hoover1060
Well-known member
- Joined
- Apr 9, 2005
- Messages
- 3,309
This is my 2nd favorite cake, and quite different from the pound cake.
This one packs a punch, if you like anyway...its another awesome party cake!
Jeff's 86-proof Chocolate cake
5 oz(squares) unsweetened chocolate
2 cups sifted all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup dry instant coffee or expresso
boiling water
cold water
1/2 cup BOOZE(rum, bourbon, scotch, amaretto, cognac...any one works well)
2 sticks soft butter(imperial margerine)
1 teaspoon vanilla extract
2 cups sugar
3 eggs
OPTIONAL: Extra Booze
OPTIONAL: powdered sugar
Preheat oven to 325. Grease and flour a bundt or other type of fancy tube pan
Melt chocolate in double boiler and set aside to cool
Sift the flour, baking soda, and salt together and set aside
In a 2 cup glass measuring cup dissolve the coffee in a little boiling water. Add cold water to the 1 1/2 cup line, then add the booze. Set aside
Cream the butter with an electric mixer, then add the sugar and vanilla, beating to mix well. Next add the eggs, one at a time and beat to mix well after each addition. Next add the cooled chocolate and mix til smooth.
Now turn the mixer to low speed and alternately add the dry ingredients in three additions with the liquid in two additions. Scrape the bowl often, and mix well after each addition, especially the last. Batter will be very thin.
Pour into prepared pan and bake for 70-75 minutes or until a cake tester inserted in the center comes out clean.
cool in pan 15 minutes and then remove to a rack to cool the rest of the way.
At this point, you may sprinkle some more booze on the cake if you like.
Dust the top with powdered sugar before serving.
Serve with a spoonful of whipped cream on top.
Happy Baking!
This one packs a punch, if you like anyway...its another awesome party cake!
Jeff's 86-proof Chocolate cake
5 oz(squares) unsweetened chocolate
2 cups sifted all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup dry instant coffee or expresso
boiling water
cold water
1/2 cup BOOZE(rum, bourbon, scotch, amaretto, cognac...any one works well)
2 sticks soft butter(imperial margerine)
1 teaspoon vanilla extract
2 cups sugar
3 eggs
OPTIONAL: Extra Booze
OPTIONAL: powdered sugar
Preheat oven to 325. Grease and flour a bundt or other type of fancy tube pan
Melt chocolate in double boiler and set aside to cool
Sift the flour, baking soda, and salt together and set aside
In a 2 cup glass measuring cup dissolve the coffee in a little boiling water. Add cold water to the 1 1/2 cup line, then add the booze. Set aside
Cream the butter with an electric mixer, then add the sugar and vanilla, beating to mix well. Next add the eggs, one at a time and beat to mix well after each addition. Next add the cooled chocolate and mix til smooth.
Now turn the mixer to low speed and alternately add the dry ingredients in three additions with the liquid in two additions. Scrape the bowl often, and mix well after each addition, especially the last. Batter will be very thin.
Pour into prepared pan and bake for 70-75 minutes or until a cake tester inserted in the center comes out clean.
cool in pan 15 minutes and then remove to a rack to cool the rest of the way.
At this point, you may sprinkle some more booze on the cake if you like.
Dust the top with powdered sugar before serving.
Serve with a spoonful of whipped cream on top.
Happy Baking!
