A Kiss In The Dark Recipe


Cooking Time40 MinDifficulty LevelMedium
Health IndexAverageCourse
MethodMain Ingredient


For cake batter:
 Flour7 Ounce
 Sugar1 Cup (16 tbs)
 Cocoa6 Tablespoon
 Baking soda1 Teaspoon
 Baking powder1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Double strength coffee1⁄2 Cup (8 tbs), brewed and cooled
 Buttermilk1⁄2 Cup (8 tbs)
 Vanilla1⁄2 Teaspoon
 Oil1⁄4 Cup (4 tbs)
For bittersweet frosting:
 Sour cream2 Cup (32 tbs) (At Room Temperature)
 Semi-sweet chocolate chips3 Cup (48 tbs), melted and cooled

Nutrition Facts

Serving size: Complete recipe

Calories 5605 Calories from Fat 2494

% Daily Value*

Total Fat 287 g441.4%

Saturated Fat 111.9 g559.7%

Trans Fat 0 g

Cholesterol 450.7 mg

Sodium 4356.1 mg181.5%

Total Carbohydrates 766 g255.4%

Dietary Fiber 35.2 g141%

Sugars 405.5 g

Protein 75 g150.9%

Vitamin A 57.9% Vitamin C 6.9%

Calcium 86.4% Iron 131.6%

*Based on a 2000 Calorie diet


Cake: Preheat oven to 350°.
Grease a 7-inch cheesecake pan.
Line bottom with waxed paper or parchment and grease again.
In a large bowl, mix together flour, sugar, cocoa, baking soda, baking powder and salt.
Add egg, coffee, buttermilk, vanilla and oil all at once and beat with an electric mixer until smooth.
Pour into a prepared pan.
Bake at 350 for 40 minutes or until cake tests done.
Cool in pan.
Invert onto cooling rack and remove paper.
Invert again onto serving dish.
Frosting: Whisk sour cream into chocolate a little at a time.
The mixture should be satin smooth.
Chill if necessary for better spreading consistency.
To assemble: Place cake on serving dish.
Trim top if necessary so it is level.
Spread top with raspberry jam.
Frost entire cake with bittersweet frosting.
Smooth frosting with a spatula or a cake comb.
Using a pastry bag, pipe remaining frosting on the top (frosting will be thick).
Chill to completely set the frosting.
Serve in small slices with a dollop of freshly whipped cream along side.