Carefully pour the warm soak over the poked cake. It will seem like too much liquid, but the cake will continue to absorb the soak as it sits.
For the meringue topping: Add about 1 inch of water to a medium saucepan, bring to a boil and then lower to a gentle simmer. Add the granulated sugar and egg whites to a heatsafe bowl large enough to fit over the pan and whisk to combine. Set the bowl over the pan and heat, constantly whisking, until the sugar is dissolved and the temperature reaches 140 degrees F, 5 to 7 minutes. Pour the egg white mixture into a stand mixer bowl fitted with the whisk attachment and add the vanilla and salt. Whisk at high speed until the mixture is fluffy with a satiny shine, 8 to 10 minutes.
Pile the meringue onto the soaked cake. Using a vegetable peeler, shave chocolate curls over the cake. Serve right away.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)