“Maida Heatter”
2hrs 15mins

Ingredients Nutrition


  1. Adjust oven rack one-third up from the bottom of the oven; preheat oven to 325°.
  2. Butter a 9x5 inch loaf pan; dust it lightly with fine, dry bread crumbs; invert pan over paper and top to shake out excess.
  3. Place the chocolate and instant coffee in a small mixing bowl; add in the boiling water; stir occasionally until the chocolate is melted.
  4. Then let stand to cool to room temperature; it is all right if the chocolate settles to the bottom.
  5. Sift together the flour, baking soda, and salt; set aside.
  6. In a large bowl of an electric mixer cream the butter.
  7. Add in the vanilla and brown sugar; beat to mix well.
  8. Add the eggs one at a time, beating after each addition until it is thoroughly incorporated.
  9. On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until smooth.
  10. Then add the sour cream and again beat only until smooth.
  11. Finally, stir the cooled chocolate and gradually, on low speed, beat it inches.
  12. The batter will be thin; pour it into the prepared pan.
  13. Bake for 60-75 minutes, until pick comes out clean.
  14. Cool the cake in the pan for several minutes; then cover with a rack, invert pan and rack, remove pan, and let cake cool upside down.
  15. When the cake is cool, prepare icing.
  16. Icing: place the chocolate in the top of a small double boiler over hot water on low heat.
  17. Cover and let the chocolate melt.
  18. Meanwhile, place the butter, vanilla, powdered sugar, and the egg in the small bowl of an electric mixer; beat until smooth.
  19. Add in the warm melted chocolate; continue to beat until smooth and creamy.
  20. Spread the icing over the top of the cake; smooth it, or you can make deep zigzag ridges by moving a spatula or the back of a spoon through this thick, creamy icing.
  21. Let the cake stand for an hour or so until the icing is set (if you refrigerate this cake, the icing will become firm fudge candy).

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