Yield:
Makes 12 to 14 servings
Recipe by Gourmet
| September 2005 and Husband-Tested in Alice’s Kitchen
This is also known as
"Cry-Me-A-River Cake” for anyone who wants to indulge in a pity party
since it has all the best vices: chocolate, coffee, and liquor. This cake is spectacular! It’s soooo easy to
make. It’s very moist and tastes better
the longer it sits, so it’s perfect to make ahead for a party. And, boy, does
it taste great with a hot cup of coffee. I’ve made this cake a few times now
using different liquors. My favorite is
Kahlua. This recipe received numerous
rave reviews, which is why I tried it in the first place. I’ve included some of
the reviewer notes at the end of this recipe that I thought might be helpful.
1 cup
unsweetened cocoa powder plus 3 Tablespoons for dusting pan
1½ cups
brewed coffee Make sure the coffee is brewed strong.
½ cup Kahlua
or American whiskey
2 sticks
(1 cup) unsalted butter, cut into 1-inch pieces plus more for buttering the pan
2 cups
sugar
2 cups
all-purpose flour
1 ¼ teaspoons
baking soda
½ teaspoon
salt
2 large
eggs
1 teaspoon
vanilla
Put oven
rack in middle position and preheat oven to 325°F. Butter a 10-inch Bundt pan
well (3 1/4 inches deep; 3-qt capacity) and then dust with 3 Tablespoons cocoa
powder, knocking out excess. Heat
coffee, whiskey, butter, and remaining cup cocoa powder in a 3-quart heavy
saucepan over moderate heat, whisking, until butter is melted. Remove from
heat, then add sugar and whisk until dissolved, about 1 minute. Transfer
mixture to a large bowl and cool 5 minutes.
While chocolate mixture cools, whisk together flour, baking soda, and
salt in a bowl. Whisk together eggs and vanilla in a small bowl, then whisk
into cooled chocolate mixture until combined well. Add flour mixture and whisk
until just combined (batter will be thin and bubbly). Pour batter into Bundt
pan and bake until a wooden pick or skewer inserted in center comes out clean,
40 to 50 minutes (Many reviewers said it took an hour and it did for me too.) Cool cake completely in pan on a rack, about
2 hours. Loosen cake from pan using tip of a dinner knife, then invert rack
over pan and turn cake out onto rack. Serve
with lightly sweetened whipped cream or a dusting of powdered sugar.
Reviewer
Notes:
This cake
improves in flavor if made at least 1 day ahead and kept wrapped well in
plastic wrap. It can be made up to 5
days ahead and chilled. Bring to room temperature before serving. It also freezes well.
Used a 9 x13
baking dish plus a dozen cupcakes with the extra batter.
Bake it
in three 3.5 x 7.5 loaf pans for about 40-45 min.
Use a
mini “Bundtlette” pan. The batter will
yield enough to make 9 cakes in total. Bake for 28 minutes.
Replace
the whiskey with rum and increased it to 3/4 cup. Top with a ganache made with ¾ cup rum and 1
cup chocolate chips.
Fantastic
served with the pear sauce from Pears with Pear Sauce on Epicurious.com
After
poking holes in the cake, drizzle with a mixture of whisky, sugar, butter, and
cinnamon. Repeatedly. Leave overnight. Warm and serve with lightly sweetened
whipped cream.
Add some
Kahlua to the whipping cream before serving. Try Chambord, Grand Marnier,
Cognac, Brandy, Rum or Amaretto.
Made an
excellent lower fat version. Reduced calories by substituting 1 1/2 cups of
applesauce in place of 1 cup of the sugar.
Also used wheat flour instead of white.
Make a vegan
version of this cake. Substitute ¾ cup
silken tofu blended with 1 Tablespoon soymilk for the eggs and Earth Balance
Buttery Spread for the butter. Omit the salt since the Earth Balance is salted.
Try replacing some of the butter with vegan sour cream.
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