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Ina Pinkney's Dense Bittersweet Chocolate Cake

Makes a 10-inch cake, serves 12-14

You'll only need one pot and one bowl!


1 lb unsalted butter, plus extra for greasing the pan

1 lb high quality bittersweet chocolate, chopped

1 cup strong brewed coffee

8 large eggs

1 cup sugar

1 Tbsp vanilla extract


  1. Preheat oven to 350 degrees F. 

  2. Butter the sides and bottom of a 10-inch springform pan; set aside.

  3. Combine butter, chocolate and coffee over low heat in a heavy pot.

  4. Turn heat off when chocolate is almost completely melted; stir occasionally until smooth.

  5. Let cool for at least 15 minutes. The chocolate should be barely warm, not hot to the touch.

  6. In a medium bowl, whisk together eggs, sugar and vanilla until frothy.

  7. Gently whisk egg mixture into chocolate mixture until combined.

  8. Pour into prepared pan.

  9. Bake for 1 hour (it will puff up and fall when cooling).

  10. Cool on a wire rack until it reaches room temperature.

  11. Release and remove sides of pan, cover cake with plastic wrap, and refrigerate overnight.

  12. Let stand at room temperature for an hour before serving. 

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