Tuesday, September 1, 2009
Mud Slide Chocolate Cake with Coffee and Kahlua
From the kitchen of One Perfect Bite...It's not the best cake I've ever tasted. It's not the easiest cake I've ever made. That being said, this cake has a lot going for it. It's intensely chocolate with a flavor that's enhanced with coffee and kahlua and, while not simple, it's relatively easy to make. It also wins extra points because it's easy for lovers of picnics and potlucks to transport. This rich cake received it name because of its dark color and the way the glaze runs down the side of the cake as it's poured or painted on. If you decide to make this, use the best quality chocolate available to you. Nothing miraculous will happen in the oven to improve the flavor of inferior ingredients. A good brandy can be used to replace the Kahlua. The finished cake is a moist, chocolate marvel that will stay fresh for days after it's made. It can be made in 15 minutes , but it bakes longer than most and takes a while to cool, so plan accordingly. I like it best a day after it's been made. Here's the recipe.
Mud Slide Chocolate Cake with Coffee and Kahlua...from the kitchen of One Perfect Bite
2 cups unbleached flour
1 teaspoon baking soda
1/4 teaspoon salt
1-3/4 cup strongly brewed coffee
1/4 cup Kahlua or brandy
5 ounces unsweetened chocolate
1 cup (2 sticks) butter
2 cups granulated sugar
1 teaspoon vanilla extract
3 ounces semisweet chocolate
2 tablespoons strongly brewed coffee
1) Preheat oven to 275 degrees F. This is not an error. This cake bakes at a very low temperature. Butter a 10-inch Bundt pan and dust sides and bottom with cocoa. Set aside.
2) Sift together flour, sugar and salt. Set aside.
3) Place coffee and liqueur in a medium sauce pan set over medium heat. Heat for 5 minutes. Add chocolate and butter, stirring until melted and smooth. Add sugar and stir until dissolved. Remove from heat and allow to cool for several minutes.
4) Transfer chocolate mixture to a large bowl. Using an electric mixer, add flour mixture in two parts, beating after each addition until smooth. Add eggs and vanilla and beat for 1 minute more. Pour into prepared Bundt pan.
5) Bake in middle third of oven for 1-1/2 hours, or until cake pulls away from sides of pan and springs back when middle is touched. Allow cake to cool in pan for 10 minutes. Invert cake onto a platter, but do not remove pan until cake is completely cool.
6) In a small saucepan set over low heat, melt chocolate and coffee. Brush on surface of cooled cake. Yield: 12 servings.
Recipe adapted from Cook-off America.