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- 3 ounces bittersweet chocolate, finely chopped
- ⅓ cup Dutch-processed cocoa powder
- ¾ cup hot coffee
- ¾ cup bread flour
- ¾ cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- 6 tablespoons vegetable oil
- 2 eggs
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
- For the Frosting:
- 1¼ cups granulated sugar
- 3 egg whites, at room temperature
- ¼ cup water
- ¼ teaspoon cream of tartar
- 1½ teaspoons vanilla extract
- For the Chocolate Coating:
- 12 ounces semisweet chocolate, finely chopped
- 3 tablespoons vegetable oil
View Full Recipe at Brown Eyed Baker
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