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Sticky Chocolate Cake
Ingredients
  • 1 cup (2 sticks) unsalted butter, plus more for pan
  • ⅓ cup (32 g) unsweetened Dutch-process cocoa powder (preferably Guittard Cocoa Rouge), plus more for pan
  • 2 oz. bittersweet chocolate (60%-70% cacao), broken or chopped into pieces
  • 5 large eggs
  • 1¾ cups (350 g) granulated sugar
  • 1 Tbsp. instant espresso powder
  • 1 Tbsp. vanilla bean paste or vanilla extract
  • 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
  • 1½ cups (188 g) all-purpose flour
  • Powdered sugar (for dusting)
  • Coffee ice cream (for serving; optional)
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