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
Comments
What kind of fancy mold is she talking about? I always thought bundt pans were fancy! lol
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
Are you baking or reading today? Warmly, Joanne
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!
Thanks again for your Blog!
Terri