Sugar + Booze = Perfect Dessert
Powdered sugar for sprinkling
Once the cake has cooked, poke about 10-15 holes in the bottom using a chopstick or skewer, making sure to poke to the top of the cake. Drizzle in the syrup, ensuring that you get a good amount of moisture into all the cracks and holes in the cake. This will make the cake very moist and delicious! Cover the cake with a towel or foil and allow to sit and cool for about 30 minutes. Turn over onto a cake serving plate. If the cake doesn’t come out immediately, just let it sit and gravity will take care of it. Don’t force the cake out of the pan – it will crumble to pieces.
Once the cake is completely cooled, sprinkle with powdered sugar for garnish.
Who doesn’t love chocolate? Especially when you throw some booze in there for good measure…
Some of the ingredients in this recipe might seem a little fancy and funky, but they’re super easy to find!
Gently stir one quarter of milk mixture into chocolate with a rubber spatula. Add another quarter of milk mixture, folding to incorporate gently.
(At this point, you’re thinking, “It looks horrible,” and, “I did something wrong.” Don’t worry – the fudge will come back together to form the delicious bars of heaven you desire. Just keep stirring and folding).
Continue with remaining milk mixture in 2 additions, stirring vigorously until fudge is very shiny and almost elastic, about 5 minutes. Scrape into prepared pan and smooth top. (There may be some liquid that forms on the outer part of the mixture; this is perfectly okay and will set as it chills in the fridge).
Sprinkle with bourbon sugar and sea salt. Let cool, then cover and chill at least 4 hours.
It’s been a tried-and-true recipe ever since. For my husband’s 30th birthday, I decided to bust it out again. The chocolate is unsweetened, so you don’t get that, oh-sweet-lord-too-much-sugar type of feeling. The batter actually calls for you to make a simple syrup (equal parts sugar + water), and then you add in the dry ingredients. It’s so simple and delish! The frosting is to die for, too!
For the unsweetened chocolate, I just used this stuff:
THE Chocolate Cake
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
4 ounces unsweetened chocolate
6 tablespoons unsalted butter, room temperature, cut into 3 pieces
1 teaspoon pure vanilla extract
2 eggs, lightly beaten
1 1/3 cups heavy cream
1 ½ cups sugar
6 ounces unsweetened chocolate
1 stick (4 ounces) plus 2 tablespoons unsalted butter, room temperature
1 ½ teaspoons vanilla extract
Pinch of salt
Preheat the oven to 350°. Butter and flour two 8-by-1 ½-inch round cake pans (or using Pam for Baking spray). Line the bottoms with wax paper.
In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside.
Put the 4 oz. of chocolate and butter in a large, heatproof bowl. In a medium saucepan, combine the sugar with 2 cups of water. Bring to a boil over high heat and stir until the sugar dissolves; then pour into the bowl with the chocolate and butter. Let sit, stirring occasionally, until melted and slightly cooled (about 5 minutes). Then, stir in the vanilla.
Beat the eggs into the chocolate mixture at medium speed until combined. Add the dry ingredients all at once and beat at medium speed until smooth. Divide the batter evenly between the prepared pans and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in their pans for about 25 minutes, then invert onto a plate or cake stand to cool completely.
While the cakes cool, make the frosting:
In a medium saucepan, bring the cream and sugar to a boil over moderately high heat. Reduce the heat to low and simmer, stirring occasionally, until the liquid reduces slightly, 6-8 minutes. Put the chocolate, butter, vanilla, and salt in a large bowl. Slowly pour in the cream and sugar mixture. Let stand, stirring occasionally, until the chocolate and butter are melted (about 5 minutes).
Set the bowl in a larger bowl of ice water (more ice than water; be careful not to let the water spill into the frosting). Using a hand-held electric mixer, beat the frosting on medium speed, scraping the sides occasionally with a rubber spatula, until thick and glossy, about 10 minutes. Use at once.
Place one of the cake rounds on a cake platter and cover with 1/3 of frosting. Place second cake on top and continue frosting from the top of the cake and down around the sides. Garnish with chocolate shavings if desired.