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). |
Yum
10 comments:
This looks amazing! Maida for the win!
What kind of fancy mold is she talking about? I always thought bundt pans were fancy! lol
Dear Phillip,
I love your posts and your "mission!" I, too, am a Master Gardener, an avid reader AND, some might say, a GREAT cook! I also grew up in Portland, but have long since strayed....more on that, perhaps, later! I had my own catering business and during THAT life, we considered (and still do!) Maida to be a Goddess!
On the point of this cake, however, I tried it more than once and, in spite of following the instructions meticulously, each time it was a catastrophe and the batter looked NOTHING like what you have shown and each time the cake fell apart. Grrrrr. Given your post and photos I am ALMOST tempted to try it again. Any thoughts? Keep baking! Warmly, Joanne
Thanks for the comment Joanne and for visiting my website. It sounds like we have a lot in common! I am not sure what could be happening with your cake. It has been a long time since making it and I haven't tried it since. The trickiest aspect I have encountered are baking times. I found that many of her recipes called for excessive baking times but now that I have a new oven, I am having to adjust. Stoves are all different it seems, could that be it?
Thanks to you, Phillip! Since I began making the 86-Proofer I have had a professional diesel powered (only joking---but two ovens,six burners, etc. Garland) so I don't THINK that has been the issue. That said, I have been ruminating on this one since I began looking at your intriguing blog and as I reread Maida's recipe yesterday I got to thinking if, given the coffee/water specs, I had (on BOTH tries) gotten the liquid measure incorrect!Hard to fathom making the same error twice, yet 1/2 C. too much liquid would certainly affect results! I also left a comment for you regarding biscotti but wasn't sure it actually got "posted," so check to see. If you love biscotti, you'll be glad you did!
Are you baking or reading today? Warmly, Joanne
That has happened to me before, on more than one occasion. Sometimes I can look at a recipe over and over again and miss key points. Have you tried the Chocolate Whiskey Cake? It was very good but kind of a disaster. It was my latest post. Thinking about baking today - perfect day for it!
I made the cake today. It is delicious but mine was disappointingly spongy and less moist than I expected. I baked for 60 minutes but would try 58 minutes next time.
Hello All!
I have made this 86 Proof cake two times in the last week and have some of the same questions too. The first time I made it was for my son and his wife who are first time parents and in need of a tonic. They absolutely loved it so much it was gone in a day and half! Soon after I had delivered the cake I got home after going over the recipe I noticed that I had omitted one stick of butter.... I used a 10 cup Bundt pan and as Maida mentioned the batter would come to the top but not overflow and she was correct. I later called to ask my DIL if the cake was moist, she is an excellent baker, said she it was delicious and moist. Her parents were in from NY to visit the new grandson so I made it again, however with the suggested TWO sticks of butter, only to find my cake had spilled out over the pan, some but not a lot. I baked both cakes for only 60 minutes at which both appeared to be dry with the toothpick test. However, when I inverted the second cake to remove it from the pan I could feel the cake was too wet. Prior to that I cut off some Cake from the bottom it was done but very fragile and once inverted this cake did not stand as high as the First cake. It got rave reviews & everyone loved it, the bourbon 🥃 and the chocolate, and espresso was like a perfect after dinner drink! My DIL and son really liked it but both said the first cake was better! I love Maida! Terri, Middle West transplant from Pittsburgh!
I just investigated and it is indeed 1 stick of butter - yikes! I'm glad it worked out well for you (at least one time that is!). I'm so sorry for the error. I have corrected it. And I think I should make it again!
Hello Phillip, no, no it wasn’t your error. In Maida’s newest book “Happiness is Baking” the recipe for 86 proof chocolate cake On page 39 has two sticks of butter. I have (almost) all her books haven’t checked them yet, It may be an error only in the new book. When you look at the ratio of eggs and flour it kinda seems like it should be 1 stick of butter.
Thanks again for your Blog!
Terri
Ok, that is good to know. I should make a mention of that in the post in case others are referring to the book. I will check my older edition as well. Thanks again!
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