Sep 212017

Ok, this may be a stretch on being a plantation. This house was formally part of the Indigo Plantation. It has housed a few different things, including the restaurant Indigo, which this recipe comes from.


1/2 cup unsalted Butter, softened

1 1/2 cups Dark Brown Sugar

1 1/2 teaspoons Vanilla

3 Eggs

3 squares Unsweetened Chocolate, melted

3/4 cup strong Coffee with Chicory

1 2/3 cups Cake Flour

1 teaspoon Baking Soda

1 teaspoon Salt

1/4 cup Cocoa Powder


1 cup unsalted Butter

1 Egg Yolk

6 squares Semi-Sweet Chocolate, melted

1 tablespoon Vanilla

1 cup strong Coffee reduced to 2 ounces (1/8 cup)

1 1/4 cups Powdered Sugar

To make the cake, preheat oven to 350℉. Grease and flour two 9-inch cake pans. Cream butter and sugar until smooth. Add the vanilla and beat in the eggs, one at a time. Beat in the chocolate, then slowly beat in the coffee. Combine the flour, soda, salt and cocoa and beat in, a third a time, until mixed. Pour the batter into the prepared pans and bake until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Remove from oven and place on cake racks to cool.

To make the frosting, cream the butter until it is fluffy. Beat in the egg yolk, then the chocolate and stir in the vanilla and coffee. Slowly beat in the powdered sugar until the frosting is smooth and creamy. Spread between the layers of the cooled cake, then over the top and sides.


Good Coking, Good Eating and Good Living!!!


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at and most online bookstores. It is also available on Kindle and Nook.

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