Extremely Moist Cake au Chocolat

So this cake is moist . . . I mean very moist. Tasty, simple, and easy to make, minus the fact I added brandy sauce that I had sitting in the refrigerator since bread pudding heaven. If you don’t happen to have brandy sauce awaiting its fate in your cold box, either skip it or, heck, make the stuff . . .
Moist Cake  au Chocolat
Preheat oven to 325 degrees
In a bowl mix:
2 eggs
1/3 cup oil grapeseed or canola
1 cup sugar 
In a separate bowl mix than add to egg mixture:
3 oz. unsweetened chocolate melted
2/3 cup coffee room temperature
1 cup unbleached white flour 
1/2 teaspoon baking powder
pinch salt

Pour into an oiled 8″ round cake pan.
If you use brandy sauce, pour in a swirl around the top.
Bake 325 degree for 30 minutes.
Brandy Sauce:
Mix and then simmered until the sugar is devolved:
2 tablespoons butter
3/4 cups sugar
1/4 cup brandy
1/2 teaspoon vanilla
zest from 1 orange

Hope it all comes out delectably ~ Marica


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