Friday, November 30, 2012
Chocolate Coffee Kahlua Bundt Cake or "Cry-Me-A-River Cake”
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.
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.