Tag Archives: cake

Bourbon Fudge Cake

9 ounces chocolate, divided
1 stick unsalted butter, cut into chunks
1/4 tsp. salt
2 1/2 tsp pure vanilla extract
3 tbsp bourbon, combined with 2 tbsp hot water
1 1/2 tbsp unsweetened, sifted cocoa powder (nonalkalized)
2/3 cup sugar
1/2 cup chopped pecans
1/4 cup all purpose flour
7 large eggs, room temperature
Fudge Glaze (recipe follows)

Position rack in the middle of oven preheated to 350 degrees F. Lightly grease the bottom of a 10 inch springform pan (which is at least 2 1/2 inches deep). Line the bottom of the pan with parchment paper. Generously grease the paper and sides of the pan. Dust with flour and tap out any excess.

Coarsely chop 6 ounces of the chocolate. In a heavy saucepan, combine the chopped chocolate, butter, salt and vanilla. Warm over low heat, stirring frequently and watching carefully to prevent scorching. When chocolate and butter are completely melted, remove from heat. In a thin stream, stir in the bourbon-water mixture. Add the cocoa powder and mix well. It may appear slightly curdled. This is okay!

In a food processor, combine the sugar and pecans. Process until the nuts are ground to a powder but not oily (approximately 1 to 1 1/2 minutes). Transfer the pecan mixture to a large bowl. Wipe out the food processor with a paper towel. Coarsely chop the remaining 3 ounces of chocolate. Process the chocolate in the food processor until chopped fairly fine. Add the flour and process until the chocolate and flour are blended and the chocolate is very fine, about 45 seconds.

In large mixing bowl with whisk beater attached, beat the eggs and pecan mixture until well blended. Turn speed to high and beat 3 to 4 minutes or until the mixture is lightened and almost doubled in volume. Reduce the speed to medium and beat two minutes longer. The mixture will deflate but will be stable. Remove 1 cup of the egg mixture from the bowl and stir it into the melted chocolate mixture until well blended. Add the melted chocolate-egg mixture and the flour mixture to the large bowl. Using a whisk, combine the ingredients just until well blended, but don’t over mix. Turn the batter out into the pan. Rap the pan on the counter to release any air bubbles. Set of a rimmed baking sheet.

Bake for 15 minutes. Lower the temperature to 325 degrees F and continue baking for 20 to 25 minutes longer, or until the center springs back when lightly tapped and a toothpick inserted in the center comes out clean except for some moist crumbs at the bottom.

Transfer the pan to a wire rack. Let cool completely 1 1/2 hours, or more. Run a knife around the cake and gently remove the pan sides.

To glaze the cake, which has been carefully inverted from the pan following complete cooling, place back on the 8 inch round cake pan bottom.

Pour a generous two thirds of the fudge glaze over the top of the cake and lightly spread it out to the edges using a long bladed metal spatula. Keep your strokes even and smooth and spread remaining glaze over the sides of cake.

Yields 10 to 12 servings

Fudge Glaze

Similar to the fudge making process, the challenge is determining when the glaze is done (soft candy stage, unset, unlike fudge). It’s an excellent glaze for brownies and any type of cake you want to top with chocolate.

1 cup heavy whipping cream
1 cup sugar
3 tbsp light corn syrup
2 tbsp unsalted butter, cut into chunks
1/8 tsp salt
4 1/2 ounces unsweetened chocolate, coarsely chopped
1/2 tsp pure vanilla extract
Hot water, if required

In a heavy 2 1/2 to 3 quart saucepan, combine the cream, sugar, corn syrup, butter and salt. Bring to a full boil over medium-high heat, stirring with a wooden spoon. Cover he pot with a tight fitting lid and boil for 2 minutes to allow the steam to wash the sugar crystals from the sides of pan (this eliminates possible graininess). Wash any sugar remaining on spoon.

Remove the lid and reduce heat to medium. In any sugar remains, wash down the sides of the pan with a damp paper towel or a pastry brush dipped in warm water. You may wish to use a candy thermometer to test for doneness. Gently boil, stirring, occasionally scraping the bottom of the pan until the mixture reaches 227 to 228 degrees F. This will take about 1 ½ minutes. Remove from heat.

Gently stir the chocolate, then vanilla, into the mixture until just the chocolate melts and the glaze is completely smooth. If it looks oily, you have over mixed it and must thin with a bit of hot water until it is glossy, and smooth. Set aside for 2 to 5 minutes, stirring occasionally, until the glaze thickens and cools slightly. If too thick, add a bit more hot water until a pourable, spreadable consistency is obtained. If it is too thin and runny to spread, allow to cool further so it will stiffen.

Yields enough for a 9 x 13 inch pan of brownies or a 9 inch cake. (Recipe originally appeared on “Gourmet A Go-Go” blog pre-2007.)


Mini-Carrot Cakes

Mini Carrot Cakelettes

2 cups white sugar
1 1/2 cups canola oil
4 large eggs
1 tsp vanilla bean paste (or real vanilla extract)
2 tsp ground cinnamon
1 tsp baking soda
2 1/2 cups self rising flour
3 cups finely grated carrots

Preheat oven to 350F.

In a mixer fitted with a paddle attachment, cream sugar and oil until smooth (5-7 minutes). Add eggs one at a time, beating well after each addition. Add remainder of ingredients, making sure to stop and scrap down the sides of the bowl.

Turn into prepared muffin cups, heart shaped baking pans, or mini-bundt pans. Bake for 20-25 minutes or until a toothpick inserted in the centre of the cake comes out clean. Allow to cool and remove from pans. Makes 30 cakelettes.

Now, when you’re working with something like shredded carrots and intricate molds such as the mini-bundts, there will be some cakelettes that simply will not loosen and come out in one piece. Have no fear, do what any good chef would do — Improvise!

Layered in a martini glass with sugar free, fat free vanilla yogurt, this makes for an elegant and tasty trifle. And no one need know this was a “mistake”!


Choco-Kissed Key Lime Bundt Bites

Choco-Kissed Key Lime Bundt Bites
1 3/4 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
6 tsp softened unsalted butter
1 cup granulated sugar
2 large eggs
1 1/2 tsp grated lime zest
1 tbsp Key Lime juice
2/3 cup buttermilk
4 oz semi-sweet chocolate morsels

Preheat oven to 350. Spray individual bundt pan cups with non-stick cooking spray. Set to the side.

In a small bowl, sift flour, baking powder and salt.

In a mixer fitted with a paddle attachment, cream butter until light and fluffy. Add sugar and beat until well blended. Add eggs, one at a time, until incorporated, then mix in lime zest and juice. With the mixer on low, alternately add the flour and the buttermilk, being sure to begin and end with the dry ingredients.

Spoon mixture into the cups, and bake for 20-25 minutes or until lightly browned. Remove from oven and turn pan upside down on a baking sheet. Rap on the counter to dislodge the mini-bundt bites. Move to a wire rack and allow to cool for 30 minutes.

In a microwave safe bowl, add chocolate morsels and heat, 20 seconds at a time (stirring after each heating cycle) until smooth. (This may also be done over a double boiler) Grasping each bundt bite by the bottom (as much fun to say as to do!) dip them top down into the melted chocolate, and twist as you raise them out. Return to the cooling rack and allow to sit for another 30 minutes. Store in an air tight container. Enjoy!

Serves: 12.