FOR THE CAKE:
Baking spray with flour
12 T. (1 ½ sticks) unsalted butter
10 oz. bittersweet chocolate, broken up
½ c. unsweetened cocoa powder
6 T. crème de cassis liqueur
1 T. vanilla
5 eggs, at room temperature
1 c. sugar
1/4 t. kosher salt
FOR THE GLAZE:
6 oz. bittersweet or semisweet chocolate, broken up
1/4 c. heavy cream
¼ c. tablespoons creme de cassis liqueur
1/2 t. pure vanilla extract
TO MAKE THE CAKE:
Preheat the oven to 350 degrees F.
Spray a 9-inch round springform pan with baking spray
Line the bottom of the pan with parchment paper and spray it again with baking spray
Melt the butter and chocolate together in a heat-proof bowl set over a pan of simmering water, stirring occasionally until smooth
Set aside to cool for 5 minutes
Whisk in the cocoa powder, cassis, and vanilla and set aside.
In the bowl of an electric mixer fitted with the whisk attachment (you can also use a hand mixer), beat the eggs, sugar, and salt on high speed for 3 to 5 minutes, until pale yellow and triple in volume
Pour the chocolate mixture into the egg mixture and carefully but thoroughly fold them together with a rubber spatula
Pour the batter into the prepared pan and bake for 35 to 40 minutes, until just barely set in the center
Allow to cool in the pan for 30 minutes and then release the sides of the pan
Invert the cake carefully onto a flat serving plate, remove the parchment paper, and cool completely
TO MAKE THE GLAZE:
Melt the chocolate and cream together in a heat-proof bowl set over a pan of simmering water, stirring, until smooth
Remove from heat and whisk in the cassis and vanilla
Allow to cool for 10 minutes and spread over just the top of the cake
Let cake cool completely, cover lightly with plastic wrap, and refrigerate it
NOTE: I sliced the leftover cake and wrapped them individually and froze them. They freeze perfectly!
Adapted from Ina Garten
