CHOCOLATE LIQUOR CAKE
I won one first place and two second place ribbons in the local fairs and in a charity event.
5 ozdark chocolate
2 1/4 call-purpose flour
1/2 cdutch-process cocoa powder
1 tspbaking powder
1/4 tspbaking soda
3/4 cbrewed coffee, cooled slightly
1/2 cunsalted butter, softened
1 1/2 csugar
1/2 tspkosher salt
1/3 cchocolate liquor
16 oz. bittersweet chocolate
16 ozheavy cream
How to Make CHOCOLATE LIQUOR CAKE
1. Heat oven to 350 degrees and line the bottom of 2 eight inch pans with parchment paper
2. In a heat-proof bowl, microwave the chocolate on high power in 20-second intervals until melted; stir between intervals. Let cool slightly.
- 3. Whisk together flour, cocoa powder and baking soda in a bowl; set aside. In another bowl, whisk together buttermilk, coffee, chocolate liquor and vanilla; set aside.
4. In a stand mixer fitted with the paddle attachment, beat the butter, sugar and salt at medium speed until light and fluffy, about 2 minutes. Beat in eggs, one at a time until fully incorporated. Turn mixer speed to low, in 3 alternating batches beat in the dry ingredients and the wet mixture, scraping down the sides of the bowl as needed. Fold in chocolate.
- 5. Pour in batter into prepared pans and bake for 30-40 minutes, or until wooden skewer inserted in the center comes out free of wet batter. Let the cake cool in pan for 20 minutes. Remove and transfer to wire rack.
6. Using a wooden skewer, poke holes in the cakes and brush the chocolate liquor all over the cake halves
1. In a saucepan, heat cream to a simmer.
2. In a heat proof bowl, pour the heated cream over the chocolate and let stand for 1 minute.
3. Cool mixture down until you can mix it into a frosting
1. Transfer cake layer to a serving plate on a cake stand and frost the top of layer.
2. Place the second layer on top and spread the ganache frosting on top and sides.