Brazilian chocolate cake

3 oz Semisweet chocolate; chopped
      1 oz Unsweetened chocolate;
           -chopped
      1 c  Coffee, hot & strong; plus
           -2 tbs
    1/2 c  Unsalted butter; room temp
  1 1/2 c  Sugar
      1 ts vanilla extract
      2 c  Cake flour, sifted
           =not all-purpose
      2 lg Eggs; room temp
      1 ts Baking soda
    1/2 ts Salt
 
  This recipe allows for NO deviations. Follow it exactly and
  you'll have the lightest, moistest, chocolaty cake in your
  life. This means CAKE flour and not all-purpose, and eggs
  and butter MUST be at room temperature. And when the recipe
  says STIR, use lowest speed on the KA.  I've made it 6
  times and 4 of those times I "deviated" with poor results.
  Preheat the oven to 350. Use a tube pan that is constructed
  in one piece because the batter is very thin and will flow
  through the seams of a 2-piece pan. butter it GENEROUSLY
  and coat it with flour. Tap out excess. Measure out
  everything. Melt the chocolate close to the end because if
  it cools it won't mix in properly.  Heat the chocolate with
  2 TBS of coffee over low heat, stirring constantly until it
  is just melted and smooth. Reserve. Cream the butter; then
  gradually add the sugar and beat until the mixture is
  light. Add the eggs one at a time; then STIR in the vanilla
  and the melted chocolate.  Sift the flour and measure 2
  cups; then resift with the baking soda and the salt. GENTLY
  STIR it into the batter, ALTERNATING it with the rest of
  the coffee, until all is incorporated.
  Pour the batter into the tube pan, and bake the cake for 50
  minutes, or until the cake pulls away from the sides and a
  toothpick inserted in the middle comes out clean. Let rest
  5 minutes in the pan, then turn out onto a rack to cool.
  When cool, dust with powdered sugar.  You may cut the cake
  in half and fill it with a chocolate icing but it stands
  superbly alone.  Robin Isaacs.
 
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