86-Proof Cake
Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 47.
One of her more popular recipes, Maida describes this cake as "moist and luscious". It is dense and rich and there is no need for icing. The liquor (I used scotch whiskey) is potent and compliments the chocolate flavor very well. She recommends using a fancy pan for it. I just used my plain Bundt pan. I did not add the confectioners sugar but would do so if serving to guests.
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5
ounces (5 squares) unsweetened chocolate
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2
cups sifted all-purpose flour
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1
teaspoon baking soda
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¼
teaspoon salt
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¼
cup espresso or dry instant coffee
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Boiling water
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Cold water
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½
cup bourbon (or rum, amaretto, scotch whiskey, Cognac)
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½ pound (1 stick) sweet butter
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1
teaspoon vanilla extract
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2
cups granulated sugar
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3
eggs (large or extra large)
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Additional bourbon (optional)
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Confectioner's sugar (optional)
Preheat the oven to 325 (use the lower rack). Butter a 9" Bundt pan and dust with fine, dry bread crumbs.
Melt the chocolate in a double boiler over hot water.
Sift together the flour, baking soda and salt. Set aside.
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| In a 2-cup measuring cup, dissolve the expresso or coffee in a few tablespoons of hot water. |
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| Add cold water up to the 1 1/2 mark. |
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| Add the boubon. Set aside. |
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| Cream the butter and add the sugar. |
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| Add the vanilla. |
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| Add the eggs, one at a time, beating until smooth. |
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| Add the melted chocolate. Beat until smooth. |
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| On low speed, add the flour mixture alternately with... |
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| the liquid mixture. |
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| The mixture will be thin - pour it into the prepared pan. |
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| Rotate the pan briskly to level the batter. |
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| Bake for 50 -65 minutes (or until a tester comes out clean). Cool in the pan for 15 minutes. Carefully invert and remove the cake and place it on a cooling rack to cool completely. You can sprinkle with a bit more liquor if you like. Before serving, dust with confectioners sugar (if desired). |
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