(pref. Dutch process
Preheat oven to 325. Butter two 5-cup loaf pans and dust all over with
In a small saucepan over moderate heat place both chocolates with the
coffee powder and water. Whisk frequently until the chocolates are
melted and the mixture is smooth. Sift together the flour, cocoa, baking
powder, salt, and pepper and set aside. In a large bowl, beat the butter
until creamy and add the vanilla. Gradually add the sugar and beat
well. Add the eggs and beat until smooth. Then, on low speed,
alternately ass the dry ingredients and the chocolate mixtures. Pour the
mixture into the prepared pans and bake for 1 hour and 10 to 15 minutes.
Cover the pans loosely with foil after about 40 minutes of baking. Let
the cakes cool in the pans for 15 minutes, then invert pan and cool the
cake, upside down on a rack. (The bottom of the cake is very moist and
tender at this stage). Refrigerate and serve.