Perhaps I missed something, but I don't see that the recipe calls for springform pans. It seems to just need a regular cake pan like above.

If you are worried about the boiling water cooking the eggs, pour a little bit in while stirring the batter well. That will raise the temperature of the batter. Then pour the remaining water in.

As to the temp of the boiling water, I'd put a cup of water in a glass measuring cup in the microwave and when it came to a boil, I'd use it. (That is 2 minutes or so in most microwaves, I think.)

I've never made this in a springform pan, I think it would certainly drip. It is a great recipe, I think, far better than box mixes, but it really is VERY thin batter. It could be that the boiling water cooks the eggs, but at this point, there is no curdling or anything if you are worried about that. I just dump the water in, stirring, it is very smooth. I would think the milk would provide an added richness & might affect the texture, but I'm certainly no expert. Personally, if you are wanting more of a coffee flavor to it-you really don't taste the coffee in this recipe-I would try adding espresso powder or additional instant coffee.

Agreed. I wouldn't put it in a springform. I use a rolling boil but it probably doesn't matter urgently. I just drizzle it in while beating in the way one adds oil to mayonnaise.

I'm told that the recipe at Add A Pinch is based on the Hershey's recipe--I haven't made the latter since I was a kid, I've made the Add A Pinch recipe a couple of times using Valrhona cocoa powder, which is a revelation if you want a real chocolate experience. It also calls for espresso powder. When I made it with the nine-year-old we left it out and it was still good. The bitterness of the espresso powder punches up the chocolate flavor and gives it complexity, but doesn't make it mocha. Which is a long way of saying coffee would be good. :)

If you want to make it parve, you can sub out the milk. It will affect the crumb, but still make a fine cake. Compare this recipe at King Arthur Flour.

This is one of my favorite cakes ever, and I make it regularly. The boiling water does not cook the eggs, and I put mine in my teapot and use it when it whistles. Boiling means just that, boiling. I make mine in plain cake pans, I've never used a springform pan. I wouldn't sub out the milk with coffee, the milk has a small amount of fat. You could sub the milk with coffee plus 1 1/2 teaspoons of butter and it would be better than just the coffee. Unless there's a problem using the dairy, I'd use it and add espresso powder to the boiling water, I think, but you'd get an acceptable substitute with a small amount of butter.

This is probably the easiest cake I make and it comes out moist and delicious, every single time. Just don't overbake it.

Annie

Thank you all so much for your extremely helpful suggestions. I'm less worried now about botching this cake.

I've just been reunited with my computer and first thing I did was pop into Cooking Forum.

I have only springform pans, so I'll line a pan for the first time. If the cake turns out well, I'll buy a regular pan specially for this cake.

I'll use milk and add espresso powder to the boiling water as Annie suggested. There's no milk issues. I was just wondering about coffee because it does seem to enhance chocolate cakes.

Parchment paper will work. :) Good luck with the cake!

Good luck. If I had only springform pans, I'd probably wrap it in foil like I do when I'm doing cheesecake in a water bath. Enjoy the cake!

Annie

Thank you both!

I'll do both foil and parchment. Belt and suspenders is my middle name.