Ingredients Jump to Instructions ↓

  1. 1 pound (3 1/4 cups) all-purpose flour

  2. 1 tablespoon coarse salt

  3. 4 sticks softened unsalted butter, plus more for pans

  4. 2 cups sugar

  5. 1 teaspoon pure vanilla extract

  6. 9 large eggs, room-temperature

  7. 2 cups semisweet or bittersweet chocolate chips

  8. 6 ounces chopped semisweet chocolate

  9. 5 tablespoons coffee liqueur, preferably Kahlua

  10. 1 tablespoon pure vanilla extract

  11. 1 tablespoon light corn syrup

  12. Vanilla ice cream, for serving

Instructions Jump to Ingredients ↑

  1. « » Preheat oven to 325 degrees. 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.


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